Wine Notes > Chardonnay > Previous Release
2006 Stoller Vineyards Ian's Reserve Chardonnay, 100% Dijon Clone
(new release March 2009)
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, it is our best white and, as vines continue to age, may be one of the best Chardonnays you’ve tasted. (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
A south-sloping, 176-acre vineyard on a 373-acre parcel, Stoller Vineyards is one of our newest vineyards, 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.
The Vintage
I have the highest regard for the Pinot Noirs from 2006. 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 began ripening, with cooler days and acid-saving nights, giving finesse to the wines. Appealing early, they should age respectably, too. Color me pleased.
Stats
Harvest Data:
Harvested 10/6–10/9/2006 from Stoller Vineyards @ 23.5–24.1 brix, 5.7 g/L TA, and
3.39–3.48 pH; from 3.8–4.0 tons per acre cropload
Fermentation:
40% CY3079, 40% Native Yeast, 10% VL2, and 10% VL3 in French oak barrels from four coopers
Cooperage/Aging:
32% new, 8% one-use, 60% older barrels; on lees with batonage & no racking for 10 mos.
Clonal Selection:
100% Dijon-clone fruit
Bottling:
Bottled 9/5/2007 with cold stabilization and sterile filtration
Bottling Analyses:
14.75% alcohol, 3.5 pH, 5.6 g/L TA and 0.27% residual sugar
Cases Produced:
458 cases
Suggested Retail:
$36
Release Date:
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31190 NE Veritas Lane • Newberg, OR 97132
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Winemaker's Comments
This wine resembles my prior favorite Ian’s Reserve, the 1998. It is rich, thick, mouth-coating, and bright in acid with flavors of lemon tart and characteristics of spice, white chocolate, and flan (both the custard and its syrup). Emollient to the degree of olive-oil texture, it also carries an intriguing thread of chartreuse on the palate as well as fruit sweet with hints of spiced pineapple and papaya and very good balance. Complex and simply seamlessly integrated.
Quotes
Wine Enthusiast, February 2009, Paul Gregutt: 94/Editor's Choice. This is certainly the finest Ian’s Reserve Chardonnay ever made. A softly appealing entry leads gracefully into a remarkably complex wine that puts the lush barrel flavors of butterscotch, toffee and toasted hazelnuts right up front. But it doesn’t stop there, layering in candied apricots and a rich array of ripe tropical fruits. Remarkably concentrated, the wine lasts a full two minutes or more in the mouth.
Wine Spectator, February 11, 2009, Harvey Steiman: 93. Lithe, with a tangy edge to the vibrant, tangerine-scented pear and almond flavors, lingering on the long, open, harmonious finish. Has tremendous presence without apparent weight.
Ken's Wine Guide, June 12, 2009: 94 (based on 3 reviews). This yellow-colored Chard from the Stoller vineyards in Oregon was very well received by the group that tasted it. It opens with an ttractive mango and light apricot-like bouquet. On the palate, this wine is full bodied, very well balanced, and smooth. The flavor profile is a delicious light honeydew melon and green apple. The finish is dry and it lingers very nicely.
Statesman Journal, January 3, 2010, Annette Solomon: Recommended. This hand-crafted chardonnay exemplifies a harmonious balance between fruit, acidity, and nuanced oak. Luscious ripe Granny Smith apple and cream are wrapped into secondary flavors of caramel, walnut, and toast.