This is the fifth generation of the Bayliss family to farm this 200+ acre property near Carlton, Ore., which seems to suit Pinot Noir, and winemaker Rebecca Pittock-Shouldis turned some of their fruit into one of the Pacific Northwest’s most unique wines. It is billed as a “Champagne minus the bubbles,” and it indeed smells Burgundian, leading with aromas of apple and pear, dusty lemon, grapefruit, talcum powder and a hint of dark strawberry. The drink is deliciously dry with an acid structure akin to a Sauvignon Blanc or Albarino, featuring flavors of quince, lime starfruit and flecks of minerality. Suggested fare revolves around seafood and creamy dishes.
Production: 417 cases