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Aromas of melon, citrus, and honey on the nose, a supple mouth feel yields to delicate acidity and ripe mango on the finish. Great with angel-food cake, almond crème brule, a cheese course, or standing alone as a light dessert in itself.

A bold Pinot gris with honey notes and no shortage of fruit, this wine is huge in every dimension. Its heavy palate weight will pair beautifully with spicy Cajun, Thai, Indian, and even Latin American cuisine. The fruitiness, acid and weight will help to cleanse the palate and prepare you for the next spicy bite. Equally enjoyable on its own, as a summer sipping wine, the 2003 vintage is the most age-worthy Pinot gris we have ever made. It will go the distance, peaking in 2007 — a long bottle age for an Oregon Pinot gris.

A brilliant ruby plum color, this wine is saturated with cherry aromas and an added complexity of mint. Broad and soft on the palate with only modest grip of tannins, the Coeur De Terre shows a blackberry lead followed by cassis melting to a finish of baker's chocolate, characteristic of the McMinnville AVA. A pure cherry twist on the finish makes for a luscious wine, remarkably round and mature for it's young age. We can't wait to see what happens after a few years in the bottle! Hang on to this one if you are the cellaring type, or enjoy it with a very special meal of rich smoked meats or Scott Neal's favorite, roast lamb with onion and potato tartin.

Our 2003 Meredith Mitchell Pinot noir is all about framboise. With a blue-ruby color, the aroma of this wine will seem nostalgic — like a trip to the soda fountain for a cherry cola. With a sweet tobacco leaf nose, this vintage finishes with a smooth raspberry and black cherry palate. This is an easy drinker to enjoy now, or cellar through 2009. Wonderful with hearty dishes such as salted prime rib with horseradish.

This wine achieves the balanced spectrum of color, aroma, taste, structure, mouthfeel, and texture that we were after. Dark garnet red, this wine's nose is nicely tempered by subtle aromatics of cedar and carmel barrel toast, a classic signature of our Ermitage cooperage. Floral and fruit are equally present, with hints of rose petal and pomegranate. The Reserve is a full, round and silky wine with fine grained tannins. The flavors fall firmly into the red fruit camp, thanks to the addition of Shea Vineyard this year. An extra measure of fleshiness from Stony Mountain Vineyard rounds out the blend. Pomegranate, strawberry, and concentrated raspberry flavors pair perfectly with cedar planked Steelhead and a raspberry Pinot noir reduction. The Reserve is very approachable now, soft in the mouth, with reasonable acidity to support the fruit and extend the finish.

Translucent garnet in color with a rich nose of ripe strawberry preserves and vanilla bean, this vintage of Shea is a dichotomy of subtle aroma and flavor with powerful wine strength. Well-integrated oak lends a brown spice characteristic. The mouth feel is viscous, broad and soft, with a lingering finish reminiscent of blueberry cobbler. We suggest pairing this vintage with subtler flavors of fish and fowl, rather than heavy lamb and beef dishes. The finish will lengthen as the alcohol, higher this vintage than usual, integrates with time.

Striving for balance between lean sophistication and luscious fatness, we're hitting our stride with this third vintage. Still young and suggestive of pie-cherry flavors, this wine should sweeten with bottle maturity into a lovely example of Oregon Pinot noir. The classic Stony Mountain family traits prevail: smoothness with hints of nutmeg, chanterelle, cedar spice, strawberry and cherry. For food pairing, a woodland feast comes to mind: winter vegetables, rack of lamb, and a cherry Pinot noir reduction.

Dark purple-blue, the classic color from Coeur De Terre and Meredith Mitchell shows through. Though still young, this wine's aroma is forward and fruity with some hints of nutty grain, such as bran or buckwheat. Exhibiting a fresh fruit profile, this wine is well-framed with ripe tannins and an articulate acidity. Pair with smoked meats such as pork or duck. When pairing with an appetizer of smoked salmon, you will encounter cocoa components common to Pinots from the McMinnville foothills.