Wine Notes > Chardonnay > Current Release
2006 INOX™ Chardonnay
(released May 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 INOX™ for a full range of use, from hot weather chilling to elegant dinner complements.
The Vineyards
Fruit comes primarily 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 2006, we also bought some Dijon fruit from our friends at Temperance Hill and Bethel Heights.
The Vintage
We have just put into bottle the first of the 2006s, and I’m pleasantly surprised at the quality—not that I’ve had anything but the highest regard for the Pinot Noirs in barrel, not having seen better fruit EVER from selected blocks or vineyards, including 22 harvests from Ridgecrest! The reds should be held to high expectations. The whites are the surprise, since a very warm vintage often blunts the acid, raises alcohol to unbalance the wine, and softens the fruit to soft and fleshy. Not so in 2006. The Pinot Gris, Chardonnay, Riesling, and Pinot Blanc are crisp, bright, and scintillating in fruit aromas and complex in spice and fruit flavors. The warmth that came during the growing season abated before most fruit seriously began ripening, with cooler days and, especially important, acid-saving nights giving finesse to the wines. Appealing early, they should age respectably, too. Color me pleased.
Stats
Harvest Data:
Harvested 9/30 to 10/8/2006, from 56% Stoller, 14% Temperance Hill, 13% Corral Creek, 12% Bethel Heights, and 5% Ridgecrest @ 22.9–24.4 brix, 3.26–3.56 pH, and 5.6–7.6 g/L TA; from 1.9–4.0 tons per acre cropload
Fermentation:
Tank fermented with VL1 and VL3 yeast,
no Malolactic fermentation
Cooperage/Aging:
None
Bottling:
Cold stabilized and filtered, bottled 3/28 & 3/29/2007
Bottling Analyses:
14.9% alcohol, 5.7 g/L TA, 3.54 pH, 0.2% residual sugar
Cases Produced:
2,626
Suggested Retail:
$19
Release Date:
May 2007
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© CHEHALEM
31190 NE Veritas Lane • Newberg, OR 97132
Phone (503) 538-4700 • Fax (503) 537-0850
Winemaker's Comments
Sings with the brilliance of tropical fruit–like pineapple or guava, structured with a spicy ginger edge and tartness of green apple that belies its ripeness, and finishes juicy and long. It is perfectly balanced and bone dry, and with extra volume should also last beyond summer. We describe it as “dangerously easy to drink!”
Quotes
International Wine Review, November 2007: 92. This bottling ... is one of the finest unoaked Chardonnays we have tasted. Pale lemon in color with a touch of spritz, this stunning wine displays aromas of ripe melon with touches of banana skin. On the palate, it reveals ripe tropical fruit flavors with moderate acidity and a long lasting warm finish.
Northwest Palate, September/October 2007: Highly Recommended. Spirited scents of fresh-cut citrus zest and ripe apple are immediately mouthwaering as the potent nose fairly pulls you into the glass. Which is a good place to be! Though the mouthfeel is appealingly creamy, the flavors of apple, lemon curd, and tropical fruits are remarkably flashy and shining thanks to a scintillating acidity. Clear, pure, fresh, juicy, rich, long ... these adjectives all apply to this wonderfully balanced and dynamic wine (which, by the way is pronounced "ee-nox"). Ceviche would be a brilliant match.
San Francisco Chronicle, March 20, 2008, Pacific Northwest Chardonnay, Lynne Char Bennett, 2 STARS: ... Overflows with tropical and citrus aromas and flavors backed with a spine of mineral and citrusy acidity. A clean, refreshing Meyer lemon zest finish...
Wine Press Northwest, Winter 2007/2008: Recommended. ... A fruit-forward Chardonnay focused on Bosc pears, Fuji apples and candied ginger with citrusy acidity to cleanse the palate well for food.
eRobertParker.com, October 2007, Jay Miller: 88. Chehalem is unusual for Willamette Valley in that over 50% of its production is white wine from Riesling, Pinot Blanc, Pinot Gris, and Chardonnay. Readers who see Chehalem’s whites should try these uniformly excellent wines.
Stephen Tanzer's International Wine Cellar, May/June 2008, Josh Raynolds: 88. Light yellow. Racy citrus and pear on the nose, with a subtle undercurrent of dusty minerals adding lift. Deeper peach and yellow plum in the mouth. Lemon zest adds a refreshing bitterness to the spicy finish. This is elegant enough to do aperitif duty.
Sunset, August 2007, Hold the Oak: Look for Lighter, Crisper Chardonnays in the Market, Sara Schneider: A nose full of minerals and stone fruit, followed by tropical notes (mango) lurking with crisp, tart citrus on the palate.
East Valley/Scottsdale Tribune, February 6, 2008, Oregon Wines Worth the Trip, But You Can Get Them Here, Mark Nothaft: This wine really resonates with people rebelling against overoaked chard...It's clean and tropical and feels like it's almost from New Zealand, but clearly has that New World ripeness.