Wine Notes > Chardonnay > Previous Release
2005 Ian's Reserve Chardonnay, 100% Dijon Clone
(new release March 2008)
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The Wine
Entirely Dijon clone, this is our attempt to make fine white Burgundy, complete with richness, balance and great acid structure for aging. Named for Ian Peterson-Nedry who died on the first day of harvest for Dijon clones from our vineyards in 1996, it is our best white and, with vine age, may be one of the best chardonnays you've tasted. The annually calls Ian's Reserve "certainly one of the finest Oregon Chardonnays I have tasted to-date." (Each year we select one of Ian's poems to appear on the back label.)
Dijon Clones
Acquired from Burgundy’s collection of clones selected at the University in Dijon as vineyard replants, Dijon clones are well suited to the cool climate of Oregon. Ripening as in Burgundy, slightly before Pinot Noir rather than two weeks afterward as was common with the original clones selected for a warmer California climate, these clones revolutionize Oregon Chardonnay. Over the last couple decades, strong cooperation between Burgundians and Oregonians, led by Raymond Bernard and David Adelsheim, respectively, resulted in a number of these clones being brought into Oregon State University’s clonal importation program, the favorites being 75, 76, 95, and 96. They have been planted throughout the valley and constitute almost exclusively the source of serious Oregon Chardonnays, including Ian’s Reserve and our INOX™.
The Vineyard
Stoller Vineyards is our newest vineyard, containing state-of-the-art clones, rootstocks, and planting densities, as well as full viticultural tools such as drip irrigation. Stoller has 75, 76, 95, and 96 Dijon Chardonnay clones, at two high densities. A warm site at the tip of the Dundee Hills, elevations range from 200–600 feet and soils are Jory, a soil series of deep, red volcanic loam. Site and clones assure full ripeness in all vintages. Some of this bottling also comes from Corral Creek Vineyards.
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 10/10–10/14/2005 from 86% Stoller and 14% Corral Creek @ 22.1–23.3 brix, 7.1–8.4 g/L TA, and 3.2–3.3 pH; from 2.0–4.0 tons per acre cropload
Fermentation:
38% CY3079, 24% VL1, 19% Native Yeast, and 19% VL3 in French oak barrels from four coopers
Cooperage/Aging:
25% new, 25% one-use, 50% older barrels; on lees with batonage & no racking for 10 mos.
Clonal Selection:
100% Dijon-clone fruit
Bottling:
Bottled 9/5/2005 with cold stabilization and sterile filtration
Bottling Analyses:
14.5% alcohol, 3.38 pH, 6.6 g/L TA and 0.14% residual sugar
Cases Produced:
317 cases
Suggested Retail:
$34
Release Date:
March 2008
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© CHEHALEM
31190 NE Veritas Lane • Newberg, OR 97132
Tasting Room (503) 538-4700 • Winery (503) 537-5553 • Fax (503) 537-0850
Winemaker's Comments
One of the top Chardonnays we’ve made. Reminiscent of the best wines from the Chardonnay homeland, there are complex, fascinating Chablis-like herbal and mineral aromatics, spread with honey, citrus, biscuit, and spice, that continue to be refreshed and amped up by the wine’s bright acidity. The weight of this wine from a cool year is impressive, showing an oily viscosity, great fresh balance, broadness, and a long finish. The mid-palate is creamy and broad, showing the same honey, citrus, and, especially, mineral notes. It’s cool-vintage acid structure and promise shows in a bright, tart, firm finish. I couldn’t be more pleased.
Quotes
Wine Spectator, Online D ecember 2008, Harvey Steiman: 91. Ripe and spicy, with classic pear, nougat and cream flavors that remain silky and tempting through the long, harmonious finish.
Stephen Tanzer's International Wine Cellar, May/June 2008, Josh Raynolds: 90. Light gold. Impressively complex aromas of tangerine, cantaloupe, iodine, toasty lees and smoked meat. Fleshy orchard fruit and melon flavors are braced by nervy minerality and complicated by candied flowers and musky peach pit. Gains sweetness on the impressively long finish but retains excellent focus.
eRobertParker.com, October 2007, Jay Miller: 90. 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.
KensWineGuide.com, July 21, 2008, Exploring Oregon Chardonnay: Finally, there was my favorite and the ace of the group. The 2005 Chehalem "Ian's Reserve." I felt this wine was very similar in style to many of California's rich Chardonnays. It was medium-bodied, smooth, creamy, and showed distinguished apricot and integrated oak-like flavors...