Corollary Wines
…exploring the terroir of the Willamette Valley and its expression in sparkling wine
Corollary Wines is dedicated to exploring the terroir of the Willamette Valley and its expression in Sparkling Wine. By sourcing grapes from select, sustainably-farmed vineyards ideal for sparkling wine production and limiting manipulation in the winery, Corollary showcases the beauty of Oregon terroir. Single-vineyard bottlings of Chardonnay, Pinot Blanc and Pinot Noir highlight each vineyard’s unique qualities while the Cuvée One Brut is a blend of vineyards that expresses Corollary’s house style.
Jeanne and Dan founded Corollary Wines in 2017 after realizing Willamette Valley’s potential to produce world-class sparkling wines. They sourced fruit from respected winegrowers across the valley and made their first vintage that same year. Now, after three years of extended tirage, the wines from Corollary’s inaugural vintage are available, ready to drink and delicious.
Corollary “Namaste Vineyard” Blanc de Blancs, Willamette Valley, 2017
The Namaste Vineyard located in the newly designated Van Duzer Corridor AVA, is a cool, windy site that produces high-acid Chardonnay perfectly suited for sparkling wine. The 2017 Blanc de Blancs from 100% Chardonnay blossoms from the glass with aromas of bartlett pear, crisp red apple, citrus zest, spearmint and light vanilla biscuit. The palate is crisp, clean and balanced with bubbles perfectly integrated into the texture and body of the wine. Flavors reflect the aromas along with grapefruit, ginger, gooseberry, pineapple and delicate white peppercorn. The finish is long and dry supported by crisp acidity making this wine perfect for food.
Food pairings include cured fatty meats, soft creamy cheeses, and shellfish. Fry up some pancetta, sear a few sea scallops and serve with a warm pineapple-ginger sauce and you will have quite a pairing.
Corollary“
Winter’s Hill Vineyard” Blanc de Blancs, Willamette Valley, 2017
The vines of Winter’s Hill Vineyard near the top of the Dundee Hills reside in volcanic Jory soils at approximately 700 feet above sea level. By preserving the surrounding oak savannah, animal habitats, and prairie lands, the family-owned farm maintains a sustainable ecosystem that is managed entirely by hand. The 30-year-old vines that grew this wine are 100% Pinot Blanc, a traditional Champagne varietal that is rarely bottled on its own.
The beauty of this wine, other than the brazen acidity it brings to your palate, is what it does with food. The wine is wonderful on its own with notes of fresh apricot, Pink Lady apple, lightly toasted sour dough and yellow peach; but, when paired with the right ingredients, the flavors of both the food and wine are heightened and extended.
The most intriguing combination came when bringing Vietnamese fish sauce and Japanese Tsukudani kombu to an Italian charcuterie board. With Finocchiona, the wine seemed to aromatize the fennel and black peppercorn while balancing the salt and fat of the salami; a touch of fish sauce elevated those flavors with a deep hit of umami. With Parmigiano-Reggiano, the wine’s acid and bubbles seemed to attack the salt and sugar crystals in the sharp cheese as the creaminess of the cheese added texture and roundness to the wine; a touch of that slightly sweet kombu paste brought lime zest and white grapefruit flavors. Putting all those flavors together with a sip of this Blanc de Blancs is a tasting experience worth pursuing.