Named after Charles Coury, one of Oregon’s first wine pioneers, who smuggled the clone into the US in the early 1960’s. While similar to the Pommard clone, the Coury Clone offers a distinctive bouquet full of earth and dark fruits along with coffee, huge aromas of coco, toasted nuts, and ripe plum with hints of earth like moss and forest floor. The wine will get deeper with age and more complex over the next few years.  The palate is well balanced with marionberry, black currant, cloves, cigar box and a hint of caramel at the finish. Pair with briquette, duck confit, elk steak with coffee rub and black current wine reduction, or dark chocolate coffee cupcakes with mocha frosting. With age this wine will develop more depth and layers, decant before enjoying  and should cellar through 2026 easily.