Our dry rosé comes from our east facing block of Pinot Noir, known affectionately as 'The Other Side', as it sits opposite from the winery and tasting room in our little canyon vineyard.  This exposure delays ripening as the small block will be the first to see the morning sun, but starts to get shadows in the warmer late afternoon summer. This isn't an issue when picking for rosé as it allows us to harvest a bit later with ample acidity, flavor development, and the lower sugar levels needed to keep the wine fresh and lively. Fruit driven aromas of strawberry and melon lead the charge in a lighter and delicate style of rosé that's pale pink color is due to minimal skin contact of under 2 hours before pressing. This wine is the perfect compliment to light summer fare or it can be enjoyed by itself.

Our dry rosé comes from our east facing block of Pinot Noir, known affectionately as 'The Other Side', as it sits opposite from the winery and tasting room in our little canyon vineyard.  This exposure delays ripening as the small block will be the first to see the morning sun, but starts to get shadows in the warmer late afternoon summer. This isn't an issue when picking for rosé as it allows us to harvest a bit later with ample acidity, flavor development, and the lower sugar levels needed to keep the wine fresh and lively. Fruit driven aromas of strawberry and melon lead the charge in a lighter and delicate style of rosé that's pale pink color is due to minimal skin contact of under 2 hours before pressing. This wine is the perfect compliment to light summer fare or it can be enjoyed by itself.

Our estate Pinot Blanc is a union of contrasts, bright acidity and textured weight come together in a rich mouthfeel. This duality equally asks to be paired with food or enjoyed on its own and is reminiscent of the wines of Alsace. The Pinot Blanc is largely fermented in neutral oak and aged sur lie with some battonage. The wine does not go through malolatic fermentation.

Our dry Riesling balances residual sugar with acidity to produce a wine that is both expressive of riper fruit flavors, yet has a bright and crisp finishes that longs to be paired with food. Generally speaking, we'll leave a tad more residual sugar in our dry Riesling than other producers (7-8g/l), however we're able to get away with this in a dry wine as our site retains its natural acidity to such a degree that finished wines typically have titratable acidities between 8 and 10 g/l. If that's too much technical information for you, just think of it this way... the wine is balanced! In addition, we ferment our Riesling slowly in stainless steel to preserve the nuanced fruit character and it is sourced from our warmer 'east block' or 'winery block'.

Solely from our cooler east facing slope known as 'the other side', this riesling requires the added residual sugar of the off-dry style to balance it's ample acidity. Our goal is to produce a riesling that, while it may be easily approachable and best paired with a warm afternoon, is still a complex wine with the depth and nuance to accompany food.

Our 'Lylee' bottling is our first Pinot Noir bottling of our estate vineyard each year and is meant to be a fruit forward and approachable representation of our vineyard. Our winemaker Matt sees this wine as less a reflection of his winemaking and more a representation of  the vintage, the Brigadoon site and the vineyard decisions he and his father Chris have made over the years. New oak is kept at a minimum and is only intended to act as the framework for bright red fruit flavors.

It was through a chance encounter in 2019 that we first met and started working with Joe Merritt and Marilyn Bruni-Merritt. The potential of their vineyard, located just west of Amity, Oregon in the Eola-Amity Hills AVA., was instantly evident, as the east facing site is comprised of the Pommard and Dijon 777 clones and retains beautiful natural acidity in the wine with a subtle and elegant purity of fruit. The name M. Bruni-Merritt is a nod to both Marilyn and Joe, who both meticulously farm and manage their vineyard utilizing organic vineyard practices. The wine is aged in ~25% new french oak for 10 months before bottling and is the only non estate wine Brigadoon produces.

The 'Taproot' bottling is a selection of our winemaker Matt's favorite barrels from our oldest planting of Pinot Noir. This block is comprised of about two-thirds Dijon 115 and one-third Wadenswil clone and was planted in 1997. This emphasis on older vines and one of our cooler site's warmer blocks gives the Taproot more depth and often riper fruit notes. This riper fruit element is especially true with the Dijon 115 clone, whereas the Wadenswil clone balances it out and gives the wine a rustic elegance with the focus on earth, spice, and a backdrop of red fruit. This duality works in unison rather than conflict and is, for us, reminiscent of classic Oregon Pinot Noir.