Brick House was Oregon’s first vineyard to achieve organic and biodynamic certification. Located in the state’s smallest AVA, the soils here are primarily marine sedimentary. Owner Doug Tunnell practices minimal intervention winemaking, and his long lived Chardonnays pay tribute to the great whites of Burgundy. Doug employs French oak during vinification with complete malolactic conversion, then allows the wine to age for one year on the lees before release. Layers of ripe apple, citrus peel and spice are framed by a generous and creamy mouthfeel perfect for serving along side rich shellfish preparation of scallop, crab and lobster.