Check out the Chickens’ Favorite Wine!

Made in a New Zealand reductionist style, this Sauvignon Blanc begins with notes of Meyer lemon, followed by a flowery peach taste with a long smooth finish.

Pair with mild cheese, shellfish, green vegetables, light pastas, and delicate fish.

Our Chardonnay offers layers of poached pears and green apples on the nose. The wine enters the palate with bright acidity and a round mouthfeel and finishes well-balanced. 

Pair with aged cheeses, cream sauces, game birds, firm fish and white meats.

Bone dry with light floral notes, our Rose of Pinot Noir has a perfect acidity with flavors of macerated strawberry and melon, followed by an elegant finish. 

Pair with seafood, lamb, white rinded cheese and anything on a summer day.

A lovely Brut with citrus and pear aromas and soft full fruit on the palate.  The classic Methode Champenoise creates a vigorous, lingering fine mousse, which lends to a smooth and round mouth feel. 

Available mid-May.

Pair with any celebration!

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Bigger and bolder than most Willamette Valley Pinot Noirs, our big-bodied Pinot has hints of black cherry and plum with fine round tannins.

Pair with duck and other game birds, stews, and red meats.

A blend of Grenache and Syrah and the advantages of both.  Light fruit forward with nice structure and light tannins.

Pair with white meats, medium cheeses, and butter cream sauces.

Black cherry, plum, and cloves with medium but soft tannins and moderate acidity. 

Pair with mild to medium hard cheeses, caramelized vegetables, braised short ribs, and pasta.

Bold and dark, our Syrah begins with aromas of smoke, pepper, and rich fruit.  It is bright on the opening palate, beginning with flavors of warm berries and ending with a peppery medium tannin finish.

Pair with grilled meat and vegetables, roasted leg of lamb, hard cheeses, pizza, and venison.

Medium bodied and dark purple in color, this complex Cabernet Franc leads with aromas of macerated berries and roasted red pepper followed by subtle tastes of chocolate and baking spices.

Pair with tomato-based dishes, rich vegetables, spicy food, as well as bolder cheeses.

With aromas of earthy cherries and flavors of plum, the Tempranillo is our biggest and boldest wine.  Fruity on the palate with tannins on both sides of your mouth and a long, slightly peppery finish.

Pair with savory herbed dishes as well as tomato-based, briney, or smokey foods.