Wine Notes > Chardonnay > Current Release

2007 INOX™ Chardonnay

(new release May 2008)

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. Dijon clones 76, 95, and 96 are fermented together for a fully complemented wine. The estate vineyards are planted on two different soil types: Stoller on Jory and Corral Creek on Laurelwood. In 2007, we also bought Dijon fruit from some of our Willamette Valley neighbors: Gran Moraine, Justice, Temperance Hill, Thistle, Elvenglade, and Willamette Valley Vineyards.

The Vintage

In summary, we think this may be a fantastic white vintage and a surprisingly good red vintage, despite the rain that many times might lead to less intense wines. With rain in the range of 2005 and much less than the last really rainy harvest season of 1997, most winemakers in the valley knew how to adapt and took advantage of the vintage’s attributes, such as lower sugars (and therefore alcohols) and higher acids. As long as botrytis is kept from reds or sorted out, and winemaking sleight of hand provides physical therapy for the intensity shortcomings, such as saignée, tannin adds, chaptalization, and acidulation, the vintage will have stellar wines, just with more variability. Buy whites in general, buy reds from trusted names.

Stats

Harvest Data:

Harvested 9/24–10/26/2007 @ 20.6–22.2 brix, 3.16–3.33 pH, and 7.1–9.2 g/L TA, from 2.0–4.8 tons per acre cropload

Fermentation:

Tank fermented with VL1 and 3079 yeast,
no Malolactic fermentation

Cooperage/Aging:

None

Bottling:

Cold stabilized and filtered, bottled 3/24–3/27/2008

Bottling Analyses:

13.4% alcohol, 6.6 g/L TA, 3.42 pH, 0.24% residual sugar

Cases Produced:

7,187

Suggested Retail:

$19 (TO ORDER)

Release Date:

May 2008

Winemaker's Comments

A platinum, brilliant wine that immediately shares a profusion of floral aromas and bright fruit, especially pear, green apple, honeydew melon, tangerine, peach, apricot, Meyer lemon, and even kiwi and pineapple. Spice and other aromatic accents include confectioners’ sugar, vanilla bean, and ginger, as well as the "Juicy Fruit" gum aromatic that is a marker for Dijon-clone Chardonnay fruit. There is a knife-edged brightness and minerality due to incredibly snappy acidity, making it tartly succulent and mouthwatering. Although high in acid, low in alcohol (13.4%), and bone dry (at less than .25% sugar), this has great weight and near-perfect balance.

Quotes

Seattle Post-Intelligencer, September 2, 2008, Richard Kinssies, Wine Pick of the Week: A fine example of pure Dijon clone chardonnay. To retain its purity, the wine was fermented only in stainless stell tanks...and was never even in the vicinity of an oak barrel. The result is a wine uncluttered with oak, butter and winemaking techniques that can distract us from the true character of the grapes. Instead the wine is packed with flavors of fresh stone and citrus fruits, which are nicely balanced with a vibrant acidity and just a hint of minerals. Try it with white fish, shellfish, chicken or -- as I did -- with a pan-roasted pork chop and garlic-scented Israeli couscous.

MIX: Portland's Magazine of Food + Drink, August/September 2008, Selects: Stainless-Steel Chardonnay, Katherine Cole, Best Aperitif: Martin loved the "acidity" and "very light body" of this fresh, clean sipper... "This is what you'd want to start out a meal with," said Rhynard, praising the Inox's pleasing pear and citrus notes. Joannides declared it to be his favorite of the tasting. Panelists: Darryl Joannides, Mimi Martin, Adam Rhynard, Grant Butler, and Katherine Cole.

Statesman Journal, October 4, 2008, Wine in the Valley, Annette Solomon, Two to Try: Intense, mouthwatering acids are why the winery refers to this chardonnay as "incredibly snappy." At the same time, INOX is extraordinarily detailed with complex flavors of pear, granny smith apples, walnut, mineral and freesia.

Wines Northwest, July 9, 2008, Wines of the Week: Chardonnays for Summer Sipping,Chuck Hill: We like this wine every year. Crafted from Dijon clone Chardonnay and fermented only in stainless steel tanks... the wine offers great character due to the blend of Dijon clone fruit and careful handling from vine to bottle. Aromas of apple, pear, mineral, melon and citrus mingle with notes of baking spice. The palate is exceedingly clean and crisp and the moderate alcohol content makes this a superb food wine.

WNBC.com, May 23, 2008, "Wood" You Like to Try Unoaked Chardonnay?, Lisa Morrison: Unoaked Chardonnays, as they are called, are considered an innovation here in the States. Until recently, it was hard to find more than a handful of domestic versions...Because of the crisp, clean flavors -- thanks to more acidity in the wine -- these unoaked Chards are a much better match with a wider variety of food than the lavishly oaked Chardonnays. Try them with steamed mussels (a little in the steaming broth would be lovely, too), poultry, baked ham and grilled fish. Here are a few to get you started: 2007 Chehalem INOX Chardonnay.

Chicago Tribune, September 24, 2008, Gumbo and the Grape, Bill Daley, Two Corkscrews: This white had a grapefruit-like tartness with a hing of plush guava...