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Firm around the edges, but gloriously open-textured at the core. Lets the blackberry, black cherry and sweet spice flavors fly, finishing harmoniously and expressive. Best from 2009 through 2015. - Harvey Steiman, October 31, 2007

The 2006 bottling offers a lovely bouquet of zesty sweet lemons, hazelnuts, floral and spice notes, and an elegant touch of French oak. On the palate, it shows layers of complex yet focused flavors of apple and apricot, followed by a gentle minerality, beautifully balanced acidity, and a long, smooth finish. Again, the oak flavors and tannins are quite minimal, especially when compared to the norm for this variety. This Chardonnay will pair beautifully with salmon, lobster, smoked meats and cheeses.

It has been said that the flavors of wines made from Pinot noir grapes are more dependent on the place where the grapes are grown than with other varieties. It follows that one could make a single vineyard bottling of Pinot noir from any site and it would be different from another single vineyard bottling. But for us, the implied quality level of such a wine also demands consistency of flavors from that site, vintage to vintage. The wine must have richness and complexity ... and be yummy! Our estate at Calkins Lane is only the seventh vineyard (out of dozens we’ve worked with over the years) that we’ve considered worthy of bottling separately.

Although not made in typical Chardonnay style, the stone fruit flavors, richness and minerality that are the hallmark of traditional Chardonnay are surely present in this wine. Rich and silky with no flavors hidden under oak, the CH sends hints of peaches and perfectly ripe pineapple and finishes with a touch of refreshing citrus zest. Pair with Alpine Cheeses (comte and fontina), rich chicken dishes, risotto or white fish.

The grapes were pressed just hard enough to achieve a lovely salmon color, while keeping any harsh tannins from ending up in the juice. Retaining most of the grapes’ natural acidity assured that the wine did not become too cloying. This wine has elegant stawberry, nectarine, and orange blossom aromas, and a lucious mouthfeel. The 2006 Deglacé would be perfect with any semi-sweet fruit dessert, from fresh seasonal berries to fruit sorbets, poached pears or apple tarts.

This 2006 Elizabeth’s Reserve offers aromas of candied cherry, with sage, lavender and clove spice with hints of smoke and rustic cedar. With well-balanced focus and intensity, this wine combines cherry flavors, smooth tannins and a mouthcoating finish. Enjoy this wine when young or allow it to age gracefully, under proper storage conditions, for five to seven years. It will pair beautifully with the Pinot noir classics – lamb, duck, grilled salmon, and aged cheeses.

Earthy, ripe dark red raspberries predominate in the aroma of this 2005 Goldschmidt Vineyard Pinot noir. There is also a gamey note, typical of Dundee Hills fruit, and a toastiness typical of the 2005 vintage. Silky tannins bring a wonderfully smooth mouthfeel. However, the structure of these tannins is firm enough to allow graceful aging for a decade, given proper storage conditions. Consider pairing this Pinot noir with lamb and grilled meats.

This 2006 shows lemon and casaba melon fruit, refreshing acidity and a rich, mouth feel. It is a superb accompaniment to shellfish and quiches, or simply wonderful on its own as an apéritif.

It is great fun to compare our “TF” with its Old World counterparts. The aromas of the two are similar, but ours is somewhat more in the direction of lime, kiwi, and guava, and a little less about new-mown hay. In the mouth, ours seems richer, rounder and fruitier without being sweet; Friulian bottlings are usually more earthy and tannic. As for pairings, shellfish of any sort would be the traditional partner, but our “TF” also seems to be wonderful with full-flavored, semi-hard cheeses, real Italian Fontina, for example.

This wine impresses with its spicy aromas and its smooth texture. The nutmeg and fig on the nose slowly gives way to Gravenstein apples and honeydew melon on the palate. We’ve found it to be an incredible accompaniment to rich seafood dishes, hard cheeses, and poultry dishes (particularly those with cream sauces).

Crisp, bright flavors have always been the hallmark of Adelsheim’s Pinot gris. This 2006 shows its usual lovely floral bouquet. Bosc pear, peach and Winesap apple flavors dominate the fruit profile, with a bit of spiciness. This wine has incredible versitility, pairing with everything from very spicy foods (Thai) or strongly flavored foods (such as ceviche) to the more classic poached salmon, shellfish, bisques, and a traditional oven-roasted turkey.

With its wide variety of origins and clones, this wine displays both red and black fruit aromas (cherries and raspberries), on the nose and the palate. In addition, one finds a light touch of brown spices (nutmeg, cinnamon, allspice) and even a little black pepper. True to our house style, it is elegantly textured with satiny, polished tannins showing in the finish. Pair it with salmon or ahi, veal or pork, poultry (think duck) or beef, and/or hearty vegetarian entrees.

When Auxerrois grapes become fully ripe, the resulting wine takes on aromas of quince, Asian pear and honey, and acquires body and length. Fennel and tarragon notes may also be found, but all flavors present are delicately balanced. Wonderful on its own as an apéritif, it would also pair beautifully with shellfish, tarragon salmon, and many courses at the beginning of a meal.

Produced with grapes from Layne Vineyard in southern Oregon's Applegate Valley, and aged for 10 months in small Bordeaux barrels. A supple and delicious Merlot, with emphasis on current drinkability and medium-term cellaring.

This wine comes from a small three-acre block in our extraordinary Bryan Creek Vineyard, planted with two Alsatian clones of true Pinot blanc. It is fermented and aged in stainless tanks to preserve the lovely fresh melon, fig, and mineral flavors.

Quarter Mile Lane is our oldest vineyard, first planted with Pinot noir in 1974. It lies on a south-facing slope of the Chehalem Mountains with basaltic-origin soils. We have bottled small amounts of long-lived, single vineyard Pinots from this site since 1988 and they are unique in their intense wild cherry and white spice flavors. Available in 750ml bottles.

The Ribbon Springs Vineyard produces rich, approachable, soft wines with intense red fruit and rose petal characters. This wine starts with perfumed aromas of red and black cherries, blackberries and rose petals. On the palate these are joined by ripe raspberries and complemented by subtle oak flavors. Due to soft tannins and the youth of the vines, this wine does not require long aging.