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2014 Chardonnay

2014 Chardonnay
Wine Specs
Varietal
Chardonnay
Appellation
Willamette Valley
Vineyard Designation
Alloro Vineyard, Olson Estate Vineyard
Harvest Date
September 28, 2014
Acid
0.645 gr/100 ml
pH
3.17
Bottling Date
March 8, 2016
Residual Sugar
0.2gr/100 ml
Alcohol %
13.9
In Stock
Add To Cart
$35.00
 
SKU: 2014 Chardonnay

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Wine Specs
Varietal
Chardonnay
Appellation
Willamette Valley
Vineyard Designation
Alloro Vineyard, Olson Estate Vineyard
Harvest Date
September 28, 2014
Acid
0.645 gr/100 ml
pH
3.17
Bottling Date
March 8, 2016
Residual Sugar
0.2gr/100 ml
Alcohol %
13.9
Wine Profile
Tasting Notes
The 2014 Chardonnay has a light gold color and an aroma of butter and apples, with light oak spices. The flavors are elegant, ripe apples and a touch of brown sugar and the oak spices carry through. The soft and round texture lends to the long finish of elegant buttery and fruity characteristics. Ready to drink now or ready to improve with three to five years of cellaring.
Vineyard Notes
This Chardonney was sourced from Alloro Vineyard in the Chehalem Mountains and Olson Estate Vineyard, in the Dundee Hills. Alloro Vineyard is twenty acres planted at 650ft in 1999 with Pinot Noir and Dijon Chardonnay 96. Alloro consists of 59.26% of the blend. Alloro Vineyard is LIVE Certified. Olson Estate Vineyard is Torii Mor’s estate vineyard, located in the Dundee Hills AVA of the Willamette Valley. The vineyard is planted with the following Pinot Noir clones: Pommard, Upright, Wadenswil, Dijon 667, and the Coury selection. The vineyard was first planted in 1972, making it one of the oldest vineyards in the valley. Our 800 and above elevation, the age and longevity of the vines, and the deep red Jory soil, produce our deliciously complex estate wines. Olson Vineyard is LIVE certified.
Production Notes
Alloro Vineyard Chardonnay was harvest on October 4. Olson Vineyard Chardonnay was harvest on September 28. The grapes were pressed and fermended and barreled with 40.74% new French oak inserts for six months. The wine aged on the lees for eight months following Malo-Lactic fermentation, and was racked and filtered before bottling.
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