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2005 INOX™ Chardonnay

(updated May 1, 2007)

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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 INOX™ 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. In 2005, reacting to slightly poor set, we also bought some Dijon fruit from our friends at Temperance Hill in the Eola Hills.

The Vintage

2005 was an old-style Oregon vintage, warming the cockles of the hearts of industry old folks like me as much as the coffee we drank. Cooler and damper than the average modern vintage, mature winemakers and mature vineyards understood and adjusted to the weather, giving the grapes a chance to fully ripen and working magic to assure clean fruit. Experience should show with our three classic estate vineyards. Great extraction, great acid, lower alcohols (no Pinots above the 13%s!) — expect wines of finesse and ageability.

Stats

Harvest Data:

Harvested 9/29 to 10/20/2005, from Chehalem estate vineyards, 64% Stoller, 22% Corral Creek, 5% Ridgecrest, and 9% Temperance Hill; @ 20.8-24.2 brix, 3.10-3.34 pH and 7.10-8.6 TA, from 1.0-4.5 tons per acre cropload

Fermentation:

Tank fermented with VL1 and 3079 yeast, no Malolactic fermentation

Cooperage/Aging:

None

Bottling:

Cold stabilized and filtered, bottled 4/20 & 4/21/2006

Bottling Analyses:

13.9% alcohol and 0.5% residual sugar

Cases Produced:

2000

Suggested Retail:

$18

Release Date:

May 2006

Winemaker's Comments

We're now in a groove with this very popular Dijon clone Chardonnay, made without oak, ML, or sugar. Lush, "Juicy Fruit" nose (a marker for Dijon clones), showing white and yellow fruit, including peach and pear. Aromatic white blossoms of jasmine or gardenia, all richly formed, with balance, great acidity, and ripeness. There's firmness for aging from the acidity and hints of grapefruit, Caribbean ginger ale, and mineral flavors that will expand to greater complexity with time in the bottle. This is what great Chardonnay fruit actually tastes like, without the overlay of oak.

Quotes

Wine & Spirits, December 2006: 90. This unoaked chardonnay has a bright and leesy scent, yet it's fresh and brisk, with ripe apple and roasted pear flavors. It's considerably lighter than most domestic chardonnays, and all the more charming for it. Drink it young, with anything from grilled chicken to trout.

Wine Spectator, October 15, 2006: 89. Bright and lively, with juicy apple, star fruit and honeydew flavors that glide through the finish effortlessly, lingering well.

Oregonian, May 9, 2006, "Seven Chards You Should Try," Katherine Cole. If you love a steely Chablis, you'll be thrilled by the uniquely Oregon flourish of fresh oranges in this screwcapped wine...