{"title":"Walter Scott","description":null,"products":[{"product_id":"walter-scott-pinot-noir-sojeau-vineyard-2024","title":"Walter Scott Pinot Noir Sojeau Vineyard 2024","description":"\u003ch3\u003eThe Land\u003c\/h3\u003e\n\u003cp\u003eSojeau Vineyard sits at 650 feet on southwest-facing slopes in the Eola-Amity Hills, planted directly in the path of the Van Duzer winds that push through the Coast Range every afternoon. That makes it one of the coolest, most wind-stressed sites Walter Scott farms. Dennis and Thelma Peseau co-founded Eola Springs Winery in 1978, and when they acquired this rocky volcanic ground in 2007, they chose it for the soils: three distinct volcanic series running across 15 acres of Pinot Noir, planted to Dijon 115, Pommard, and Wadenswil clones. The vineyard has been certified organic for roughly 15 years.\u003c\/p\u003e\n\n\u003ch3\u003eThe Wine\u003c\/h3\u003e\n\u003cp\u003eWhole-block co-fermentation of Dijon 115, Pommard, and Wadenswil clones, fermented with indigenous yeasts. Aged 15 months in 35% new French oak. Unfined and unfiltered. Sojeau is the most aromatic and lift-driven single-vineyard Pinot Noir in the Walter Scott lineup. Think northern Burgundy in profile: raspberry, dried rose, iron, black tea, and cool mineral. The Van Duzer winds enforce slow, even ripening and keep acids brisk and bright. The co-fermentation of three clones adds aromatic complexity that no single clone could achieve alone. 2024 was a steady, even-ripening year in the Eola-Amity Hills, producing wines with genuine freshness and focus.\u003c\/p\u003e\n\n\u003ch3\u003eThe People\u003c\/h3\u003e\n\u003cp\u003eWalter Scott was founded in 2008 by Ken Pahlow and Erica Landon in Salem, Oregon. Ken's formative years included a long stint at St. Innocent followed by work alongside Dominique Lafon at Evening Land, a pairing that sharpened his instinct for cool-site Pinot Noir and site fidelity. Walter Scott's single-vineyard program now spans the most distinct volcanic and sedimentary sites in the Eola-Amity Hills, each farmed to express its own character. The relationship with the Peseau family at Sojeau is built on shared values: certified organic farming, patience, and letting place define the wine. Imported by Grand Cru Selections.\u003c\/p\u003e\n\n\u003ch3\u003eFood Pairing\u003c\/h3\u003e\n\u003cp\u003eSojeau's lift and aromatic drive work beautifully with lighter, more aromatic preparations: roast duck breast with cherry pan sauce, grilled salmon with pinot noir reduction, mushroom risotto with truffle oil and parmesan, or a charcuterie board with duck rillettes and cornichons. Pour it cool, around 60 degrees, to keep the florals intact.\u003c\/p\u003e","brand":"Craft","offers":[{"title":"Default Title","offer_id":50146910077151,"sku":null,"price":77.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6170398.jpg?v=1781756433"},{"product_id":"walter-scott-pinot-noir-freedom-high-vineyard-2024","title":"Walter Scott Pinot Noir Freedom Hill Vineyard 2024","description":"\u003ch3\u003eThe Land\u003c\/h3\u003e\n\u003cp\u003eFreedom Hill was established in 1981 by Dan and Helen Dusschee on the southeast slopes of an ancient uplifted seabed in Polk County, Oregon. The Bellpine loam soils — marine sedimentary, well-draining, low in organic matter — produce Pinot Noir of distinctive structure and concentration. Sheltered from the Van Duzer winds by its position on the eastern side of the Eola-Amity Hills, Freedom Hill runs warmer than most of its neighbors, building tannin and depth alongside the AVA's characteristic acidity. Dustin Dusschee, the second generation, now farms organically without irrigation. Walter Scott works two Pinot Noir blocks here, planted to Dijon 76 and 95 clones, vine ages 10 to 30 years.\u003c\/p\u003e\n\n\u003ch3\u003eThe Wine\u003c\/h3\u003e\n\u003cp\u003e100% Pinot Noir from two Freedom Hill blocks. Fermented with indigenous yeasts, 15% whole cluster, with pump-over and gentle pigeage during fermentation. Aged 15 months in 35% new French oak. Unfined and unfiltered. Freedom Hill is the most structured, power-driven expression in the Walter Scott lineup: dark cherry, iron, smoked meat, graphite, and dried herb, with tannins that are present and purposeful. Ken picks on pH rather than sugar here, farming for low yields and fruit with physiological completeness at moderate alcohol. The result is a Pinot Noir built for the cellar. Five to eight years from now it will be a different, better wine.\u003c\/p\u003e\n\n\u003ch3\u003eThe People\u003c\/h3\u003e\n\u003cp\u003eWalter Scott was founded in 2008 by Ken Pahlow and Erica Landon. Ken's earlier career at St. Innocent gave him years of experience with Freedom Hill fruit before he ever put his own name on a bottle; a later formative stint alongside Dominique Lafon at Evening Land deepened his understanding of site-specific Pinot Noir. He has worked with Freedom Hill under the Walter Scott label since 2012. The relationship with the Dusschee family is long and built on shared standards: careful farming, low yields, and a belief that the site will do the talking if you stay out of its way. Imported by Grand Cru Selections.\u003c\/p\u003e\n\n\u003ch3\u003eFood Pairing\u003c\/h3\u003e\n\u003cp\u003eFreedom Hill's structure and weight want substantial, savory food: braised short ribs with root vegetables, roast leg of lamb with rosemary and garlic, venison stew with juniper and thyme, or a hard aged sheep's milk cheese. Thirty minutes of air before pouring, or better yet, three to five more years in the cellar.\u003c\/p\u003e","brand":"Craft","offers":[{"title":"Default Title","offer_id":50146988556511,"sku":null,"price":77.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6170394.jpg?v=1781756407"},{"product_id":"walter-scott-pinot-noir-cuvee-ruth-2024","title":"Walter Scott Pinot Noir Cuvée Ruth 2024","description":"\u003ch3\u003eThe Land\u003c\/h3\u003e\n\u003cp\u003eThe Cuvée Ruth draws from multiple sites across the Eola-Amity Hills, giving it a breadth no single-vineyard wine can match. The Eola-Amity Hills AVA is defined by the Van Duzer corridor, the gap in the Coast Range through which cool Pacific air sweeps east across the hills through the growing season. Soils vary from volcanic basalt-based clay at elevation, which retains water and produces higher-acid, red-fruited wine, to marine sedimentary soils lower on the slope, which drain quickly and yield rounder, more textural Pinot Noir. The Cuvée Ruth is a composite portrait of the AVA rather than a close-up of any single site.\u003c\/p\u003e\n\n\u003ch3\u003eThe Wine\u003c\/h3\u003e\n\u003cp\u003e100% Pinot Noir, assembled from Walter Scott's best barrels across their top Eola-Amity Hills vineyards. Fermented with indigenous yeasts, 5% whole cluster, 100% malolactic fermentation. 30% new French oak, 10 months in barrel, bottled unfined and unfiltered at 13.5% ABV. The 2024 opens with savory pine, mint, and fennel frond; underneath, bright cranberry, currant, and crushed slate. Clean and precise, with the lift and tension that defines the best Eola-Amity Hills Pinot Noir. Drinks well now and should continue to develop for five to seven years.\u003c\/p\u003e\n\n\u003ch3\u003eThe People\u003c\/h3\u003e\n\u003cp\u003eWalter Scott was founded in 2008 by Ken Pahlow and Erica Landon, who built the winery while working other jobs and borrowing cellar space. Ken's time at St. Innocent and alongside Dominique Lafon at Evening Land shaped his approach: pick early, work with what the site gives you, keep handling minimal. Cuvée Ruth is named for Ruth and Irv Kantor, parents of Ken and Erica's partner Sue, in recognition of their belief in the project from the beginning. It is Walter Scott's most complete expression of the Eola-Amity Hills as a whole rather than any individual parcel. Imported by Grand Cru Selections.\u003c\/p\u003e\n\n\u003ch3\u003eFood Pairing\u003c\/h3\u003e\n\u003cp\u003ePinot Noir at this level works across a broad range of food. Roast duck with cherry glaze, grilled salmon with beet and fresh herb salad, mushroom risotto with aged Parmesan, or a simple roast chicken with pan jus. The kind of bottle that makes a weeknight feel like an occasion.\u003c\/p\u003e","brand":"Craft","offers":[{"title":"Default Title","offer_id":50147046752479,"sku":null,"price":48.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6170397.jpg?v=1781756366"},{"product_id":"walter-scott-chardonnay-freedom-hill-vineyard-2024","title":"Walter Scott Chardonnay Freedom Hill Vineyard 2024","description":"\u003ch3\u003eThe Land\u003c\/h3\u003e\u003cp\u003eFreedom Hill is one of Oregon's most storied vineyard addresses, established in 1981 by Dan and Helen Dusschee on the southeast slopes of an ancient uplifted seabed in Polk County. The soils are Bellpine loam, marine sedimentary, well-draining, and low in organic matter — the kind of stress-inducing profile that produces concentrated, structured fruit. Sheltered from the Van Duzer winds by its position on the eastern side of the Eola-Amity Hills, Freedom Hill runs slightly warmer than its neighbors, building concentration and phenolic ripeness alongside the characteristic acidity of the AVA. Dustin Dusschee, the second generation, now farms organically without irrigation. Walter Scott works three separate Chardonnay blocks here, planted to Dijon 76 and 95 clones with vine ages from 10 to 30 years.\u003c\/p\u003e\u003ch3\u003eThe Wine\u003c\/h3\u003e\u003cp\u003e100% Chardonnay from three Freedom Hill blocks, co-fermented with indigenous yeasts. Ken farms for low yields and picks on pH rather than sugar — he's after physiological ripeness with low malic content and controlled potential alcohol. Whole-cluster pressed, briefly settled, then transferred to barrel with the gross lees intact. Ken does not rack off the solids before fermentation; he scoops everything into the puncheons, where the gross lees build early texture and sustain the reductive environment. Aged 12 months in a new 500-liter puncheon, a once-filled puncheon, and neutral puncheons. Minimal bâtonnage, 100% malolactic fermentation. Three additional months in stainless steel before bottling. The reductive winemaking is deliberate: a smoky, flinty thread runs through lemon curd, white nectarine, hazelnuts, and salted almond. Taut and precise, with the structure to develop over five or more years in bottle.\u003c\/p\u003e\u003ch3\u003eThe People\u003c\/h3\u003e\u003cp\u003eWalter Scott was founded in 2008 by Ken Pahlow and Erica Landon. Ken worked at St. Innocent for years before a formative stint with Dominique Lafon at Evening Land deepened his understanding of how Chardonnay is made at its best: low yields, pH-driven picking decisions, reductive handling, and patience. He has worked with Freedom Hill since 2012, having known the vineyard through his years at St. Innocent. The Pahlow-Landon team and the Dusschee family share an understanding of what careful farming and low intervention in the cellar can produce from this site. Imported by Grand Cru Selections.\u003c\/p\u003e\u003ch3\u003eFood Pairing\u003c\/h3\u003e\u003cp\u003eFreedom Hill Chardonnay's weight and mineral precision call for similarly substantial food. Seared scallops with brown butter and capers, roast pork tenderloin with apple and fennel, grilled lobster tail with herb butter, or a creamy pasta with chanterelle mushrooms. A Chardonnay that earns its place at a proper dinner table.\u003c\/p\u003e","brand":"Craft","offers":[{"title":"Default Title","offer_id":50147343433951,"sku":null,"price":79.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6170393_d1197334-5363-4cea-8564-0ab803c2e5fd.jpg?v=1781756334"},{"product_id":"walter-scott-cuvee-anne-chardonnay-2024","title":"Walter Scott Cuvée Anne Chardonnay 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Eola-Amity Hills are not a gentle place to grow Chardonnay, and that is the point. These hills northwest of Salem sit almost directly in line with the Van Duzer Corridor, the gap in the Coast Range that funnels cold ocean wind into the valley on summer afternoons. The wind drops temperatures sharply, slows ripening, and protects acidity. Soils are thin and rocky, a mix of volcanic and marine sedimentary ground. Walter Scott calls this its home ground and draws Cuvée Anne from a group of Eola-Amity Hills vineyards farmed by growers for whom organic farming is the baseline. The 2024 blend comes from Koosah, Sojeau, Witness Tree, and Dubay. Chardonnay from the Eola-Amity Hills grown this way shows tension first and richness second.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWalter Scott Cuvée Anne Chardonnay 2024 is a barrel selection across those sites. In recent vintages the method has been gentle crushing, a bladder press, ambient yeast fermentation in 350- and 500-liter French oak with roughly half of it new, full malolactic, minimal lees stirring, and 12 months in barrel before three or four months in stainless steel. The winery's own notes on the 2024 point to citrus, green apple, white flowers, and crushed stone, with vibrant acidity and a long, focused finish. The 2024 season began with budbreak around April 12; a cool snap at flowering cut fruit set in several blocks, including Koosah's high-elevation vines. Summer stayed in the high 70s to low 80s apart from two 100°F days in July. Harvest opened with Witness Tree Chardonnay on September 10 and closed with Koosah on October 2.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCuvée Anne is named for two women. One is Erica Anne Landon, who founded Walter Scott with Ken Pahlow. The other is her mother, Elizabeth Anne McKinnon, a trout fisherwoman, mushroom forager, and quilter whose savings and loans helped get the winery off the ground when Ken and Erica were funding it with emptied retirement accounts. The winery's own name honors Ken's grandfather Walter, a TWA flight engineer, and his nephew Scott, who died young. Ken worked at St. Innocent, Patricia Green Cellars, and Evening Land Vineyards, where time alongside Dominique Lafon turned his attention to Chardonnay. Walter Scott builds its range on long-term acreage contracts with growers, and Cuvée Anne is the wine that puts those relationships together in one bottle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCook the way Anne might have. Trout amandine, pan-fried in butter with toasted sliced almonds and lemon, is the obvious start; the acidity cuts the butter and the barrel texture meets the nuts. Chanterelles and leeks sautéed and folded into soft polenta with a little Parmesan match the wine's depth. Pork tenderloin with a Dijon cream sauce works because the citrus and mineral line keep the cream in check. A wedge of aged Comté with apple slices finishes the meal. This is the Chardonnay to open when the people at the table are the ones who helped you get where you are.\u003c\/p\u003e\n","brand":"Craft","offers":[{"title":"Default Title","offer_id":50481703518431,"sku":null,"price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P6240480.jpg?v=1782413527"},{"product_id":"walter-scott-pinot-blanc-fir-crest-vineyard-2025","title":"Walter Scott Pinot Blanc Fir Crest Vineyard 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFir Crest Vineyard is best known for Pinot Noir, but some of its oldest vines are white. The site sits at the far southwestern edge of the Yamhill-Carlton AVA in the Coast Range foothills, first planted in 1985. The south- and southeast-facing slope runs from 230 to 400 feet on Goodin and Melbourne series silty clay loam, the ancient marine sediments that define Yamhill-Carlton. Those soils drain fast and keep the vines lean. Tall Coast Douglas firs ring the vineyard, so it feels like a forest clearing. The Coast Range throws a rain shadow over the AVA, which helps fruit ripen fully through the fall. The result is a white wine from Yamhill-Carlton with real texture and mineral cut.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Walter Scott Fir Crest Vineyard Blanc 2025 is a white blend drawn from the vineyard's original own-rooted plantings of Pinot Blanc, Pinot Gris and Auxerrois. The wine is fermented and aged about nine months in 500-liter barrels, with no new oak, then finished for a month in stainless steel before bottling. The large, neutral barrels add weight and a creamy texture without wood flavor, and the stainless finish keeps the fruit taut. Recent vintages have shown yellow and orange citrus, green pear, chamomile and a wet-stone edge, a round, textured middle and a fresh, mouthwatering finish. Production is small, around 325 cases. The 2025 season was warm and steady, with a dry winter, a short bloom that trimmed yields and an early harvest of clean fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWalter Scott is Ken Pahlow and Erica Landon, based in the Eola-Amity Hills. Ken spent 14 years at St. Innocent and worked at Evening Land with Dominique Lafon, and Erica built her career as a sommelier and wine educator. They put their savings into the business at the end of the 2000s and now make wine in leased space at Bethel Heights. The name honors Ken's grandfather Walter, a TWA flight engineer, and his nephew Scott. They are best known for Chardonnay and Pinot Noir, and Fir Crest applies the same barrel work to less famous grapes. Robert and Karin Moshier have owned and managed Fir Crest since 2020, and the vineyard has been farmed sustainably since it was planted.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis white has the body for a real meal. Pan-sear scallops in brown butter with a squeeze of lemon and let the acid cut the richness. Dungeness crab cakes with a lemony aioli work with the citrus and the wine's salty edge. A roast chicken with fennel and shallots underneath picks up the pear and chamomile. Or make a tarte flambée with crème fraîche, onions and bacon, Alsace style, since these are Alsace grapes. This is the bottle for the nights when Chardonnay feels too obvious and you want something a little off the beaten path.\u003c\/p\u003e","brand":"Craft","offers":[{"title":"Default Title","offer_id":51422091215071,"sku":null,"price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9180353.jpg?v=1789770359"},{"product_id":"walter-scott-pinot-noir-la-combe-verte-2025","title":"Walter Scott Pinot Noir La Combe Verte 2025","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLa Combe Verte means \"the green valley,\" and it is Walter Scott's Willamette Valley Pinot Noir, the blend a Burgundian domaine would call its village wine. The fruit comes mostly from the Eola-Amity Hills, where Ken Pahlow and Erica Landon have built their reputation. In the 2024 release that meant Distraction, Sojeau, Temperance Hill and Witness Tree, plus Freedom Hill in the Coast Range foothills. The Eola-Amity sites sit on volcanic basalt clay, which runs cooler, holds water and pushes the wine toward red fruit and firm acid. Freedom Hill adds marine sedimentary soil, which drains fast and brings darker fruit and a silkier texture. The Van Duzer winds that pour through the hills every afternoon keep acidity high even in warm years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Walter Scott La Combe Verte Pinot Noir 2025 follows the house method. Fruit is destemmed, fermented with ambient yeast in small lots, and mostly pumped over, with gentle punch-downs. The wine then spends about 10 months in French oak barrels, a portion of them new, before bottling. The team picks earlier than many neighbors for lower pH, which gives the wines a tight, polished frame that takes oak well. Earlier vintages have shown red raspberry, black cherry, hibiscus and violet, a touch of sandalwood and forest floor, medium body, fine-grained tannin and a bright, juicy finish. The 2025 season was warm and steady with few heat spikes, a dry winter, a short bloom that naturally reduced yields and an early harvest of clean, concentrated fruit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWalter Scott is Ken Pahlow and Erica Landon. Ken spent 14 years at St. Innocent and worked at Evening Land alongside Dominique Lafon; Erica came up as a sommelier and wine educator. They put their savings into the business at the end of the 2000s, made the first vintages at Patricia Green, and now work out of leased space at Bethel Heights in the Eola-Amity Hills. The name honors Ken's grandfather Walter, a TWA flight engineer, and his nephew Scott. They work with mostly organically farmed, dry-farmed vineyards, and their stated goal is to let each site show through. La Combe Verte gets the same care as their single-vineyard bottlings, and that is why it has become one of the most reliable Oregon Pinot Noirs at its price.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePinot Noir from the Eola-Amity Hills wants food with some earth and fat. Pan-roast a pork tenderloin and finish it with a sauce of dried cherries, shallots and a splash of the wine. Wild mushroom risotto with thyme and parmesan picks up the forest-floor side. Grilled king salmon with a crisp skin and a squeeze of lemon lets the acidity cut the oil. Or roast duck legs over lentils with a bit of bacon. La Combe Verte is the Pinot you keep a few of on hand, for the Friday dinner that turns into a longer night.\u003c\/p\u003e","brand":"Craft","offers":[{"title":"Default Title","offer_id":51422091575519,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/P9180354.jpg?v=1789770360"},{"product_id":"walter-scott-aligote-x-novo-vineyard-2024","title":"Walter Scott Aligote X Novo Vineyard 2024","description":"\u003cp\u003e\u003cstrong\u003eThe Land\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Eola-Amity Hills sit farther south than the Dundee Hills, which should make them warmer. They are not. A breach in the Coast Range called the Van Duzer Corridor funnels cold Pacific air into these hills every afternoon, and nights run roughly 10 degrees cooler than the northern Willamette Valley. X Novo sits in Spring Valley along the Holmes Gap at 525 feet, square in the path of that wind, on extremely rocky Gelderman clay over basalt. Wind thickens skins and slows sugar while acid holds. Rocky clay restricts vigor and drains hard. Craig Williams, long the winemaker at Joseph Phelps, bought this land in 2010 to plant white grapes, and the 3.5-acre core block carries over 15 Pinot Noir and 20 Chardonnay selections. The site is farmed organically.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Wine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAligoté from Oregon barely exists. In Burgundy the grape is the understudy, taken seriously in one place, Bouzeron, where it makes a lean, saline white that most of France still mixes into kir. On a cold, windy, rocky site like X Novo it behaves far more like Bouzeron than like anything Chardonnay does here. The 2024 season was hard here: an April frost and a cold snap during flowering cut yields, disease pressure ran high, and ripening came slowly to a later harvest. Ken Pahlow's whites finished the year at pH 3.1 to 3.18, and he bottled early to hold onto freshness. The result is lime and lemon rind, white peach, wildflowers and wet stone, then green pear skin, salty earth, a chalky texture and a round mineral finish rather than a sharp one. This is Willamette Valley white wine with no interest in richness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eKen Pahlow and Erica Landon started Walter Scott in 2008 with 20,000 dollars out of their retirement savings. The name honors his grandfather Walter, a Trans World Airlines flight engineer, and his nephew Scott, who died young. Pahlow worked harvests at St. Innocent under Mark Vlossak, then ran Northwest sales for Evening Land, where Dominique Lafon mentored him through 2010 and 2011, and took a 2009 harvest at Patricia Green. Landon was a sommelier running wine programs in Oregon's best restaurants; the two met in 2002 when Ken was selling her wine. They built a winery next to Justice Vineyard for the 2014 harvest. Their Chardonnays ferment with ambient yeast in French oak with minimal batonnage and finish in stainless steel, a program built around tension rather than weight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood Pairing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAligoté was built for shellfish. Start with cold oysters and nothing but lemon, where the salinity in the wine meets the salinity in the shell. Pan-fried trout with brown butter and capers is the classic move, acidity cutting the butter clean. Warm gougeres from the oven, or fresh chevre on grilled bread with olive oil and cracked pepper, both work on the chalky texture. For a real meal, chicken paillard pounded thin, grilled fast, finished with lemon and parsley. This is the bottle to open while you are still cooking, and the one that disappears before anyone sits down.\u003c\/p\u003e","brand":"Craft","offers":[{"title":"Default Title","offer_id":67801301385439,"sku":null,"price":42.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0439\/7436\/1248\/files\/PA010448.jpg?v=1790911200"}],"url":"https:\/\/danverwinemerchant.com\/collections\/walter-scott.oembed","provider":"Denver Wine Merchant","version":"1.0","type":"link"}