Published October 29, 2026
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When we began creating the Trillium White Wine Blend, our goal was clear: an aromatic white that’s delicious by the glass, whether at home or at one of the Oregon restaurants that pour our wines.
The Blending Process
This wine is made from Pinot blanc, Pinot gris and Chardonnay, fermented and aged in a mix of stainless steel tanks and oak barrels.
First, we tasted each candidate wine and noted its unique characteristics. Then we made a few broad blends to choose a direction. One might be 40% wine A and another 40% wine B. A third might feature 60% oak-aged wine, while a fourth comes mostly from stainless steel. If we were on the right track, one blend would stand out and we start fine-tuning. Near the end, changing one component by just a few percentage points started to make a big difference to the wine’s aroma or finish.
The Final Result
We measured every component of each test blend rigorously and tasted the wines blind, so our preconceptions didn’t steer us toward the blend we expect to win.
Trillium, a White Wine Blend from Winter’s Hill Estate
TASTING NOTES
Body: Fragrant and rich on the nose, with aromas of jasmine and nectarine. Juicy and fresh, citrus and spice blend on the palate. Lemon bar fades to gentle tannins on the finish.
Sweetness: Dry and crisp, with no residual sugar.
Food Pairing: Try the Trillium white blend with grilled eggplant or crab cakes. The structure and spice notes of this wine make it versatile enough to pair with a wide range of foods.
We can’t reveal the exact recipe for our first release of Trillium, but once you taste it, we think you’ll love it as much as we do!
