Vineyard: Wolf Hill Vineyard
Appellation: Eola-Amity Hills AVA
Harvest Date: October 2, 2018
Clones: Own-rooted Dijon 76
Soils: Alluvial deposits over volcanic bedrock
Aging: 9 months in neutral French oak, Oregon oak, and Hungarian oak
Final Alcohol: 12.8%
Production: 123 cases
Our Thoughts: This was our first crack at Chardonnay, which is finally having its renaissance in Oregon. 2018 was a great year to launch this experiment, as the hot, dry summer gave way to a mild fall with periods of cool weather and rains. This enabled the grapes to mature slowly and develop beautiful flavor while retaining good acidity at lower sugars. The grapes were harvested in early October, and had just the smallest amount of perfect pink botrytized berries. After a gentle pressing, we settled the juice for two days before racking into a mix of older French, Oregon, and Hungarian oak barrels. The wine fermented in barrel very slowly over nine months on its fine lees, with occasional stirring (less than 10 times total). After completing primary and secondary fermentation, the wine was racked just once more to tank for final blending before bottling unfined and unfiltered.
For our first attempt at vinifying Chardonnay, we are pretty pleased with the results. The barrel fermentation, although using older wood, yielded aromas of toasted coconut and brioche that wrap around the core palate of yellow plum and beeswax. The richness provided by the extended lees contact is cut through on the finish with fresh, citrusy acidity, and savory minerality.
Suggested Retail Price: $28