Alsation in style, our estate Pinot Blanc walks the line between bright acidity and rich mouthfeel. This is a balanced wine that pairs wonderfully with food, yet can also be enjoyed on its own. The Pinot Blanc is largely fermented in neutral oak and aged sur lie with some battonage.

A dry riesling made in an Alsatian style, the minimal residual sugar is balanced nicely by bright acidity, which dances on the tongue and invites one to create food pairings. This wine was fermented slowly in stainless steel to preserve the nuanced fruit characters.

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 opproachable 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.

The 'Taproot' bottling is a selection of our winemaker Matt's favorite barrels of the vintage. He largely chooses barrels from our oldest vines, which is a block of Dijon 115 and Wadenswil clone Pinot Noir planted in 1997. The Taproot may also include select barrels from other parts of our estate vineyard, depending on the vintage. However, this emphasis on older vines and the Wadenswil clone give the wine a rustic elegance with the focus on earth, spice, and a backdrop of red fruit, reminiscent of classic Oregon Pinot Noir.