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2006 Syrah
Fruit Source: Del Rio Vineyards, Rogue Valley
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Our Syrah is a rich, smooth, dark wine with expressive black cherry, blackberry, and herb aromatics. Extended barrel aging for 18 months has resulted in a smooth, approachable Syrah with great length and finish. The wine features a palette of plum, raspberry, and cedar.
Food Pairings:
- Niçoise olives with sliced Provencal salamis
- Greens or spinach sautéed with garlic, pine nuts, lemon, and olive oil
- Rosemary-lemon roasted lamb with fingerling potatoes
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2006 Vidon Vineyard Pinot Noir
Fruit Source: Vidon Vineyard, Chehalem Mountians
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Our Vidon Vineyard Pinot Noir has notes of plum, vanilla, and spice. The velvety tannins lead to a long finish with hints of dark chocolate and cherry. The intensity of the 2006 vintage was seasoned with 18 months in French oak barrels, with 50% new oak barrels.
Food Pairings:
- Beef Burgundy
- Coq Au Vin - chicken in red wine with mushrooms
- Wood-fired steak
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2006 Oregon Pinot Noir
Fruit Source: Chehalem Mountains, Willamette Valley, & Southern Oregon
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The Séjourné Oregon Pinot Noir is a cuvée, or blend, of multiple vineyard sites from diverse growing regions across the state. Aromas of mulling spices, subtle roasting coffee, and cocoa mingle with a palette of pomegranate and red fruit. This earthy and robust wine is excellent with hearty fare.
Food Pairings:
- Wild mushrooms dishes
- Hearty salami and charcuterie
- Grilled beef or bison steaks
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2006 Pinot Noir Rosé
Fruit Source: Oregon
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Our Pinot Noir Rosé is a dry medium-bodied wine made from brief contact with skins followed by stainless steel fermentation. Skin contact took place at low temperature for expressive color. Use of traditional Burgundy yeast strains during fermentation added creaminess and spice to the finished wine. The result is a Pinot Noir Rosé with body and character that pairs nicely with a broad array of foods.
Food Pairings:
- Salads with summer greens, fresh tomatoes, and dried fruit
- Grilled shrimp with green curry sauce on basmati rice
- Pan seared swordfish steaks in lime-garlic-butter with pomme frites
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2008 Chardonnay
Fruit Source: Willamette Valley
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Séjourné Willamette Valley Chardonnay is created using “no malo - no oak” stainless steel fermentation to preserve fruit character. The result is a full-bodied wine that captures bright expression of Chardonnay varietal character, fresh from the vine. Pear, quince, and mineral tones fill the palette featuring an elegant structured finish that pairs nicely with rich foods.
Food Pairings:
- Pacific crab with lemon-butter
- Smoked salmon with lemon, capers, and cream cheese
- Brie and triple cream soft cheeses
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2008 Pinot Gris
Fruit Source: Oregon
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Our Pinot Gris is a multiple vineyard site blend made with European yeast strains known for expressing mineral and fresh fruit character. Crisp character was also preserved with extended, cool fermentation entirely in stainless steel. The palette exhibits peach and citrus with balanced structure and finish.
Food Pairings:
- Soft cheeses, such as brie and camembert
- Grilled chicken with creamy alfredo pasta
- Pacific Rim seafood and salmon
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