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A semi-sparkling Müller-Thurgau which is made by the "three day method." The aromatics of this delicious sparkler remind you of an Asti Spumante but not as sweet and no yeast is used to make the wine sparkle. It is on the sweet side, but balanced and liked by a wide range of tasters. A perfect sparkling for weddings or other family celebrations. Silver Medal Newport Festival

A new wine for us, this one is dryer than the wine above and has more citrus in the flavor that reminds you of a champagne. We expect this to be just as popular as the M?ller!

The cousin to the barrel select wine, the only difference is that the wine was aged in older barrels for a few months. It has the same soft mouth feel and is very popular!

Another delicious reserve chard, received a silver medal in the NW Wine Summit in April, 2004.

10% residual sugar. Made the exact same way as the Müller, this one is spectacular with poached pears or peach desserts with whipped cream. Again, just delicious. 375 ml

% residual sugar. After freezing the juice, we thawed it to a certain point and added it to existing wine which increases dramatically the fruit expression and aromatics. Selling like hotcakes, we will double the batch next season. Any fruit dessert or cheesecake would go well with this. The alcohol is low at 9% so there is no heat to mask the wine at all. Just delicious.

10% residual sugar. After freezing the juice, we thawed it to a certain point and added it to existing wine which increases dramatically the fruit expression and aromatics. Any fruit dessert or cheesecake would go well with this. The alcohol is low at 10% so there is no heat to mask the wine at all. The wine looks like water, but take a whiff, it isn't! Just delicious.

Our second release from a supplier in Yakima Valley, we anticipate clamoring for this one. The massive bottle speaks, "This is a GUY's wine." The forward fruit backs this up. It is still young yet, but is opening up nicely. Buy it before everyone else discovers this gem. Gold Medal 2005 Astoria

If you like liefraumilch or Blue Nun, this is the wine for you! Oregon is the perfect climate for the best Müller in the world. Our warm summers lack copious amounts of rainfall and our gorgeous warm, long falls bring out the best in this varietal. A beautiful muscatty nose is followed by an easy on the palate riesling-like character without the strong acid of a riesling. Turkey, picnics, Thanksgiving, Christmas and other family gatherings--especially weddings are excellent excuses to have this wine. Spicy foods, especially Thai, are particularly good with this. We recommend you buy more than one bottle. The bottle disappears once it is opened. Great price!

A genetic cross between Merlot and Cabernet/Carignane, this variety has not been picked up by any other Oregon winery. We have it due to a friendship with a friend who owned the only vineyard that had it planted. He brought it in from California--UC Davis. It has gorgeous, rich color, and fruit of a merlot, the drying tannins of a cab. Fascinating! This verson has some merlot in it which has improved the fruit component and softened the tannins that want to explode. Very popular in our tasting room! A great spaghetti wine! Only 100 cases made.

Ever so often we make a barrel-fermented pinot gris. This is named after our oldest daughter, Kimberley, who loves pinot gris. This is the first one that was whole cluster pressed. Only 115 cases were made. Chardonnay lovers prefer it over the regular pinot gris. The softness is very nice.

Another great pinot gris, this one has more of a fruity tone to it. It has the silkiness of a whole cluster pressed wine as well.

A single barrel bottling, this is the one barrel that we noticed something terrific was happening here to the wine inside. It stuck out from all the other barrels. Not done every year! Oregon Oak definitely makes this a winner. Only 25 cases made.

Lighter, yet well liked by many tasters, this is a great summertime pinot noir. It will go with just about anything. The fruit is long and lingering in the finish.

The nose on this is full of cherries and raspberries. The forward fruit on the palate and the smooth tannins mean this is so drinkable now--no cellaring necessary.

A new bottling for us, we noticed how complex and interesting the wine from our very oldest block of pinot noir was. It was planted in 1984 and is all Pommard clone on its own roots. The spacing is 5 x 10 and we have since added another row of grapes in between every other row to increase the density and grape quality. Released for Thanksgiving Weekend, this wine in its first submission in competition garnered a "GOLD MEDAL" at the very prestigeous McMinnville Wine Classic, 2006. No other red got a gold, and the next pinot noir earning an award was down to bronze. This one must have stood out in the crowd!

After 18 months in barrel, this was bottled and cellared a few more months. Talk about a great wine with CHOCOLATE!!! It has a maraschino cherry finish.

The follow up to our Gold Medal. This one got a Bronze at the Oregon State Fair in Fall, 2004. The clones are 1/2 Dijon 115 grafted and 1/2 Pommard grafted. These are our favorite clones in the vineyard. Only 100 cases made.

A great vintage for Oregon pinot noir, this continues a tradition of bright fruit in the nose and palate. Just delicious.

More elegant in style than the others, this received a good score from Oregon Wine Review when the vintage was reviewed. Cole Danehower liked this better than the Rebecca's.

An early SILVER MEDAL alerted us to the complexity of this wine, and its nuances. Aged in newer barrels, the effect has produced some ever-changing flavors and the nose is smoky.

Made from two red and two white wines, this combo has been very popular for the "White Zin" fans. It received an "Excellent" rating from Wine Press NW, and a Bronze Medal at Wine in the Park, 2004.

This has the gorgeous color of a big red wine with fruit that is just lush, lush. Washington is a great place to grow the later ripening reds and we are blessed to make some for you at a reasonable price.