Michael Lundeen is one of the trailblazers in this exciting, unfolding new era of world-class Oregon traditional method sparkling wines. “Serendipity and the frighteningly cold, late vintage of 2011 gave me the push I needed to commit to giving production of Traditional Method sparkling a go” he explains. “Since that inaugural 2011 Blanc de Noirs I have now tiraged more than 50 cuvées and disgorged more than 35, all by hand since 2018 (that’s 40,000 bottles). For the last 10 vintages there has been no herbicide and only organic practices… for soil health and disease management.”

He uses a careful program of reserve wines in his non-vintage blends, following the classic practices of French Champagne. I asked him to comment on a couple of issues raised in my previous posts, and also on one that I had not referenced – how expensive these wines are.

PG: These are very expensive wines, and therefore up against top quality competition, including true Champagne and some of the best from California. What feedback do you get from your tasting room visitors?

ML: “In a recent essay you delve into the notion [responding to Eric Asimov] that wine should become more ‘inviting’. I do agree that the zeitgeist around fine wine is evolving to something far more fun and unaffected than the elitism that seemed to resonate marketing wine to Boomers. Sparkling wine seems well-suited to that [new approach] as tastings with the public invariably are buoyant affairs; fun not only for them but for me! We’re not selling White Claw. These are artisanally-crafted products made in very small batches. Real wines made by real people. Usually with our livelihoods hanging in the balance.”

PG: Is high cost a limiting factor to overall success?

ML: “The topic of pricing actually becomes useful for explaining why and where these wines fit in the market. I agree that almost all Traditional Method bottles of wine from anywhere are expensive. I don’t see pricing as a ‘limiting factor to overall success’ but that may be related to how I define success. We’re doing the good work of farming responsibly, educating consumers, and showing potential through the wines themselves. We’re selling more every year. I am able to make a living creating something beautiful and compelling. Together with my colleagues, Method Oregon is rapidly gaining recognition for what we do here on a very broad stage. I feel a lot of success already in those things.

When we are hosting guests who are new to traditional method in general and may raise their eyebrows when they see some of the pricing, we go to some length to describe how long, involved, and in our case truly hand-crafted the process is. The guest will be loving the wine in their glass, but when they wrap their minds around the ideas that I’ve planted some of the vines myself decades ago, that I farm and make the wine myself, and that we handle each bottle many times over a period as long as 5-10 years before releasing to market, without exception they understand. They may or may not be ready to buy a $95 Blanc de Blancs, but they have zero argument about the justification of price. They have learned and come to appreciate something about us and this place.”

PG: And for you this appreciation ties directly into your own goals and sense of purpose.

ML: “Speaking at the LIVE (Sustainability Certification) Annual Meeting in Newberg back in 2024, Asimov illuminated something quite important about fine wine that in the end was considered opportunity and an obligation to act. He posited that wine is possibly the most important food/beverage product as a conduit for communicating about farming practices, soil health, ecological responsibility and farmers as an important demographic. We are working to build brands that care about these issues and rise to the obligation to commit to them financially and with our life energy. Thank goodness younger generations seem to care about authenticity and craft. Long ago I did some soul searching and illuminated for myself the important differences between ‘proudly hand-crafting an artisanal product which tells a story of a place’ and ‘making a luxury good.’ Otherwise, they are both expensive.”

PG: Thank you Michael! Lots to think about while I enjoy another glass of your excellent wine.

Lundeen NV Brut, Willamette Valley

   Though non-vintage it’s all estate fruit and includes 5% reserve Chardonnay from 2019. A fine bead, a pleasing hint of toast and well-ripened orchard fruits are in play. The mid-palate is concentrated and firm, with suppressed power. The length is impressive, and the complexity surpasses the majority of entry-level Brut bottles. Well done! 450 cases; 12.7%; $45 (Willamette Valley)    

93/100

Lundeen NV Brut Reserve, Willamette Valley

   Half 2018, half 2019, half Chardonnay and half Pinot Noir, barrel fermented and given four years en tirage before being disgorged in December of 2023. Michael Lundeen fermented the base wines in barrel and includes reserves dating back to 2012. Flavors are big and bold, almost chunky for a sparkling wine, but I mean that to say it’s powerful and mouth-filling, loaded with a mix of apples and a hint of pumpkin spice. As is true of the best sparklers this can drink well (if properly capped) for up to a week and sometimes longer after the cork is pulled. Aromatic, toasty and flat out delicious, it’s even better on the third day. 82 cases; 12.8%; $70 (Willamette Valley)    

95/100

Lundeen 2021 Blanc de Blancs Extra Brut, Willamette Valley

   Loaded with flavor, this runs the gamut from crisp citrus to ripe orchard fruits and touches on tropical pineapple. All Robinson vineyard Chardonnay, this has instant appeal and the structure and length to age gracefully over the long haul. There’s a touch of salinity as it trails out, a nice complement to the sassy acids. Vintage-dated and limited to a single barrel, but let’s hope for more like it in the years to come. 25 cases; 12.3%; $70 (Willamette Valley)   

96/100

Lundeen 2021 Brut Rosé, Willamette Valley

   This bright, almost hyper-realistic copper colored all-Pinot Noir rosé packs a rich mix of citrus, orchard fruits and baking spices into a compact core. Fruit flavors touch on strawberry and lemon rind, dive down deep and continue dancing on through the long finish. Highlights of cinnamon and allspice enliven the tart fruit, with an earthy note as it trails out. 80 cases; 12.5%; $60 (Willamette Valley)   

93/100

Lundeen 2015 Blanc de Blancs Extra Brut Late Disgorged, Willamette Valley

   Bunker Hill Vineyard, eight years on the lees and explosive with richness, toast, ripe fruits and intense flavor. The base wine was barrel fermented and that toasty character carries through in a long, lush, palate soaking bubbly that absolutely rocks. This is Oregon bubbly on steroids, with flavors like Marvel heroes have super powers. I’m out of superlatives. 25 cases; 12.3%; $95 (Willamette Valley)   

97/100

Clive Pursehouse is Decanter's US Editor. Based in Seattle, Washington, Pursehouse has developed a deep appreciation for the wines of the Pacific Northwest over the course of 20 years, and will continue to write about the wines and producers of Oregon and Washington State in addition to his overarching role.

2022 La Colina Vineyard Pinot Noir, Dundee Hills

   (Drinking Window: 2024 - 2032) A Pinot Noir that flashes great structure and brilliant red berry fruits. Tart cranberries and chopped mint leaves mingle with a dash of sweet raspberry and a note of dried savoury spice. The La Colina site sits in the Dundee Hills, a dry-farmed vineyard planted in 1999. The palate shows piquant blood orange notes, dried sage leaves and a dollop of black tea leaves that linger long on the finish framed by a dusting of light spice. -Clive Pursehouse, Seattle, Washington, 28 Aug 2024   

94 Points

2022 Articulate Chardonnay, Willamette Valley

   (Drinking Window: 2024 - 2032) Fresh and zesty aromatics from the Articulate bottling from Lundeen aimed to tell the story of the vintage. Chardonnay saw tough sledding early in the 22 growing season but has rebounded dramatically, creating wines of elegance and verve. Lemon pith and crushed slate aromatics mingle with notes of dried white flowers. The palate shows bright notes of lemon verbena, sweet touches of lemon curd and a mineral petrichor tone. -Clive Pursehouse, Seattle, Washington, 28 Aug 2024    

92 Points

2022 Articulate Pinot Noir, Willamette Valley

   (Drinking Window: 2024 - 2032) Dark and deep aromatics leap forth from this broader Articulate Willamette Valley bottling. Notes of turned earth, black liquorice and deep black cherry hint at this wine's generosity. The palate shows a throughline of earthen minerality, cutting through dark fig jam, fleshy ripe blackberries and a savoury black tea structure—an effusive wine. -Clive Pursehouse, Seattle, Washington, 28 Aug 2024   

93 Points

2022 Sylvia's Vineyard Pinot Noir, Eola-Amity Hills

   Drinking Window: 2024 - 2032 A bright and fresh Pinot Noir with plenty of savoury character. Sylvia's Vineyard sits on the northeastern corner of the Eola Hills AVA on a lower bench of volcanic soils. Piquant dry spices and green strawberries leap out from the glass with notes of roughly chopped mint and dried thyme. The palate is one of sheer elegance: a squeeze of blood orange combined with notes of tart cranberries and savoury Rooibos tea leaves. It offers a crisp white pepper dash at the finish. -Clive Pursehouse, Seattle, Washington, 28 Aug 2024   

93 Points

2012 Bunker Hill Vineyard Blanc de Blancs, 10-Year, Late Disgorged, Willamette Valley

   (Drinking Window: 2024 - 2040) If you have questions about how serious Michael Lundeen is when it comes to his sparkling program, the label will make it all very clear. An Extra Brut Blanc de Blancs that is 12 years old and spent 10 years en tirage. This late disgorged bottling comes from the Bunker Hill Vineyard in the South Salem Hills. It's a dazzling wine with candied lemon peel aromatics that meld with notes of almond cream, toasted brioche, honeysuckle and bruised apples. The palate shows creamy notes of lemon curd, crushed chalk minerality, a throughline of the bright and glitzy mouthfeel, lemon verbena, a savoury celeriac note, and delicious smoky grilled lemon peel. Only 100 bottles were made. It's an honour to have tasted this wine. -Clive Pursehouse, Seattle, Washington, 26 Aug 2024   

96 Points

2015 Blanc de Blancs, 8-Year, Late Disgorged, Willamette Valley

   (Drinking Window: 2024 - 2040) The 2015 Blanc de Blanc late disgorged is a sparkling wine of precision and elegance from the Lingua Franca Bunker Hill estate vineyard in the South Salem Hills. It's spent eight years en tirage. Michael Lundeen focuses on balance in this bottling, using fine minerality and acidity to brace the richness of ripe stone fruits. Aromatics of fresh-cut ginger root, petrichor and honeyed apricot flesh are brightened by elements of seaspray and crushed chalk minerality. The palate is a story of freshness. RA filigreed minerality and a smoky grilled lemon peel with a lingering finish of rich, juicy Meyer lemon pulp lift ripe pomme fruits. The wine's mousse is fine and persistent. It's a beauty. -Clive Pursehouse, Seattle, Washington, 26 Aug 2024    

95 Points

NV Brut Reserve, Willamette Valley

   (Drinking Window: 2024 - 2037) Though he makes still wines Michael Lundeen's reputation in the Willamette Valley is as a sparkling guy. This Brut Reserve comes from two sites: the La Cantera Vineyard in the Chehalem Mountains, planted in the 1980s and the Robinson Vineyard, established in 2000. This wine is rich and complex, with base wines comprised of reserve Chardonnay from 2012. No corners are cut on this top cuvée, and it shows. Richly honeyed aromas of apricot, toasted hazelnuts and rich almond cream. The palate is intensely flavoured, with rich poached pear, tart lemon curd and a beautiful mineral undertone, all coming together brilliantly. -Clive Pursehouse, Seattle, Washington, 26 Aug 2024    

93 Points

Jeremy joined the Editorial team for International Wine Report in 2020 with a focus on Washington, Oregon and Santa Barbara wines, with an additional interest in Italian and German wines. He recently received his WSET3 with Distinction from the WSET Wine and Spirits Education Trust and will be participating in the Italian Wine Scholar program soon. As a serial entrepreneur starting and sold dozens of businesses, Jeremy was awarded the title of Entrepreneur of the Year in Arizona in 2016. He has a great perspective on wine, having visited practically every major wine region in the world in just a few years. Jeremy has visited Italy multiple times, where he developed his love and passion for all-things Italian wines. Jeremy will be sharing inside details of what makes a winery and winemaker special, while providing valuable and insightful information to consumers to help guide their wine-buying decisions.

2018 Brut Rosé

   The wonderful 2018 Brut Rosé from Lundeen comes from 100% Pinot Noir fruit, where 90% of the fruit was slowly pressed off the skins while 10% was fermented on the skins for 7 days to blend with the base wine. A stunning light red color that reminds me of a Taval Rosé, this wine was also all hand disgorged. Essence of fresh raspberries, toasted biscuits, yellow apple, and white peach flavors and aromas combine gracefully in the glass. A lovely stone fruit an brioche note finish the wine. 50 cases made.    

94

NV Lundeen ‘Brut Reserve’ Sparkling Wine

   The Lundeen Brut Reserve Sparkling Wine are all hand disgorged and boasts an aggressive mousse that dissipates after a few minutes in the glass. Wonderful aromas of sliced lemon, lime zest, green apple, biscuits, and marzipan pop on the nose. It finishes clean and crisp. 80 cases produced.    

92

2021 Articulate Chardonnay

   The 2021 Articulate Chardonnay from Lundeen sat in neutral French oak puncheons for 10 months and then left on the lees for six more months in tank prior to bottling. Simple but delicious, it sports notes of honey-coated pears, fresh apples, sea breeze, and a bit of tropical fruit tones to finish things off. Only 50 cases made.   

90

2021 Articulate Pinot Noir

   The 2021 Articulate Pinot Noir from Lundeen was aged in a combination of 10% new French oak and stainless steel for 16 months prior to bottling. Sporting a medium garnet-ruby core with a light silver rim in the glass, it commences with aromas of forest breeze, crushed mountain blueberries, Meyer lemon zest, turned earth, and toasted clove. Smooth with integrated tannins and a broad mouthfeel, it finishes with a lovely candied cherry note on the mid-palate. 220 cases were made.    

92

2021 Lundeen ‘Sylvia's’ Pinot Noir

   Aged in all French oak barrels for 12 months prior to bottling, the 2021 Sylvia’s Vineyard Pinot Noir from Lundeen presents a gorgeous light to medium ruby core with a silvery rim. A lovely expressive nose of freshly crushed strawberries, mountain raspberries, forest herbs, wet earth, and dried rose petals gives way to notes of red plums and crushed autumn leaves on the finish with a touch of meatiness that sits on the back palate. Just 50 cases were produced.    

93

2021 Lundeen ‘La Cantera Vineyard’ Pinot Noir

   A medium ruby-garnet core with a lighter pink rim in the glass, the 2021 La Cantera Vineyard Pinot Noir from Lundeen rested for 12 months in neutral French oak barrels before bottling. Blue fruited with loads of spice and forest herbs, it’s lush and silky smooth and races to the finish with its mouthwatering acidity. Only 50 cases were made.   

93

Dr. Owen Bargreen is the founder/executive editor of OwenBargreen.com, formerly Washington Wine Blog. He is a clinical psychologist and has his private practice in the Seattle area. Dr. Bargreen is a Level 2 Sommelier from the Court of Master Sommeliers and a former editor at world-recognized wine publications Vinous and Decanter.

NV Lundeen ‘Willamette Valley Brut’ Sparkling Wine

   The NV Lundeen ‘Willamette Valley Brut’ Sparkling Wine is a blend of 60% Pinot Noir with 30% Chardonnay and the remainder Pinot Gris. This is elegant bubbles with lemon rind and stony mineral tones on the palate alongside Gravenstein apple notes. Enjoy now and over the next few years. Drink 2024-2030   

91

NV Lundeen ‘Brut Reserve’ Sparkling Wine

   The ‘Brut Reserve’ comes from the Robinson and La Cantera Vineyards, as this has a Pinot Noir and Chardonnay base from the 2018 and 2019 vintages. This offers good richness and refinement with Challah bread and wild mushroom notes alongside bright citrus and melon fruits. Very well-made, and slightly more complex at a warmer temperature, this is a resounding success that captures the art of blending. Enjoy now and over the next eight plus years. Drink 2024-2032   

93

2021 Articulate Chardonnay

   The 2021 Articulate Chardonnay was sourced from the Robinson Vineyard which is an 8 acre site set on Saum soils. This is nice and fresh with salty soils that mingle well with bright pear and starfruit flavors. Nicely textured, enjoy over the next six years. Drink 2024-2030   

90

2021 Articulate Pinot Noir

   The 2021 Articulate Pinot Noir comes from a range of sites throughout the Willamette Valley. Stored in 10% new French oak before bottling. Tart red fruits combine with baking spices and orange peel flavors on the palate. Round and smooth on the mouth, this is a great, already nicely evolved effort. Drink 2024-2030   

91

2021 Lundeen ‘La Colina Vineyard’ Pinot Noir

   The really good 2021 Lundeen ‘La Colina Vineyard’ Pinot Noir comes from this Dundee Hills site that was first planted in 1999. This is wonderfully stony with layers of pretty red fruits that combine with kumquat rind flavors on the palate. Soft and refined, enjoy now and over the next eight plus years. Drink 2024-2032   

92

2021 Lundeen ‘La Cantera Vineyard’ Pinot Noir

   The 2021 ‘La Cantera Vineyard’ comes from this site in the Chehalem Mountains AVA. This site sits atop Rex Hill winery and is set on loess soils. The palate is smooth and elegant with a seamless texture and beautiful verve. A generous core of red fruits greet you as this finishes long with salty soils. Drink 2024-2034   

93

Mark your calendars and join us at Anne Amie for Bubbles Fest 2024 on February 17th!

The 9th Annual Bubbles Fest returns February 17th & 18th, celebrating Oregon sparkling wines! Admission includes wine tasting, food, music, and lots of fun!

We will be pouring on Satuday only with 13 other incredible producers and Food from NW Fresh Seafood Oysters, Trellis Wine Bar & Kitchen, Fry Hard French Fries, Autumn Made Cookies, Miss Hannah’s Gourmet Popcorn and DJ Jimbo spinning cool vinyl vibes.

Other wineries featured on Saturday include: Anne Amie Vineyards, Alloro Vineyard, Adelsheim Vineyard, Corollary Wines, Division Winemaking Company, Domaine Divio, Furioso Vineyards, Johan Vineyards, Landmass Wines, Maison Jussiaume, ROCO Winery, Six Peaks Winery, Sokol Blosser, and Stag Hollow Wines.

This February, join us in embarking on the Best Oregon Bubbles Trail and immerse yourself in the exquisite world of Traditional Method Sparkling Wines. Experience unique offerings from some of Oregon's finest producers.

For the month of February Only. We will be pouring a special flight starting with Willamette Valley Brut, then the unique 2019 Patricia, a dry sparkling wine crafted entirely from Muscat Blanc à Petit Grains. Folled by the vibrant 2018 Brut Rosé and concluding with the opulent Brut Reserve. Each flight will be paired with spiced nuts.

Other wineries on the trail include: Adelsheim, Argyle, Elk Cove, Domaine Divio, Gran Moraine, Lundeen Wines, Lytle-Barnett, ROCO Winery, Sokol Blosser, Soter Vineyards & Trisaetum.

This new disgorging has a depth of flavor and complexity that sets it apart (even from last years!) With only 50 cases produced, this limited-edition gem will be a rare find.

Méthode Champenoise, also known as the traditional method, originated in the Champagne region of France. It is a sparkling wine production method whereby wine undergoes a second fermentation process in the bottle to produce carbon dioxide—the engine behind the soft, bubbly mouthfeel in sparkling wine and Champagne.

1.

IT STARTS WITH A BASE WINE

   The Classic method is a complex, multi-stage process which not only gives sparkling wine its bubbles but its flavor too. It begins with the cuveé, otherwise known as the base wine. Usually blends of Chardonnay and Pinot Noir or cuvées made purely of a single one of these varieties.

2.

TIME FOR THE TIRAGE

   The sparkling journey really begins with the addition of the liqueur de tirage, a mixture of sugar and yeast. The blend is bottled and fermentation follows producing alcohol and carbon dioxide. This is the stage that sets sparkling wines made with yeast apart from those that are simply carbonated.

3.

AGING ON LEES

   Long periods (often years) of lees aging is fundamental to the character of traditional method sparkling wine. Lees is the name given to the dead yeast cells that remain in the wine during aging after the fermentation is complete. This aging process gives the wine its added richness, complexity and its distinctive yeasty character.

4.

RIDDLING

    During aging, bottles are positioned facing downwards and regularly rotated (around 90 degrees) in order to gradually move all of the dead yeast to the neck of the bottle. This is often done by machines (gyropalettes), but it used to be done entirely by hand. As you can imagine, glass wasn’t nearly as sound in the old days, and riddlers had to regularly contend with exploding bottles.

5.

DISGORGING

   Once the excess yeast has imparted its flavors and needs to be removed, the neck of the bottle is usually dipped in a bath of liquid nitrogen, making a yeast ice plug in the neck of the bottle. When the cap of the bottle is subsequently popped off, the ice shoots out like a cork leaving behind clear sparkling wine.

6.

DOSAGE, CORK & CAGE

    It’s almost done. The freezing and ejection of the dead yeast leaves a less than full bottle; this is made up for with dosage, the adding of a last few drops of wine and sugar. The dosage not only fills up the remaining empty space of the bottle, but also finalizes the flavor and style of the finished wine.

1.

IT STARTS WITH A BASE WINE

   The Classic method is a complex, multi-stage process which not only gives sparkling wine its bubbles but its flavor too. It begins with the cuveé, otherwise known as the base wine. Usually blends of Chardonnay and Pinot Noir or cuvées made purely of a single one of these varieties.

2.

TIME FOR THE TIRAGE

   The sparkling journey really begins with the addition of the liqueur de tirage, a mixture of sugar and yeast. The blend is bottled and fermentation follows producing alcohol and carbon dioxide. This is the stage that sets sparkling wines made with yeast apart from those that are simply carbonated.

3.

AGING ON LEES

   Long periods (often years) of lees aging is fundamental to the character of traditional method sparkling wine. Lees is the name given to the dead yeast cells that remain in the wine during aging after the fermentation is complete. This aging process gives the wine its added richness, complexity and its distinctive yeasty character.

4.

RIDDLING

    During aging, bottles are positioned facing downwards and regularly rotated (around 90 degrees) in order to gradually move all of the dead yeast to the neck of the bottle. This is often done by machines (gyropalettes), but it used to be done entirely by hand. As you can imagine, glass wasn’t nearly as sound in the old days, and riddlers had to regularly contend with exploding bottles.

5.

DISGORGING

   Once the excess yeast has imparted its flavors and needs to be removed, the neck of the bottle is usually dipped in a bath of liquid nitrogen, making a yeast ice plug in the neck of the bottle. When the cap of the bottle is subsequently popped off, the ice shoots out like a cork leaving behind clear sparkling wine.

6.

DOSAGE, CORK & CAGE

    It’s almost done. The freezing and ejection of the dead yeast leaves a less than full bottle; this is made up for with dosage, the adding of a last few drops of wine and sugar. The dosage not only fills up the remaining empty space of the bottle, but also finalizes the flavor and style of the finished wine.

Antonio (first picture) is our year-round vineyard steward. He helps ensure that our vineyards are meeting organic and dry farming standards. With proper use of organic sprays, trellising, canopy management, chicken poo, and controlled fruit zones- this vineyard delivers. Incredibly consistent clusters, evenly ripened, no sunburn, and delicious flavors- it’s going to be a great wine!

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Crafted with a masterful combination of Pinot Noir, Chardonnay, Pinot Gris, Riesling, Muscat, and Gewurztraminer, Desirée offers a delightful symphony of flavors and effervescence that will leave you longing for more, especially on those hot afternoons.

This wine began with a base wine predominantly of Pinot Noir, picked early for Méthode Champenoise and then gained complexity and expression with the blending of Chardonnay and aromatic white grapes grown at the family farm where Michael and Desirée live. Composed of 70% Pinot Noir, 12% Chardonnay, 9% Riesling, 6% Gewürztraminer, 3% Muscat. It was whole cluster pressed, followed by a cool fermentation in tank and barrel. No malolactic fermentation on the finished wine.

Our debut bottling will greet you with friendly, old-world energy and charm. Classic notes of deep cherry and chocolate flavors and warm spice open for the roasted bell pepper flavors that roll through the finish. Fall is upon us, and the perfect Cabnernet Franc season. For a limited time we'll have it available in our newly remodeled tasting space, so schedule your visit today! We produced just thirty cases so make sure to snag yours today!

"As a vine and a wine, Cabernet Franc is more precocious than Cabernet Sauvignon – but then most varieties are. Cabernet Franc buds and ripens at least a week before Cabernet Sauvignon, which makes it particularly useful in Bordeaux’s cooler vintages when the more famous Cabernet may not reach full ripeness at all. In fact, underripe Cabernet Sauvignon can smell remarkably like fully ripe Cabernet Franc, both of them exhibiting a certain leafy, currant bush aroma. But fully ripe Cabernet Franc has a lovely lightness of touch, lighter and softer than Cabernet Sauvignon so that the wines can mature several years ahead of Cabernet Sauvignon grown in the same vineyard." -Jancis Robinson Read the full article HERE

2022 has been a year of big plans and exciting change at Lundeen Wines. Many of you joined us for our weekend-long launch party; the kick-off celebration of things to come. Our newly revamped wine club debuted for the first time and offers something for everyone.

Lovers of Willamette Valley will find a bit of everything in The Portfolio Club from across Lundeen's cellar. This club is a great way to experience Michael's winemaking across a spectrum of terroir, variety and technique. There is an option for members to sign up for a Pinot Noir-only version of the Portfolio Club and explore the Valley's flagship varietal in deeper context.

"After a recent visit and tasting, I am convinced: Michael Lundeen is the most underrated winemaker in Oregon."

In 2011, Michael launched his méthode champenoise sparkling wine program. Far ahead of the curve as a small-producer in Oregon, he quickly built a reputation for his skillful hand crafting sparkling wine in the time-honored Champagne tradition. The Expedition Club, open to only 100 members in total, will enjoy some of Michael's most limited-production, hand-disgorged releases.

"Lundeen's sparkling wines—they are transcendent. I mean that in two ways: firstly they are utterly magnificent. Secondly, they are so sublime that they transcend the conversation of what they are not (Champagne)." -Marcus Looze, Avalon Wine