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Made with Dijon clones planted more than 20 years ago by Founder Jim Bernau who traveled with the Oregon Governor's Delegation to Burgundy in the 1980s to seek out French clones to improve our state's Chardonnay quality. The vines were brought back and quarantined at OSU before being propagated for use in Oregon vineyards.
On the Nose: Golden straw in color, with delicate aromas of honeysuckle, candied ginger, yellow kiwi, Meyer lemon and pineapple on the nose.
On the Palate: Notes of graham cracker and butterscotch warm the palate, balanced by fresh flavors of golden apple and white peach. Enjoy the wine's flavorful, lingering finish.
Food Pairings: Peak Drinkability: 2024 - 2030
Peak Drinkability: Perfect with main dishes featuring chicken, egg-based dishes like Quiche Lorraine and warm baked brie with bread.
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