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This is a traditional chardonnay, malo-lactic fermentation was stopped just before completion, giving the wine a crisp apple edge with a mild buttery or velvety middle section. Aged 10 months in oak barrels, the wine is dry with no residual sugar and an alcohol level of 14%.

Our 2006 Gewurztraminer is a wonderful dry Gewurztraminer with only .6% residual Sugar. This wine has a wonderful citrus nose with Leachy Nut on the palate, giving way to a finish filled with all-spice, nutmeg and honey. This is a great wine to have with a fruit and cheese plate or with spicy dishes such as Thai or Asian cusine.

This cross breed between European and American grape varieties produces a dark rich red wine along the lines of a Merlot. All the fruit comes from the Meadows Vineyard and was aged in French Oak for 14 months. The wine is dry (no residual sugar) and has an alcohol level of 13.4% 2004 Oregon State Fair Silver Medal

A rich mouth feel wine that will go well with Seafood, the grapes were grown in Oregon and fermented down to a semi-dry wine with a residual sugar of 0.8 Brix and an alcohol level of 12.8%. This wine is well balanced and should be tried by anyone who likes dry Rieslings or Chardonnays.

Pinot Noir is a wine that suffers wonderfully from terroir, a combination of the location of the vineyard, soil type, exposure to sun, slope, elevation and the clones of Pinot used as the fruiting part of the plant. Elysian Fields is our first vineyard-designate released. This is a blend between two different pinot noir clones, 777 and 115. The vineyard is located NW of Yamhill in the foothills of the Coast Range. The site is cooler with a SE exposure allowing the fruit to hang longer and create a very fruit forward wine. This wine has a big black fruit nose with lots of black cherry on the pallet with a long finish. Only 58 cases were produced and this wine is only available at the winery.

Pinot Noir is a wine that suffers wonderfully from terroir, a combination of the location of the vineyard, soil type, exposure to sun, slope, elevation and the clones of Pinot used as the fruiting part of the plant. Hawks View is our second vineyard-designate released. This is a blend between two different pinot noir clones, Wadensvil and Hanzel. The vineyard is located west of Sherwood. This wine has many of the classic Burgundy characteristics and shows many of the traits of other wines from the Hawks View Vineyard. This wine has a big black fruit nose with lots of black cherry on the pallet with a long finish. Only 58 cases were produced and this wine is only available at the winery.

This Pinot Noir is a blend from three vineyards on the Chehalem Ridge in the North end of the Willamette Valley: Hawk's View Vineyard, Aubre Vert Vineyard, and Nickolas Vineyard. We produced 997 case and it was bottled in August of 2005. 2004 produced wines that were much lighter in style than recent vintages, due mainly to the wet spring reducing the amount of grapes that set on the vine a nice summer but a cooler than average fall that threatened to rain almost every day during harvest. Our 2004 Pinot Noir is unfined and unfiltered. It has a nice blend of black and red cherries and currant on the palatte, with a earthy, spicy finish that is soft yet lingers. We had it with bbq-ed ribs and chicken and a green salad with fresh walnuts and dried cranberries.

This is our second port-styled wine. It is made from Marechal Foch grapes and was made in the traditional manner of ports. We fortified a very young wine. We have wonderful tawny port characteristics in this wine, Fig, Prune, Chocolate. Once opened the bottle can be consumed slowly over the next 3-4 weeks without any noticable deterioration in the wine.

This wine was made from fruit sourced out of the Yakima Valley in eastern Washington. The juice was separated into 4 separate lots and then innoculated with 4 different yeasts. This produces a wine that is wonderfully fruity and has apricot and peaches on the nose, with passion fruit, peach, mango, grapefruit and a hint of banana and flint on the palate. An off dry Riesling it has about 1% residual sugar and is great with a fruit and cheese plate or spicy foods like Mexican and Asian dishes. Recommended by NW Palate magazine: "The aromas of this wine are like smelling a harvest basket of fruit...Viscous flavors of apricot and white peach are mouthfilling, while a wink of zippy acidity on the finish gives verve."