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2007 Stoller Vineyards Ian's Reserve Chardonnay, 100% Dijon Clone

(new release February 2010)

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

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 9/29–10/9/2007 from Stoller Vineyards (clones 96 and 95) @ 21.0 and 22.1 brix, 7.1–8.0 g/L TA, and 3.25 pH; from 4.0 tons per acre cropload d

Fermentation:

35% CY3079, 30% Native Yeast, 13% VL2, and 22% x16 in French oak barrels from four coopers

Cooperage/Aging:

30% new, 40% one-use, 30% older barrels; on lees with batonage & no racking for 10 mos.

Clonal Selection:

100% Dijon-clone fruit

Bottling:

Bottled 9/4/2008 with cold stabilization and sterile filtration

Bottling Analyses:

13.6% alcohol, 3.33 pH, 7.6 g/L TA and 0.08% residual sugar

Cases Produced:

482 cases

Suggested Retail:

$36 (TO ORDER)

Release Date:

February 2010

Winemaker's Comments

Gorgeous yellow to platinum colored wine. Although bright and young, this is a very intense and rich wine, both aroma and flavor-wise, with spice, custard/clafouti and vanilla highlights over a firm palate of white and yellow fruit—pear, pineapple, melon, papaya and lemon. Great weight and length, there is a suppleness of fruit and well-integrated oak, structured by firm acids and extended by a creamy richness. As good as we’ve done. Very ageable.

Quotes

Wine Spectator, December 31, 2009, Harvey Steiman: 91. Polished, round, spicy and creamy around a core of juicy pear and melon fruit, remaining focused and elegant as the finish lingers well.

Wine Advocate, October 2009, Jay Miller: 91. Medium straw-colored, it has an excellent bouquet of smoke, mineral, apple, pear, and a hint of tropical aromas. Creamy-textured, ripe, and vibrant, this nicely balanced, potentially complex Chardonnay will evolve for 2-3 years and drink well through 2015, at the least.

Wine Enthusiast, December 15, 2009, Paul Gregutt: 90. The model for Ian's Reserve Chardonnay is fine white Burgundy. Scents and flavors emphasize caramel, unsalted butter, green apple and green banana, with the barrel flavors in the lead at the moment.

Ken's Wine Guide, January 15, 2010: KWG Score = 92.2 (based on 4 reviews) / Ken's Wine Rating = Very Good+ (91). This yellow-colored Chard from Oregon is more Burgundian in style than it has shown in the past. It opens with a fragrant Bartlett pear bouquet with hints of green apple and lime. On the palate, this wine is full bodied. It is also nicely balanced between its slight acidity and fruit flavors. Those fruit flavors consist of mild Anjou pear with slightly infused minerality and a touch of light lime in the background. The finish is dry and lingers slightly. This Chard is very food friendly and pleasant. It is consistently one of the top offerings out of Oregon. I would pair it with garlic chicken.

Wines Northwest, March 21, 2010, Wines of the Week, Chuck Hill. This wine is 100% Dijon clone Chardonnay, selected during the 1990s for earlier ripening and more complexity. The wine is barrel fermented with sur lie aging for 10 months. This is a rich and powerful wine. Aromas of creamy lemon, herb and vanilla lead to a mouth-filling palate with flavors of pear, pineapple, citrus and herb with a crisp finish of vanilla and mineral.

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