2017 vintage notes
93 point Vinous: "A highly perfumed, mineral-tinged bouquet evokes fresh citrus and orchard fruits, saffron, buttered toast and white flowers, and a hint of fennel comes up with air. Shows sharp delineation to the vibrant tangerine, Anjou pear, sweet butter and anise flavors, which tighten up slowly on the back half. Powerful yet graceful and fine-grained, displaying superb focus and back-end lift on an impressively long finish that features resonating floral and mineral flourishes."
2015 vintage notes
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.