Walter Scott Wines

“It is the details that make the difference between magic and mediocrity.” – Remington Norman, The Great Domaines of Burgundy

It might sound like hyperbole, but we truly believe that Walter Scott Wines is crafting some of the most exciting, precise, and emotionally resonant wines in Oregon today. And when it comes to Chardonnay? These are, hands down, some of the best white wines being made in America. There, we said it.

Walter Scott was founded in 2008 by husband-and-wife team Erica Landon and Ken Pahlow, who cobbled together $20,000 from their retirement savings to pursue what many thought was a pipe dream. Working out of a cramped 3,800-square-foot space—absolutely bursting at the seams with barrels and gear—they now produce around 6,000 cases annually, spread across 19 bottlings of Pinot Noir, Chardonnay, and a touch of Aligoté. Their founding ambition was deceptively simple: make world-class wines that express the depth and energy of the Willamette Valley. A few vintages later, Walter Scott has become a true benchmark for the region.

The name “Walter Scott” pays homage to two key figures in Ken’s life. Walter was his grandfather, a flight engineer for Trans World Airlines and a man of tireless ambition. He built houses, rode motorcycles, flew planes—never one to let a dream go unrealized. Scott, Ken’s nephew, embodied that same bold spirit, living with fearless curiosity until his life was cut tragically short. The name is a tribute not only to legacy, but to the idea that life is short—chase what matters.

When we sat down with Ken to taste through the lineup a few months ago, the wines were stunning. But just as memorable was Ken himself—earnest, insightful, and obsessed (in the best way) with every detail.

Ken and Erica met back in 2002, when he was working harvests at St. Innocent with Oregon wine legend Mark Vlossak, while also repping a portfolio of Burgundy’s greats on the side. Erica was then a sommelier running some of the top wine programs in the Pacific Northwest. Ken started selling wines to Erica and the two soon became a couple. Erica encouraged Ken to finally chase his winemaking dream—and a few years later, Walter Scott was born.

Naturally, they started with Pinot Noir. Their debut vintage, the 2009 La Combe Verte Pinot Noir, was made at Patricia Green Cellars in exchange for harvest work. In 2010 and 2011, they moved into the cellar at Evening Land, where Ken began working with the legendary Dominique Lafon and Larry Stone. This was a pivotal moment for Ken, who believes that his time with Dominique left a lasting imprint, revealing the discipline, work ethic, and uncompromising commitment to learning that exceptional winemaking demands. This pivotal mentorship ignited a relentless drive for excellence, and sparked an obsession with Chardonnay.

In 2011, Walter Scott made its first 140 cases of Chardonnay.

In 2012, Erica and Ken began leasing their current space on the Justice Vineyard property in the Eola-Amity Hills, thanks to a partnership with the Casteel family of Bethel Heights. Things quickly picked up speed. Erica continued to work in restaurants and teach wine certification courses. Ken juggled day jobs in distribution and cellar work at Evening Land. Then, in 2014—the same year their daughter was born—they took the leap and went all-in on Walter Scott.

Ken’s true aha moment with Chardonnay came in 2017, while working harvest with Lafon in Meursault. At the time, Oregon Chardonnay was still seen as an afterthought, often made from fruit that was overcropped or overripe. But Ken came back from Burgundy convinced: if the farming was right—if you dialed back yields and dug into the details—Oregon could make world-class Chardonnay. Lafon was just starting to explore this idea in his own Oregon projects, and the momentum was real.

Since then, Walter Scott has worked with growers who share their appetite for pushing boundaries and fussing over every inch of vineyard. Ken estimates that their yields are at least 30% lower than others pulling fruit from the same sites—sometimes closer to 60%. This is not farming for the faint of heart.

But the results are electric. Walter Scott Chardonnays hum with energy—tense, stony, vivid wines that strike the elusive balance between generosity and restraint. If you love the nervy, reductive styles of modern Burgundy, these wines are absolutely your jam. Unsurprisingly, the word is out, and in many markets they vanish on arrival.

Right now, the winery is maxed out. Their space is really meant for about 3,000 cases, and they’re squeezing in double that. So they’ve had to prioritize. About 60% of production is currently Chardonnay, and this year they’re planning to push that number closer to 80%. Not because the Pinot Noirs aren’t phenomenal (they are—do not sleep on them), but because demand for their Chardonnay has gone through the roof. People are finally catching on to what we’ve been shouting for years: Oregon Chardonnay has arrived.

Buy these wines while you still can.