Pinot Noir was picked at peak ripeness and immediately gently pressed, releasing free run juice without color or tannins from the skins to produce this unique wine expressing both red and white wine characteristics. Fermented and aged in stainless steel and neutral barrels on its lees and regularly stirred, the resulting wine offers a creamy texture, rich mid-palate, bright aromas and flavors with refreshing acidity.

One of the longest serving estates in Oregon, Willamette Valley Vineyards was founded in 1983 by Oregon wine pioneer, Jim Bernau. Jim cleared away an old pioneer plum orchard in the Salem Hills to start his first vineyard. Over time Willamette Valley Vineyards has considerably increased their estate vineyards. Willamette Valley Vineyards sources all of its Pinot Noir from their nearly 500 acres of estate vineyards. Since the winery founding stewardship of the land has been a key principle in our winemaking. They practice environmentally sustainable farming and are part of the founding of the Low Input Viticulture and Enology (LIVE) program.

Seared sea scallops, macadamia crusted halibut, cream based soups, crab and avocado salad, baked brie and soft cheeses, and indulgent dishes like fried chicken and truffle fries.

A rich, textured white wine made from fully matured estate-grown Pinot Noir grapes, this wine highlights aromas of white strawberry, florals, honey, ginger and minerality. Vibrant flavors of zesty lemon, vanilla, rose petals and fig emerge around a creamy body with balancing acidity that lifts and lengthens the smooth finish.