Founder Jim Bernau traveled with the Oregon Governor's Delegation to Burgundy in the 1980s to seek out French clones to improve our state's quality. These vines were brought back and quarantined at Oregon State University before being propagated for use in Oregon vineyards. Naturally derived Dijon Clones from France being planted in the Willamette Valley was one of the greatest tipping points in Oregon wine quality.
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Rated 90 - Pie cherry and granola aromas are flanked by traces of talc and nutmeg notes. The medium-bodied wine has a fleshy mouthfeel, with just
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