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2004 Dry Riesling Reserve

(updated May 1, 2006)

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The Wine

Our dry riesling is produced in very limited quantities from selected lots from our Corral Creek and Stoller Vineyards. Our intent is to reflect ripe fruit that is highly focused with pinpoint acidity. This is a serious riesling, not a quaffer, a big wine with brilliant, rich fruit, bright acid and a weighty palate. The acidity provides ageability and great structure, making it perfect with food and cleansing on the palate. It continues the viscous, intense, Alsatian styled wines that our Pinot Gris Reserve starts; it is harvested late (almost always in November) with full ripeness and a touch of botrytis, giving the most intense dry Riesling we can make.

The Vineyards

Corral Creek was begun in 1983 by John and Diane Howieson, founders of Veritas Winery from whom the vineyard was purchased in 1995. A 25 acre vineyard predominantly planted to Pinot noir, with grafts of Dijon chardonnay, Pinot gris, and, recently, Riesling, to augment the prime 1.1 acre block of 16 year old Riesling sited on a low bench above Corral Creek. Soils are Laurelwood, a blown sedimentary loess soil series that, although low in elevation, is well drained.

Stoller Vineyards currently has a 1.5 acre block of riesling, grafted from Pinot blanc in 2001 in one of the highest elevation blocks. A south-sloping, 125 acre vineyard on a 350 acre parcel, Stoller Vineyards commands a dominating view of the southern end of the Red Hills of Dundee and is planted on jory soil. Newly grafted Riesling onto 2.7 acres of 108 chardonnay at Ridgecrest and at a higher elevation of Corral Creek are beginning to bear in 2004.

The Vintage

What a difference some rain makes! Vintage 2004 was destined to be equally hot and ripe as 2003, until we had a quenching rain in late August and then a month later. Young and early vineyards that were almost ready to harvest the first week of September could have done without the rain, but the rest (like Chehalem’s) thought it a blessed relief. A short cropload, plus growing season heat make 2004 properly plump, but with restraint. An interesting vintage—almost an average of 2001, 2002, and 2003, with perhaps a little more variability in reds and more structured, brighter whites similar to 2002.

Stats

Harvest Data:

Harvested 10/15/04 @22.2-22.8 brix, 3.20-3.31 pH, and 6.4-7.4 g/L TA

Fermentation:

Fermented with three yeasts (R2, VL3, SIHA 7) in small stainless vessels

Cooperage/Aging:

Tank fermented

Bottling:

Cold stabilized, filtered and bottled 4/14/2005

Bottling Analyses:

13.9% alcohol, 7.0g/L acid., 3.10 pH, 0.2% residual sugar

Cases Produced:

450

Suggested Retail:

$21

Release Date:

May, 2005

Winemaker's Comments

Classic in this great white vintage, with ginger, lime, white fruits and dusty white floral elements, the acid is tangy, the finish good and lengthening, and the weight is full. Look for ageability, amazing food matches and good palate excitement.

Quotes

Wine Spectator, April 30, 2006, Harvey Steiman: 89. Dry and refreshing, a lively mouthful of delicate green apple, peach, floral and citrus flavors, a classic Riesling profile, destined to get fleshier as the wine ages.

Wine Spectator, October 15, 2007, Matt Kramer: In Oregon, for example, where Chardonnay has proved nowhere near as interesting or persuasive as Pinot Noir, it's Riesling that really performs. Not long ago, I found myself exclaiming over the austere, Savile Row-tailored severity of the savory 2005 Dry Riesling Reserve from Chehalem winery, with its delicate floral and mineral notes.

Wine Advocate, June 2006, Pierre Rovani: 89. ...Reveals delightful aromas of linden and flowers. Pretty, silky-textured, and persistent, this concentrated wine is generously fruity. Its linden, herbal tea, yellow plum, mineral, and spice flavors linger in its elongated finish.

Wine Enthusiast, May 2006, Paul Gregutt: 89. For those who love the austere, steel and stone flavors of bone-dry Riesling, this will be a welcome discovery. It has plenty of power, citrus rind flavors of fruit and skin, a persistent minerality and a clean, fresh finish.

The Oregonian, March 14, 2006, The Next Big Thing for Oregon Wines? Could Be Riesling, Cole Danehower. Oregon’s riesling specialists are dramatically increasing the quality level of the wine. These drier, more complex rieslings are beginning to attract a small but devoted following. 2004 Reserve Dry Riesling: Classically dry and weighty, with lime, ginger and white fruits.

perfectpairings.us, Cold soup, Oregon wine nothing to crab about, Ron James:
[2004 Reserve Dry Riesling paired with Pepper and Tomato Soup with Crab Cocktail] The Chehalem riesling is a crisp fruit-forward wine with flavors of spiced apples and floral scents with a touch of sweet citrus. It sports a strong acid backbone, which balances and highlights the fruity flavors.