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Year |
Region |
Description |
Price |
| Details |
2005 |
Oregon, U.S. |
Adelsheim Caitlin's Reserve |
$39.99 |
| Details |
1999 |
Oregon, U.S. |
Argyle Extended Tirage 1999 |
$62.99 |
| Details |
2006 |
Oregon, U.S. |
Beaux Freres Ribbon Ridge Vineyard |
$84.99 |
| Details |
2006 |
Oregon, U.S. |
Bergstrom Bergstrom Vineyard Pinot Noir |
$79.99 |
| Details |
2007 |
Oregon, U.S. |
Chehalem Inox Chardonnay |
$19.99 |
| Details |
2006 |
Oregon, U.S. |
Chehalem Reserve Pinot Noir |
$49.99 |
| Details |
2005 |
Oregon, U.S. |
Cristom "Eileen" Vineyard Pinot Noir |
$49.99 |
| Details |
2006 |
Oregon, U.S. |
Cristom "Eileen" Vineyard Pinot Noir 375ml |
$26.99 |
| Details |
2007 |
Oregon, U.S. |
Cristom "Mt. Jefferson" Cuvee Pinot Noir |
$31.99 |
| Details |
2007 |
Oregon, U.S. |
Cristom Pinot Gris |
$21.99 |
| Details |
2004 |
Oregon, U.S. |
Domaine Serene Cote Sud Chardonnay |
$42.99 |
| Details |
2007 |
Oregon, U.S. |
Elk Cove Pinot Blanc |
$19.99 |
| Details |
2005 |
Oregon, U.S. |
Elk Cove Wind Hill Pinot Noir |
$40.99 |
| Details |
2006 |
Oregon, U.S. |
Ken Wright Canary Pinot Noir |
$49.99 |
| Details |
2006 |
Oregon, U.S. |
Ken Wright Mcrone Pinot 375ml |
$26.99 |
| Details |
2006 |
Oregon, U.S. |
Penner Ash Viognier |
$36.99 |
| Details |
2007 |
Oregon, U.S. |
Penner-Ash Dussin Pinot Noir |
$49.99 |
| Details |
2006 |
Oregon, U.S. |
Penner-Ash Syrah |
$39.99 |
| Details |
2006 |
Oregon, U.S. |
ROCO Pinot Noir |
$29.99 |
| Details |
2001 |
Oregon, U.S. |
Soter Beacon Hill Brut Rose |
$49.99 |
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 provided their models. However, the only legal place to get grapevines was California. When it came to Chardonnay, the choices were three late-ripening selections - Draper, Wente, and 108 - all selected for warmer limates than Oregon’s. Though some fine wines were produced, autumn rainstorms frequently arrived before these selections were fully ripe. While working in Burgundy in 1974, David Adelsheim saw that chardonnay there ripened at the same time as Pinot noir, not two-to-three weeks later as in Oregon. So, at his (and others’) urging, Oregon State University imported a number of Chardonnay clones from Burgundy during the years 1977 to1988, and starting in 1989, these Dijon clones were released to growers. Today, the resulting wines have entirely different flavors than those of the old California selections; they are, in fact, much more like those of white Burgundy.
Food Pairings: Summer Squash Soup with Basil, Sautéed Trout Fillets with a Pumpkin Seed Crust, Roast Chicken with Grapes, Chestnuts and Tarragon Butter f white Burgundy&id=){kind=link}
 ripe. Our winemaking philosophy is one of minimal intervention with clean fermentation utilizing indigenous yeast. The wines are stored in French oak for 12 to 14 months with changing percentage of new oak to match the strength of the wines. Beaux Frères is never racked until removed from barrel for bottling, which occurs without fining or filtration. These non-manipulative, uncompromising methods guarantee a wine that is the most natural and authentic vineyard expression possible. Previous vintages demonstrate that these methods also allow our Beaux Frères to develop significant perfume, weight, and texture in the bottle. The concept for Beaux Frères Vineyard and Winery is to grow very ripe, healthy and intense fruit through low yields, non-irrigated vineyards and by allowing fermentation to capture the true reflection of the Beaux Frères Vineyard. In 1986 while on vacation, Michael Etzel discovered an 88-acre farm for sale located in the Northern Willamette Valley on Ribbon Ridge in Yamhill County, Oregon. After some deliberation, Michael purchased the farm with his brother-in-law, Robert Parker, Jr. Michael and his young family uprooted from Colorado and moved to the farm the following summer. He began his focused pursuit as a vineyard manager by planting only Pinot Noir transforming the old pig and dairy farm into his jewel. The Willamette Valley bottling is a blend from Carabella, Patton Valley, Shea, Beaux Freres, Amalie Robert, and Pelos Sandberg Vineyards.
FOOD PAIRINGS: Wild Morel Mushroom Rissoto, Parmesan Cheese crisps, Beef Tenderloin with Burre Blanc.
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, the Bergstrom Vineyard continues to go from strength to strength, showcasing why the Oregon Pioneers chose the Dundee Hills as a starting point and anchor for the great Oregon wine industry.
This Vineyard would be a testament to our commitment to quality from the very beginning, planted entirely to Pinot Noir with a wide variety of clonal and rootstock selecitons (Pommard, Wadenswil, Dijon 114,115,667,777,828, as well as some unique plant material from Burgundy grafted onto Riparia Gloire, 101-14 and 3309-C rootstocks.)
&id=){kind=link}
![Details](kiosk.asp?picturename=110105.jpg&extdesc=Chehalem Inox Chardonnay&subdesc=2007®ion=Oregon, U.S.&name=Chardonnay&price=19.99¬es="Dijon Clones ... are making wines that are a quantam leap better; thrilling wines that belong with the best in the country. Chehalem's Harry Peterson Nedry is one of a group of Northern Willamette Valley winemakers committed to redefining cool-climate chardonnay using the Dijon clones.
INOX takes its name from the abbreviation of the French word for stainless steel, inoxidable. The wine was created differently from most typical California Chardonnay. Chehalem has succeeded in expressing the crisp, steely and fruit-rich side that is loved about some old world Chardonnays. What makes this possible is the use of exclusively Dijon clones, exceptionally well-suited to Oregon’s cool climate and exhibiting a richness that does not depend on oak. Entirely tank fermented, without malolactic fermentation or lees contact, INOX screams of the hallmarks of a cool climate brightness, pinpoint fruit, and explosive aromas and flavors. INOX is intended for a full range of use, from hot weather chilling to elegant dinner complements.
FOOD PAIRINGS: Shellfish, Cream soups, Rich fish dishes, Vegetable side dishes&id=){kind=link}
 is a local Calapooia Indian word best translated as "gentle land" or "valley of flowers," phrases that capture a long-standing, almost religious reverence for the land. Chehalem's objective is not to follow today's trends, but to lead a novel future that is stimulating, exciting and beautiful, such as it must have been generations ago for the Calapooia, overlooking the "valley of flowers." They also recognize winemaking as a tough job. Not because there is too much to do, but because it is difficult to sit back and do nothing, letting the grapes and vineyard decisions project purely in the final wine. It's hard not to mess around with the fruit and potentially screw it up, trying to force-fit it into a personal style we have presumptively chosen for it. Their conviction is that they should develop processes that allow the fruit's potential to show through, not develop a wine that is heavy-handed technologically.
Chehalem chooses components to make a wine that epitomizes finesse, elegance, complexity, textural silkiness, and palate breadth and length for the vintage. These elements are what Pinot noir is all about--not as big and macho as can be made, but as beautiful and feminine as possible. Its balance makes it optimally ageable.
92 pts Robert Parker
FOOD PAIRING: Pinot Noir is well-suited to pair with poultry, beef, fish, ham, lamb and pork. It will play well with creamy sauces, spicy seasonings, and may just be one of the world's most versatile food wines.&id=){kind=link}
![Details](kiosk.asp?picturename=110237.jpg&extdesc=Cristom "Eileen" Vineyard Pinot Noir&subdesc=2005®ion=Oregon, U.S.&name=Pinot Noir&price=49.99¬es=Cristom's founder and owner, Paul Gerrie, used his skills as an engineer and avid researcher to pursue his passion for wine. On his travels to France, he was introduced to the traditional growing practices of the Burgundy region. He learned that soil ( terroir ) and site were key in developing the complexity of the fruit.
After a 1991 visit to the International Pinot Celebration in Oregon, Paul decided the time was right to leave the East Coast and bring his family and his passion for great Pinot Noir to Oregon's burgeoning wine country. But their journey wasn't complete without a winemaker who shared Paul's vision of "letting the land make the wines." Enter Steve Doerner who, after a quarter century of experience, still believes the winemaker's job is to "optimize what nature — the vineyard — provides." In addition to his reputation as a master winemaker with "keen intuition" (possibly from his French heritage), Steve is a biochemist who had been making wine in California. And so with a passion that only wine enthusiasts embrace and a precision that can only come from a chemist and an engineer, the two set out to cultivate their vision, which today, can be seen in the seven distinct vineyards on Cristom's 65 acres. Utilizing Old World winemaking techniques - whole clusters, native yeast fermentation, and gentle and minimal handling - Cristom handcrafts wines that are smooth, elegant and subtle. The grapes are 100% Estate, Eola Hills' area. Fermentation is Native yeast, 1 to 7 ton fermenters, approximately 45% whole cluster, aged 16 months in 60 gallon French barrels, 67% new
Production: 661 cases produced
FOOD PAIRINGS: Mushroom and Chicken Risotto, Pork Chops with Mushroom Bread Pudding, Double-Baked Three-Cheese Soufflés&id=){kind=link}
![Details](kiosk.asp?picturename=110360.jpg&extdesc=Cristom "Eileen" Vineyard Pinot Noir 375ml&subdesc=2006®ion=Oregon, U.S.&name=Pinot Noir&price=26.99¬es=Cristom's founder and owner, Paul Gerrie, used his skills as an engineer and avid researcher to pursue his passion for wine. On his travels to France, he was introduced to the traditional growing practices of the Burgundy region. He learned that soil ( terroir ) and site were key in developing the complexity of the fruit.
After a 1991 visit to the International Pinot Celebration in Oregon, Paul decided the time was right to leave the East Coast and bring his family and his passion for great Pinot Noir to Oregon's burgeoning wine country. But their journey wasn't complete without a winemaker who shared Paul's vision of "letting the land make the wines." Enter Steve Doerner who, after a quarter century of experience, still believes the winemaker's job is to "optimize what nature — the vineyard — provides." In addition to his reputation as a master winemaker with "keen intuition" (possibly from his French heritage), Steve is a biochemist who had been making wine in California. And so with a passion that only wine enthusiasts embrace and a precision that can only come from a chemist and an engineer, the two set out to cultivate their vision, which today, can be seen in the seven distinct vineyards on Cristom's 65 acres. Utilizing Old World winemaking techniques - whole clusters, native yeast fermentation, and gentle and minimal handling - Cristom handcrafts wines that are smooth, elegant and subtle. The grapes are 100% Estate, Eola Hills' area. Fermentation is Native yeast, 1 to 7 ton fermenters, approximately 45% whole cluster, aged 16 months in 60 gallon French barrels, 67% new
Production: 661 cases produced
FOOD PAIRINGS: Mushroom and Chicken Risotto, Pork Chops with Mushroom Bread Pudding, Double-Baked Three-Cheese Soufflés&id=){kind=link}
![Details](kiosk.asp?picturename=110294.jpg&extdesc=Cristom "Mt. Jefferson" Cuvee Pinot Noir&subdesc=2007®ion=Oregon, U.S.&name=Pinot Noir&price=31.99¬es=&id=){kind=link}
![Details](kiosk.asp?picturename=100156.jpg&extdesc=Domaine Serene Cote Sud Chardonnay&subdesc=2004®ion=Oregon, U.S.&name=Chardonnay&price=42.99¬es=A passion for Pinot Noir led Ken & Grace Evenstad to Oregon in 1989. The intense purity of fruit that comes from this area of Oregon was the driving factor for the establishment of Domaine Serene in the Northern Willamette Valley. Côte Sud is one of seven vineyards of Domaine Serene’s Evenstad Estate located atop the southernmost of the Dundee Hills of Oregon. It is situated on a south-facing slope ranging from 550 - 680 feet in elevation. 4 acres of Chardonnay were planted "own-root" in 1992 using Dijon clones 75, 76, 78 and 96. 1 acre of clone 95 was added in 1998.
FOOD PAIRINGS: Spaghetti with Shiitakes, Parmesan, and Pepper, Grilled Salmon with Mustard Sauce, Hazelnut-Crusted Pork Chops With Morel Sauce&id=){kind=link}
. The sedimentary soil, know as Wellsdale, is extremely well drained and promotes early ripening. Elevation is 400' with a south-southwest inclination. Slopes are 5 to 15 degrees. Half of the vineyard was planted in 1992 to the Dijon 115 clone grafted on 3309. The second half was originally planted to Dijon Chardonnay clones but was grafted in 2000 to the Dijon 777 clone of Pinot noir. The wine from this site is powerful, dense and deeply colored focusing mainly on black fruits. Approximately 700 cases are produced. Don and Carole McCrone are the vineyard owners. Mark Gould is the vineyard manager.
Food Pairings: Pancetta-Wrapped Beef Tenderloin, Roast Beef with Shallot Confit and Port Wine Sauce, Duck Breast Lentil and Parsnip Salad&id=){kind=link}
![Details](kiosk.asp?picturename=110140.jpg&extdesc=Penner Ash Viognier&subdesc=2006®ion=Oregon, U.S.&name=Viognier&price=36.99¬es=Lynn Penner-Ash's interest in winemaking grew out of an early passion for the sciences. After a summer working for the Smithsonian Institute in Washington, D.C., she studied Botany at the University of California, Davis, the birthplace of the American wine industry. In her junior year she changed her major to Viticulture. Then, after working the graveyard shift during crush at Domaine Chandon, she changed her degree again, from Viticulture to Enology.
Lynn started Penner-Ash Wine Cellars with husband Ron in 1998, carefully crafting small amounts of Pinot noir and Syrah, while she was still at Rex Hill. Their early success with the label caused them to dream of what they could create and in 2001 they began building the Penner-Ash brand full time.
Viognier wines are well-known for their floral aromas, due to terpenes, which are also found in Muscat and Riesling wines. There are also many other powerful flower and fruit aromas which can be perceived in these wines depending on where they were grown, the weather conditions and how old the vines were. Although some of these wines, especially those from old vines and the late-harvest wines, are suitable for aging, most are intended to be consumed young. Legend has it drawing its name from the Roman pronunciation of the via Gehennae meaning the "road to Hell" as a possible allusion to the grape's difficulties in growing.
FOOD PAIRINGS: Stir-Fried Pork with Ginger and Basil, Roasted Chicken with Walnut-Arugula Pesto, Tarragon-Roasted Zucchini with Goat Cheese and Black Olives&id=){kind=link}
. The result is a vineyard and wines that reflect the very best distillation of Rollin's 20 years of Oregon viticultural learning and the property's special characteristics.
The vineyard was planted to a high plant density (2,800 vines per acre) on devigorated rootstocks with what Rollin considers "the three sexiest Dijon Pinot Noir clones available". Further, the vineyard is enhanced by the unusual presence of two, year-round springs. The private, cloistered nature and tranquility of the site flows into the essence of the wine. From this seven-acre vineyard the Soles' produce a limited wine allocation for their family and friends, but are willing to share a small amount with true Pinot lovers each year.
FOOD PAIRINGS: Pork Tenderloin with Wild Mushrooms, Roasted Halibut, Duck Breast, Leg of Lamb&id=){kind=link}
![Details](kiosk.asp?picturename=100137.jpg&extdesc=Soter Beacon Hill Brut Rose&subdesc=2001®ion=Oregon, U.S.&name=Pinot Noir&price=49.99¬es=Tony Soter founded Etude Wines in 1982 and its name, "study," describes his reverence for the ongoing learning process that is winegrowing. Early in his career, Soter realized that there were innumerable variables that guided a wine towards excellence. He learned to distinguish between winemaking techniques fundamental to quality, and those that imparted a winemaker's signature. He sought to understand the voice of each individual vineyard, to maximize its expression in the glass. Today Tony remains the guiding hand behind Etude Wines, and eventually he will transition to a consulting role. In the mid-1980s, Soter began working as a consulting winemaker in the Napa Valley, assisting luminaries such as Araujo, Niebaum-Coppola, Shafer, Spottswoode, Viader and Dalle Valle. After years of mentoring and encouraging some of Napa Valley's most respected growers and winemakers, he ended his consulting roles to focus exclusively on Soter Vineyards, Etude, and his family. Farmed from the same low yields (under 2 tons per acre) as the Beacon Hill Pinot Noir, our goal is to create a rich and expressive base wine as the foundation for the complex, fine-beaded nectar that will emerge from our cellars. These low yields are responsible not only for concentration, but also for expressive aromatics; a vine that carries a lighter crop load is able to ripen its skins faster, and therefore produce more flavorful juice when harvest time comes. Soter endeavors to reach a perfect balance - the grapes are asked for maximum ripeness of flavor, and picked just at the limit of feasibility for sparkling wine production. The Brut Rosé spends at least three full years on the yeast ("sur lattes") before it is disgorged. If we were to guess, perhaps less than 5% of the sparkling wine produced in the world is intended to reach this standard of quality. Every Soter sparkling wine is vintage-dated, vineyard-designated, and disgorgement-dated.
FOOD PAIRINGS: Tostones with Smoked Salmon, Gorgonzola and Walnut Terrine, Mini Black-Bottom Cheesecakes&id=){kind=link}