Notes & Flavors

Sauvignon Blanc is only very lightly planted in Oregon with well less than 50 acres currently existing in the state and less than 30 in the Willamette Valley AVA. Despite its modest acreage this white varietal is as well suited for the geology and climate as the other most successful white varietals and far more conducive to be grown in Oregon than the ever-present weed known as Pinot Gris. Over the years we have combined our Estate fruit with a handful of other sites in the Willamette Valley to produce one of the largest (some years, the largest) production bottling of Sauvignon Blanc made in Oregon.

This is classic Sauvignon Blanc with high-toned and heavily fruited aromatics along with the tinge of straw and minerals, which is what ripe Sauvignon Blanc should have as its varietal typicity. The strength of the aromatics resounds in the glass with tropical notes at the entry giving way to apples with extremely crisp acidity on the finish. The wine is bright and fresh but retains an enormous amount of texture and richness without being heavy or taking away from its “summertime drinking” sort of nature. This will pair easily with a very wide range of food ranging from summer salads to denser white fish, sushi rolls and nigiri to spicier Asian influenced dishes, risottos with summer vegetables to chicken and pork done on the grill (and while grilling).