This reserve style of Chardonnay made with Dijon clones 76 and 96 from a trio of estate vineyards – Elton, Tualatin Estate and Jim Bernau’s 30-year-old site in Turner, Ore. – spent 10 months fermenting in French barrels. Nearly a third of those casks were new, leading to buttery and butterscotch aromas with banana, pear butter and bees wax. The palate shows a deft hand with oak, allowing for flavors of starfruit, dried apple chips, unsulfured dried apricot and more butterscotch. There’s delicious acidity to the finish that hints at Baked Alaska and mango salsa. Enjoy with scallops and suggested fare such as Baked Dijon Salmon, Oregon Salmon Cakes, Shrimp and Grits, grilled chicken Caesar salad or soft cheeses.
Production: 470 cases