Wine Notes > Chardonnay > Previous Release

2003 INOX™ Chardonnay

(updated May 1, 2007)

2006 | 2005 | 2004 | 2003 | 2002

The Wine

INOX™ takes its name from the abbreviation of the French word for stainless steel, inoxydable. The wine was created differently from most Chardonnay you've had. We think we've succeeded in expressing the crisp, steely and fruit-rich side that we love about some old world chardonnays. What makes this possible is the use of exclusively Dijon clones, exceptionally well-suited to Oregon's cool climate and exhibiting a richness that does not depend on oak. Entirely tank fermented, without malolactic fermentation or lees contact, INOX™ screams of the hallmarks of a cool climate—brightness, pinpoint fruit, and explosive aromas and flavors. We intend INOXT for a full range of use, from hot weather chilling to elegant dinner complements.

The Vineyards

Fruit comes only from our Estate Vineyards, predominantly Stoller, with a measure of Corral Creek, and, beginning in 2004 from Ridgecrest. Dijon clones 76, 95, and 96 are fermented together for a fully complemented wine. The estate vineyards are planted on three different soil types: Ridgecrest on Willakenzie, Stoller on Jory, and Corral Creek on Laurelwood.

The Vintage

This is an excellent vintage, albeit unusual in the fiery nature of the growing season. The same dry and warm growing and ripening seasons held for 2003 as with the past few vintages, only moreso, with Region II (not cool climate!) heat accumulations of 2500 units, average highs of 78F July-October and half the normal rainfall with 2.75 inches. Fruit was disease free, crop loads were easily honed to desired levels, and soil moisture was adequate due to good pre-season winter rains. Concerns of the vintage center on high sugars and resultant high alcohols, and low acids. Almost comparable past vintages like excellent 1992 may urge us not to worry yet.

Stats

Harvest Data:

Harvested 9/29 to 10/8, 2003, from Chehalem estate vineyards, 70% Stoller, 30% Corral Creek, at 23.5-25.2 Brix, 3.3-3.4 pH and 5.2-5.5 TA.

Fermentation:

Tank fermented with VL1 and 3079 yeast, no Malolactic fermentation.

Cooperage/Aging:

None.

Bottling:

Cold stabilized and filtered, bottled 6/2/2004.

Bottling Analyses:

14.9% alcohol, 5.3 g/l TA, 3.58 pH, and 0.26% residual sugar, 2.4 g/L malic.

Cases Produced:

1600

Suggested Retail:

$16

Release Date:

June 2004

Winemaker's Comments

After our bold winemaking experiment was validated in a large-scale marketing trial with 2002 fruit, the winemaking staff breathed a quick sigh and then proceeded to make what may be an even better 2003 INOXT and to cap it off, so to speak, gave this wine our first screwcap bottling, finished with a shiny, tin Stelvin closure. We think the wine speaks to not being satisfied with old assumptions—such as chardonnay requiring oak or wine consumers having to put up with a certain percentage "corked" wines.

At a quick twist of the cap, expect lovely tropical fruit, floral and spice characters to hit the nose, with pineapple predominating, and a full, weighty palate to fill the mouth with rich clean white fruit and mineral. The acidity is bright and edgy, with a liveliness that disguises hints of heat from the ripe season.

Quotes

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.

The Wine Advocate, October 2004, Pierre Rovani: 89. ...wonderful value ... fresh, pure aromas reveal notes of melons and flowers. This medium to full bodied seamless wine displays mouthwatering flavors of white peaches, melon balls and ripe pears.

The Oregonian, August 8, 2004, Matt Kramer. Winemaking doesn't get any purer than this...fresh tasting, clean chardonnay with hints of pear and apple... drink it young and cool.