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Chardonnay Reviews

Wine Review Online, November 2005, “Chardonnay Pilgrims, Take Heart,”
Patrick Comiskey
Oregon's Chardonnays are showing character as they never did before…The “Dijon” Chardonnay vines are now thriving in Oregon’s cool climate, producing Chardonnay that's on a par with the region's much heralded Pinot Noirs. Like the Pinots, Oregon Chardonnays are gently perfumed, well-structured, mineral-tinged wines with high-toned fruit and relatively low alcohols. Like Meursault, the fruit is rich without being cloying, redolent of fresh apples and pears, and bears a pleasing hint of nuttiness.

Wine Spectator, June 30, 2005, “Oregon Tunes In To Chardonnay,” Harvey Steiman
Oregon’s versions are lighter, generally with higher acidity and less opulence than the typical California style chardonnay. The wines can be charming, and the best have real elegance…

2002 Ian’s Reserve Chardonnay (wine note)

93 Wine Review Online.com, August 30, 2005, “Oregon’s Stylish Chardonnays,”
Michael Franz
With low oak by world standards (much less American ones), this is on the fresh, primary fruit side of the Chardonnay spectrum, and very successfully so, as the notes here are impeccably pure and impressively persistent. A core of ripe pear fruit is the lead attraction, with nuances and layers of flavor that seem to stem more from the multiple dimensions of the fruit than from oak trickery.

90 The Wine Advocate, October 2004, Pierre Rovani
Typically one of Oregon’s finest whites. Vanilla bean, toast and spicy minerals can be found in its complex aromatics. Medium bodied, suave, and silky textured, it is a supple, sensual wine filled with buttery white fruits.

A- Oregon Wine Report, Issue 23, Cole Danehower
An uncommonly rich and tasty chardonnay that somehow manages to walk the fine line between big and broad, and focused and intense. There is a subtle butteriness behind the fruit, but the flavors are bright and forward, and the wine seems a mixture of the best Oregon freshness and the best California weight—perhaps as good a definition as any for New World Burgundian Chardonnay…

89 Patterson’s Beverage Journal, December 2005, Anthony Dias Blue
Lovely sweet oak and luscious fruit; long, balanced and bright.

Decanter, September 2005, Norm Roby
The best… New Oregon Chardonnay[s] offer brightness with pear, melon, fresh lemon with mineral and hazelnut flavors… They have a silky texture, a raciness and a lengthy finish that is not derived from alcohol or oak. Top Selection: 2002 Ian’s Reserve.

Annapolis Capitol-Gazette, July 22, 2005, “Oregon Putting Hopes in Clones,”
Tom Marquardt
They had more elegance and finesse than most of the fat, buttery chardonnays from California and Australia…judicious use of oak lets the subtle fruit emerge and are actually more approximate to burgundies, such as those from Meursault…Common flavors include melon, peach, citrus, pear and an unmistakable mineral…2002 Ian’s Reserve Chardonnay: An excellent, silky chardonnay with well-balanced acidity, spice, toasty oak and pear notes.

Los Angeles Times, August 17, 2005, Patrick Comiskey
Harry Peterson-Nedry’s Ian’s offers scents of corn-silk and melon, with a top note of sweet oak aromas. The palate offers ripe golden apple flavors; the wine has a surprising bolt of acidity that gives the finish a nice contour.

Northwest Palate, January/February 2005
Recommended. Aromas of toast, apple, citrus, and mineral. On the palate, light toast balances creamy ripe apple fruit with faint butterscotch notes in the bright-acid finish. Pair with pan-fried razor clams.

San Jose Mercury News, March 1, 2006, “Chardonnay Comes on Strong in Oregon,”
Laurie Daniel
There were two wines from Chehalem, the 2002 Ian’s Reserve and the 2004 INOX. The former is fleshier, with some toasty oak surrounding a minerally core. It’s a well-balanced example of a more opulent style.

2004 INOX™ Chardonnay (wine note)

91 Wine Review Online.com, August 30, 2005, “Oregon’s Stylish Chardonnays,”
Michael Franz
Bright and wonderfully fresh, this wine stands as an object lesson in the possibility of attaining great aromas and flavors from Chardonnay without augmentation from oak…it is remarkably fresh and zesty in the glass, and will partner well with a wide range of foods.

90 Wine Enthusiast, May 2006, Paul Gregutt
Stainless steel fermented and aged, to bring bright, acid-driven fruit to the forefront. Full-bodied and flavorful, with nicely mixed stone fruits, pineapple, green berries and lemony citrus. It sets up sharply on the palate and holds true, just waiting for some fresh shellfish.

87 Wine Spectator, April 30, 2006, Harvey Steiman
Light and appealing for its nectarine and fresh citrus aromas and flavors, finishing steely dry and refreshing.

Food & Wine, May 2006, “Bobby Flay in Love with Savannah,” Matt Lee & Ted Lee
Oregon’s cool climate often results in Chardonnays with firm minerality and appealing spice…Chehalem’s 2004 INOX eschews oak entirely, highlighting the wine’s steely freshness. Wine Pairing of the Month: Grilled Oysters & Chehalem INOX Chardonnay.

Decanter, September 2005, Norm Roby
Oregon can now make unoaked Chardonnays like no others…The 2004 Chehalem INOX stands out.

Bloomberg.com, January 9, 2006, “Racy New Chardonnays Feature Naked Grapes,
No Oak,” Elin McCoy
The lack of oak emphasizes bright, racy, zesty, cool-climate fruitiness.

Northwest Palate, July/August, 2005
Highly recommended. Perfumed aromas of ripe fruit, talc, mineral, and a faint hint of nut. Focused flavors of ripe apple fruit and mineral. Persistent fruit lingers in the long, mineral finish…

San Jose Mercury News, March 1, 2006, “Chardonnay Comes on Strong in Oregon,”
Laurie Daniel
The INOX…is tank fermented and has no malolactic fermentation, so it’s very fresh and fruity. If you think chardonnay tastes like butter and vanilla, try the INOX—that’s what chardonnay fruit tastes like.

2003 INOX Chardonnay

2006 Food & Wine Guide, September 2005, Jamal Rayyis
Two stars—very good, distinctive. Inox means stainless steel in French, which means that you get an abundance of fresh citrus and summer fruit flavors sans the heavy flavors of oak.