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2001 Ian's Reserve Chardonnay, 100% Dijon Clone

(updated 9/24/04)

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The Wine

Entirely Dijon clone, this is our attempt to make a fine white Burgundy, complete with richness, balance and great acid structure for aging. Named for Ian Peterson-Nedry who died on the first day of harvest for Dijon clones from our vineyards in 1996, it is our best white and, with vine age, may be one of the best chardonnays you've tasted. The Wine Advocate annually calls Ian's Reserve "certainly one of the finest Oregon Chardonnays I have tasted to-date."

Dijon Clones

Acquired from Burgundy's collection of clones selected at the University in Dijon as vineyard replants, Dijon clones are well suited to the cool climate of Oregon. Ripening as in Burgundy, slightly before Pinot noir rather than two weeks afterwards as was common with the original clones selected for a warmer California climate, these clones revolutionize Oregon chardonnay. Over the last couple decades strong cooperation between Burgundians and Oregonians, led by Raymond Bernard and David Adelsheim, respectively, resulted in a number of these clones being brought into Oregon State University's clonal importation program. From the clones evaluated and sent through disease testing, the favorites seem to be 76, 95 and 96 and have now been propagated into thousands of cuttings which have been planted throughout the valley.

The Vineyard

Stoller Vineyards is our newest vineyard, containing state-of-the-art clones, rootstocks and planting densities, as well as full viticultural flexibility such as drip irrigation. Stoller has 75, 76, 95 and 96 Dijon chardonnay clones, at two high densities. A warm site at the tip of the Dundee Hills, elevations range from 200-600 feet and soils are Jory, a soil series of deep, red volcanic loam. Site and clones assure full ripeness in all vintages.

The Vintage

2001 is a soft, big vintage. It saw almost ideal growing and ripening weather and less than an inch of rain during harvest. This is not a typical cool climate vintage and the Pinot noirs will be soft, fleshy and early appealing. Whites will be full and broad, and early maturing. The alcohols are restrained slightly by yields that were neither too generous nor forced extreme extraction: Pinot noirs, 2.38 tons/acre; chardonnay, 2.77; pinot gris, 2.26; riesling, 2.77; gamay noir, 1.86; pinot blanc, 4.27.

Stats

Harvest Data:

Harvested on October 7-14, 2000 (Stoller Vineyards 100) @ 23.1 brix, 5.25-6.10g/l TA, and 3.27-3.40 pH

Fermentation:

55% Native Yeast, 36% CY3079 and 10% VL3 in French oak barrels from four coopers

Cooperage/Aging:

33% new, 37% one use, 30% older barrels, and left on lees without racking for 12 months

Clonal Selection:

100% Dijon clonal fruit (95, 96 and 76) from Stoller and Corral Creek, pressed whole cluster

Bottling:

Bottled 11/22/02 with cold stabilization and filtration

Bottling Analyses:

14.4 % alcohol, 3.56 pH, 4.9 g/l TA and 0.18% residual sugar

Cases Produced:

1133 6-packs and 150 375ml 12-packs

Suggested Retail:

$28

Release Date:

October, 2003

Winemaker's Comments

Full-on big and complex chardonnay with the sophistication of Dijon fruit, we have succeeded in picking fully ripe, but with good balance of acidity, and vinifying with restrained but discernible French oak. It is similar to the 1998, probably due to roundness, ripeness and decent alcohol. It resembles Corton to my palate and should reward those appreciating rich, lemon aspects, size, ageability and a balanced complexity.

Quotes

Wine Spectator, May 31, 2004, Harvey Steiman: 90 points.
Smooth, round and elegant, appealing for its nicely formed nectarine and apple flavors, open-textured on the long, tangy finish.

Northwest Palate, March/April 2004: Recommended.
Apple, toast and light pear in the nose. Sweet caramel flavors balanced by apple and pear notes, with light spiced oak in the finish. Rich with a note of cinnamon spice. Serve with lobster bisque.