The actual product may vary from the images shown on the website.
White dry
A fresh Chardonnay with bright acidity and a hint of lemon curd and briny ocean air. After fermenting and spending twelve months in French oak barrels, followed by an additonal six months in stainless tanks, this wine was bottled unfiltered and lightly fined, creating a balanced palate of textured minerality framed with citrus fruit and a long, creamy finish.
Serve at 10-12 °C with sea food, white fish, white meet.
This terrific wine opens with rich flavors that run the gamut from butter to citrus, apple and papaya. It's long, creamy and salty, with precise and wonderfully complex flavors. Fermented in oak with native yeast, it was then aged another year in oak and a further six months in tank.
Angela Vineyards (more commonly known as Angela Estate) is a boutique winery located in Oregon’s Willamette Valley, within the renowned Yamhill-Carlton AVA. The idea to establish a vineyard here and produce expressive Pinot Noir wines was born more than fifteen years ago during a conversation between friends Antony Beck and the well-known Oregon winemaker Ken Wright.
Antony Beck, whose family has deep roots in the South African wine industry as the founders of Graham Beck, discovered an exceptional terroir in Oregon ideally suited to high-quality Pinot Noir. The estate was named Angela in honor of his wife, with the vision of creating a warm and welcoming place where wine and hospitality would form the heart of the experience and reflect the character of the region.
Angela Estate focuses on estate-grown Pinot Noir, cultivated and vinified exclusively from its own vineyards in the Yamhill-Carlton area. This zone is known for its ancient sedimentary soils and south-facing slopes, which promote slow ripening and aromatic intensity.
The first Angela wines were released a few years after the vineyards were planted in 2006–2007, when approximately 34 acres were established. Initially, winemaking was overseen by Ken Wright, and later by his associate Alban Debeaulieu, who brought Burgundian expertise and refinement to the estate’s winemaking philosophy.
Angela wines are typically produced using native yeast fermentation and aged in oak barrels, with a style that highlights the purity of the fruit, the character of the vineyard, and the expression of terroir. Today, the winery is regarded as one of the most compelling and promising projects in the Willamette Valley wine scene.
