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Opens with aromas of blackberry and rose petals, with soft black cherry and hints of nutmeg on the palette and a smooth lingering finish. Delightfully enjoyable. A food-friendly pinot, this would pair well with gnocchi, pulled pork, or just sipping.
Potpourri bouquet is matched with a complex array of flavors including red and black cherry, cola, rich walnut, hints of tobacco and black pepper on the long finish. Pairs beautifully with pork tenderloin.
This barrel selection, BW# 21003, is named for our bonded winery permit number and is the realization of a dream conceived in 1985 by Pattie and Mark Bjornson. This wine is a “field blend” of our producing Pinot Noir clones (Dijon Clones 115-10%, 667-5%, 777-20%, Pommard-45%, and Wadensvil-20%).
Vanilla, lavender and citrus on the nose, married with raspberry, orange peel, vanilla and a hint of black tea for a smooth lingering finish. Pairs well with a pot roast or spicy dishes.
True to her namesake, Isabel is a soft, rich, yet bold pinot noir, delivering integrated layers of flavors including plum, cassis, caramel, and a hint of white pepper. Delicious with sturgeon or fatty salmon.
Dark plum and sweet pomegranate across the pallet with a hint of smoke and earth. It is a big, rustic pinot – a perfect accompaniment for leg of lamb or Ribeye steak.
Opens with a delightful mix of red cherry , raspberry fruit, with a hint of sweet herbs and vanilla. Elegant on the pallet, brown baking spice, potpourri , earthy savory notes on the finish. Rich but elegant. Pairs very well with salmon. Mix of Pommard, 777, Wadenswil clones of Pinot noir (70% Kristjan’s block, 30% Hunter’s).
#11 on Portland Monthly’s 50 Best Oregon WinesBoquet of cherry, blueberry and lightly roasted coffee beans. Red/black cherry, sweet broad supple tannins and well integrated acid. Builds nicely to a good finish – a dense, rich representation of Bjornson Vineyard – complex wine with cinnamon, vanilla, mint, good minerality, a perfect combination of spice, earth and fruit. Substantial structure without overpowering – If there’s any left after dinner, this is the perfect leather armchair wine. Pairs perfectly with lamb. Includes clones of Pommard, 115 and 777 clones of Pinot Noir ( 75% Kristjan’s block, 25% Claire’s block).
Sweet perfume and soft plumb on the nose, darker fruit, more feminine round and rich on the pallet, a voluptuous combination of cassis, raspberry, and blackberry. Although more feminine than Edward, it can stand alone – just as her namesake, she is not a subtle wine. Pairs beautifully with pork tenderloin. (50% Claire’s 667, 50% Hunter’s 115).
Caramel and mint on the nose, a two barrel experiment resulting in a meat-lover’s Pinot, and a favorite for mushroom pairings at the Joel Palmer House Restaurant. Pinot Noir clones of Pommard, 115, 667, 777 and Wadensvil clones were co-fermented to create an exciting mix of fruit, oak, vanilla and spice.
Awarded 91 points Wine Spectator
The warm summer days of 2012 were tempered each evening by cool marine breezes flowing over the Eola-Amity Hills via the Van Duzer Corridor, a low-point in Oregon’s Coast Range. The resulting fruit was extraordinarily complex and developed into a wine with fruit-forward aromas and flavors balanced with soft tannins and bright acidity.
Explosive notes of mineral against a backdrop of black cherry and blackberry with a rich floral perfume that lingers in the nose. Toasty red cherries in the mouth with a sturdy structure that balances fruit, forrest floor and black tea. The lengthy finish promises glory with age. In two years this wine will give up more secrets, and in five to ten years, you will surrender completely.Reviewed by Andréa Fulton-Higgins
Awarded 90 points Wine Spectator
Soft and deep nose of blueberry and dark red cherry. While the sweet dark red and blue/black fruit explodes in the mouth, it is also carried by a backbone of soil and sun and place that defines the very nature of classic Pinot Noir. The depth of flavor and rich acidity master the warm 2012 vintage resulting in a balanced and seductive wine with a lingering and satisfying finish. Seafood in cream sauces or prime rib will shine with Isabel. Beautiful now, and will age masterfully for five to ten years.Reviewed by Andréa Fulton-Higgins
Our 1st estate bottled wine, BW# 21003, is named for our winery permit number. This wine contains a representative sample of all our producing Pinot Noir clones (Dijon Clones 115-16%, 667-16%, 777-25%, Pommard-25%, and Wadensvil-18%).
We hope you enjoy BW# 21003, the realization of a dream conceived in 1985 by two optimistic and naïve college students.
Deep red color entices you to inhale soft blue and black fruits, wrapped around intense aromas of the volcanic Jory and Nekia soil. Gentle baking spices, black cherry & dried floral notes linger in the palate. The rich smooth mouth-feel gives way to a finely structured wine that, in time, will showcase a classic Eola-Amity Pinot Noir.Reviewed by Andréa Fulton-Higgins
Deep red color invites you to smell the lovely fresh ripe cherries and blackberries with spicy undertones of clove. The flinty mineral backbone supports a finely structured balance of aromas.
This wine is expressive in the mouth with the youthful promise of classic maturity with patience. Rich acidity cloaks the fruit with a mouthwatering finish that will develop into a fine bouquet with time.Reviewed by Andréa Fulton-Higgins 07-01-13
The generous aromas of dark red fruits, cherry compote, and spicy orange zest, with mineral nuances and rich acidity, invite both current enjoyment, and a promise of longevity in the cellar. Beautifully balanced and well knit flavors carry ripe complex fruit over a sea of structure and complexity. The moderate alcohol allows for a graceful mouth-feel, and the classic Eola-Amity style is front & center in the elegant finish.
An exciting wine that will stand up to creativity in the kitchen, as well as classic dishes such as beef Wellington, lobster Newberg, or rack of lamb.Reviewed by Andréa Fulton-Higgins
Gentle smoke and soft leather surround dark red fruit with a touch of white pepper, black tea & baking spices. A balanced approach shows rich acidity, soft tannins and minerality that finishes deep and rich.
Enjoy this wine with salmon cooked on a cedar plank with grilled vegetables, pork loin roast or Columbia River sturgeon with portabella mushrooms.Reviewed by Andréa Fulton-Higgins 07-28-12
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