Willamette Valley Vineyard continued

The Vineyards
The winery sits atop Ilahee Hill just South of Salem, Oregon. Purchased in 1983, the Bernau’s started by clearing away an old
plum orchard and replacing it with promising Pommard and Wadenswil (Pinot Noir) clones. Bernau and his wife took numerous classes at UC Davis and seminars from Oregon to France to sharpen their viticulture skills, and crushed their first vintage in 1989. The winery grew rapidly, becoming Oregon’s leading brand in sales by 1994.

The winery’s surrounding 50-acre Estate Vineyards are carefully planted to select clones of Pinot Noir, Pinot Gris and Riesling. Located in the heart of Willamette Valley Appellation, the Estate Vineyard occupies southwest facing slopes that get the best summer sun and air circulation. These vineyards are ideal for growing the Burgundian varietals that Oregon has become so well known for.

The Winemaker
Winemaker Forrest Klaffke holds an important role on The Estate. For the past ten years he has religiously been the first to arrive at the winery every morning. Klaffke came to Oregon from winemaking in California at the request of then winemaker Dean Cox. Klaffke says he was looking for something new. “When I was in California I working for large companies that produced over 7 million cases, and I was looking for something more romantic and hands on —and I think Willamette has done that for me.”

Klaffke and Cox worked side-byside until Cox’s untimely passing in 1995. Cox’s legacy left only the highest quality wines to be carried on by his young apprentice. Now 47-years old, Klaffke has been bottling Willamette Valley Vineyards wines for 10 years. He believes the key to great wine is plant nutrition and attention given to every detail in the vineyard. He is committed to the winery’s tradition of making fruit forward, vivacious wines that express their true origin in Oregon’s Willamette Valley.

The Wines
One of Willamette Valley’s most notable wines is the 2001 Riesling. The stylistic vision of this wine is that of the Germanic Rieslings. Crisp, with good acidity, a hint of sweetness and the ability to age, this medium bodied wine offers aromas of peach, pineapple, citrus and honeysuckle flowers. This fantastic wine is great by itself or it can be paired with light cheeses, citrus fruits and slightly sweet fowl dishes. Peak drinkability is now until 2004 and is best when served chilled.

The Estate’s Pinot Gris is perfect when matching a light, white wine with salmon, crab, scallops or oysters. This Alsatian style offers a soft and rich mouth feel with generous, rich flavor and well-balanced acidity. The finish is vivid and lingering with hints of cream, mineral and pear flavors.

Whether the grapes come from the O’Conner, Karina, or Estate Vineyard, Willamette Valley’s Pinot Noir will undoubtedly produce an elegant, medium to full-bodied red wine. With rich cherry and currant aromas, this richly structured wine will leave a long, warm finish. The stylistic vision of this wine is pure Pinot Noir fruit with a soft mouth feel that perfectly accompanies any veal, salmon, lamb or wild game dish.

• Oregon ranks 2nd in the US in # of wineries and 4th in gallons produced.
• Temperate climate and coastal influence ideal for growing cool-climate winegrapes, including Pinot Noir, Pinot Gris and Riesling.
• Flagship white - Pinot Gris, also called Pinot Grigio in areas outside Oregon.
• Flagship red - Pinot Noir. Only the Burgundy region of France has a climate as well suited to grow this wine.
• Largest and best-known wine producing region is Willamette Valley. 70% of Oregon’s vineyards are here.