Before our winery was even built, Ben Thomas was already planning and producing our first wines using facilities in Oregon. Our 2015 Chardonnay was sourced from a vineyard over 25 years old in Silverton, in the western foothills of the Cascades, just to the east of Salem in the Willamette Valley. The cooler climate of this region allows Chardonnay to ripen while retaining the natural acidity that gives it wonderful balance and food-matching characteristics.
Complementing the produce and foods of our Port Townsend region has been our focus from the beginning. Choosing a cool-climate source for our first Chardonnay and giving it just a percentage of oak fermentation and aging means that its elegance and natural acidity is retained. Seafood, such as Dungeness crab and Puget Sound scallops, white meats such as chicken and pork, and grilled or creamy vegetable dishes are wonderful matches for our Chardonnay.