93 point Vinous, Josh Raynolds: "A suave, expansive bouquet evokes mineral-accented pear, Meyer lemon, candied ginger and toasted brioche, along with an earthy iodine quality. Taut, focused and impressively concentrated, showing impressive clarity and lift to the sappy orchard and citrus fruit, sweet butter and chamomile flavors. Plays power off delicacy in a Puligny way and finishes impressively long, displaying real tension and a sexy floral quality."
The New York Times' #3 Oregon Chardonnay: "Lively and well integrated, with flavors of herbs, lemon and stony minerality."
2014 vintage notes
The aromas are both captivating and refreshing, with jasmine, flint, and lime zest awakening your senses. The flavors are multi-dimensional - it's the 4-D Chardonnay of the bunch. Fresh citrus, with flecks of sea shell, hazelnut cream and delicate herbs, finishing with nice cut. - Marcus
The fact that Oregon produces top notch Chardonnay is not widely known, especially given California’s dominant reputation with the grape. In fact, the relatively small amount of Chardonnay we produce here holds the kind of promise that California has not offered for the varietal in decades.
Along with wineries like Eyrie, Cameron, Evening Land, Goodfellow, Walter Scott, Arterberry Maresh, Bergstrom, Twill, Seth Morgen Long, and handful of others, Doug Tunnell at Brick House is helping to redefine what is possible with Chardonnay on this side of the Atlantic.