rating B+

standout newish, up-and-coming Oregon producer

about Corollary Wines is a project dedicated to sparkling wine in Oregon, founded by Jeanne Feldkamp and Dan Diephouse. Inspired by the wines of Champagne, they started making sparkling wine after also experimenting with sparkling cider. They rightly believe Oregon has the perfect climate for bubbles, and they may well be right. The first vintage was 2017, and the wines continue to improve. Previously sourcing fruit, they have bought and planted their own vineyard to continue their desire to express Oregon in their wines.

wines tasted

Namaste Vineyard Blanc de Blancs 2017 ($55)

The grapes for this wine come from the oldest Chardonnay grapes in the newly-created Van Duzer Corridor AVA, which is much windier than the rest of Willamette Valley. It's aged for 30 months on the lees, and receives a barely noticeable 7.5g/l dosage—the racy acidity balancing that touch of sugar. A classy, fruitier alternative to champagne. (First vintage to be made.)

Winter’s Hill Pinot Blanc 2018 ($60)

Base wine spends nine months on the lees, before 42 months on the lees in the bottle. 4g/l dosage. This is one of the most sophisticated, expressive bottlings of sparkling Pinot Blanc I’ve tried. It demonstrates Oregon’s potential both for Alsace varieties and for sparkling wine, and shows that Corollary are an interesting producer to take seriously.

X-Omni Vineyard Blanc de Blancs 2018 ($60)

100% Chardonnay from a field blend of fifteen clones, for even ripening. Floral, pretty, creamy, and spicy, light and gentle, and very fresh.

Brut Rosé Cuvée One 2018 ($60)

67% Pinot Noir, 32% Chardonnay, 1% Pinot Blanc; 3% red wine. (Blend has changed for current 2019 release.) Thirty months on the lees, with 5g/l dosage. A fruity, crunchy style, with aromas of red apples, cranberry, and a creamy, vanilla mouthfeel.

Momtazi Carbonic Rosé 2019 ($78)

From a biodynamic vineyard in McMinnville. It’s made by covering clusters in bins for eight to ten days, pumping carbon dioxide into the must, soaking the juice and skins for twelve hours before pressing, and then spending two and a half years on the lees. The first vintage was 2017, which was reductive as the grapes were picked early and sprayed with sulphur. From 2018 onwards, the grapes have been picked later for a more open style. A unique wine: very pink in appearance, aromas of sherbet, tangerine, strawberry, cream, vanilla, and liquorice.

website https://corollarywines.com/

email info@corollarywines.com

phone +1 503-389-5852

address new tasting room opening in 2024