Rebecca Pittock-Shouldis, a winemaking member of the Oregon Air National Guard, dials in one of the Northwest’s more fascinating wines, and she describes it as made in the style of a Champagne “just minus the bubbles.” This estate blanc de noir comes from Dijon clones, and while it is done in all stainless steel, it is aged on the lees for several months. All of the above explains the notes of apricot, lemon and cherry, with light caramel, dry sand and ground savory. The palate brings more apricot, Asian pear, sweet lime and fresh spearmint with delicious acidity and minerality. A tiny bit of residual sweetness emerges as the wine warms, which also lends the wine to seafood as well as creamy, spicy Asian food such as Butter Chicken.
Production: 550 cases