New Customers Get 1-cent Shipping on $29+* with code DECNEW29
New Customers get 1-cent Shipping* with code DECNEW29
*New customers only. One-time use per customer. Order must be placed by 12/15/2017. Applies to standard shipping only. Order must be at least $29 excluding shipping and tax. Expedited shipping options may require an additional charge. Not applicable to Hawaii and Alaska orders. A standard shipping charge will appear at checkout but the promo code will credit an amount back so that you pay 1 cent for shipping. Promotion does not apply to corporate orders. Not valid on Bordeaux Futures.
Willamette Valley Vineyards Riesling 2007
Great by itself. A good match with light cheeses, citrus fruits, slightly sweet fowl dishes with fruit chutney, prawns, scallops, and crab. Serve well chilled on the table and allow to warm in your glass for optimal enjoyment of aromas and flavor.
"This ripe wine is lush with notes of pear and hints of lemon meringue, the texture fleshy and simple. For afternoon sipping." 88 Points
Wine & Spirits
Founder, Jim Bernau, purchased the Estate site in 1983 and cleared away the old pioneer plum orchard hidden in scotch broom and blackberry vines. He planted Pinot Noir, Chardonnay and Pinot Gris. In the beginning, he hand watered the vines with seventeen lengths of 75' garden hose.
Numerous classes at UC Davis, and seminars from here to France, sharpened Jim’s viticultural skills and in 1989 he was ready to build his dream--a world class winery in the Willamette Valley--and make cool-climate varietals, especially Pinot Noir.
Jim's vision of organizing the support of wine enthusiasts to grow world-class wines through shared ownership has resulted in over 9,000 owners. The winery's Common (WVVI) and Preferred (WVVIP) are traded on the NASDAQ.
Willamette Valley Vineyards has collaboratively grown its estate vineyards through partnerships like the merger with Oregon wine industry pioneer, Bill Fuller of Tualatin Vineyards (established in 1973), the O'Briens for Elton Vineyard (established in 1983) and Loeza Vineyard (planted in 2016). The winery now sources all of its barrel-aged Pinot Noir from its estate vineyards, practices environmentally sustainable farming and were part of the founding of the Low Input Viticulture and Enology (LIVE) certification.
Responsible for some of Washington’s most highly acclaimed wines, the Walla Walla Valley has experienced a surge in popularity in recent years. It is home to both historic wineries and younger, up-and-coming producers. Though it is cooler and wetter than most of Washington State’s viticultural areas, irrigation from the Columbia River is still common, though some vineyards on the rainier eastern end of the AVA are able to dry farm.
The conditions in the Walla Walla Valley are perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of black olives, smoke, bacon fat, and fresh earth. Cabernet Sauvignon and Merlot are produced in a range of styles from smooth and supple to tannic and structured. White varieties are a relative rarity here. Sauvignon Blanc is sometimes blended with Sémillon in the style of Bordeaux white blends, resulting in a richer, rounder version take on the variety. Plantings of Viognier are minimal, but often quite successful.
Marked by unmistakable aromatics, a savory palate, and an elegant texture, Syrah is capable of producing fascinatingly complex and long-lived wines with a stunning purple hue. Native to the Northern Rhône, Syrah’s best examples are found in Hermitage and Côte-Rôtie. It is also an important component of the GSM blends of the Southern Rhône and beyond, alongside Grenache and Mourvèdre. Both varietal Syrah and GSM blends are common in Australia and California and are gaining popularity in Washington State. In Australia, Syrah is known by the synonym Shiraz, which tends to indicate a bolder, fruit-driven style of wine, and is occasionally blended with Cabernet Sauvignon for added depth and structure.
In the Glass
At its best, Syrah shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper, smoke, and even bacon fat. Many examples from California aim to recreate this savory style, while others focus more on concentrated fruit flavors. In Australia, under the name Shiraz, it shines as that country’s unofficial signature red grape, producing deep, dark, intense, and often jammy reds.
Cool-climate Syrah, with its peppery spices, is a natural match with flavorful Moroccan-spiced lamb dishes, where the spice is more about flavor than heat. With Australian Shiraz, grown in warmer regions, heavy meat dishes with abundant protein and fat are a necessity to match the intensity of the wine.
Due to the success of Australian “Shiraz,” this synonym for Syrah has been adopted by winemakers throughout the world. If the label says “Shiraz,” you can typically expect a plush, fruity, and potent wine made in the Australian style. New World "Syrah" will generally more closely resemble the French style.