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2002 INOX™ Chardonnay

(updated May 1, 2007)

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CHEHALEM 2000 Willamette Valley Chardonnay

The Wine

INOX™ takes its name from the French word for stainless steel, inoxidable. The wine was born from a desire to experiment with the ubiquitous Chardonnay — to express a side that has not often been seen. Entirely tank fermented and vinified without malolactic, INOX™ screams of the hallmarks of a cool climate-brightness, pinpoint fruit, and explosive aromas. This is our maiden voyage with INOX™. Hopefully its popularity will help us set sail again.

The Vineyards

Fruit comes from our three Estate Vineyards: Ridgecrest, Stoller and Corral Creek, blended into a fully complemented wine. The estate vineyards are planted on three different soil types, which provides complementary elements in resulting wines: Ridgecrest on Willakenzie, Stoller on Jory, and Corral Creek on Laurelwood. Chardonnay from Corral Creek and Ridgecrest Vineyard is Draper 108 and Wente Clones, while Stoller Vineyard provides fruit from new Dijon plantings.

The Vintage

2002 will be remembered for years to come. The vintage was characterized by an early, warm growing season, a spurt of rain prior to the harvest period that served to stabilize sugars, acids and pHs, and a dry, long harvest period with cool-to-moderate temperatures that allowed us to pick at precisely timed points for ultimate ripeness. For example, pinot noir was picked over a full month, from September 26 through October 26. Healthy croploads permitted full ripeness over this extended harvest, with excellent concentration and retained acidities.

Stats

Harvest Data:

Harvested 10/5 to 10/16, 2002, from Chehalem's three estate vineyards (60% Stoller, 25% Ridgecrest, 15% Corral Creek)

Fermentation:

Tank fermented with VL1 and 3079 yeast, no Malolactic fermentation

Cooperage/Aging:

None

Clonal Selection:

74% new ripe Dijon clone fruit from Stoller Vineyards and Corral Creek plantings, remainder is Draper/108 fruit from old Ridgecrest and Corral Creek plantings

Bottling:

Cold stabilized and filtered, bottled 4/3/2003

Bottling Analyses:

13.9% alcohol, 7.1 g/l TA, 3,34 pH, and 0.48% residual sugar

Cases Produced:

1110

Suggested Retail:

$15

Release Date:

May, 2003

Winemaker's Comments

INOX™ brings the perfect wine for ABC (Anything But Chardonnay) buyers — a bright, crisp, fruit defined wine unmasked by barrel — a wine that is.well, ironically, chardonnay! Tasted blind, one might guess pinot gris, or sauvignon blanc, or alberino! The point is, take your blinders off. This is Chardonnay that is lip smacking and refreshing, full of citrus fruits and green apples, and eminently quaffable. Don't expect an over-the-top, high alcohol, tooty-fruity, cotton candy wine here. In Oregon we're drinking it with fresh salmon, oysters on the half shell, and Dungeness crab out on the patio. You should, too.

Quotes

Wine Spectator, June 30, 2004, Harvey Steiman: Smart Buy.

Wine Spectator, April 30, 2004, Harvey Steiman: 88 Points. A soft and gentle style, centering on pretty pear and floral flavors, with no interference from oak. The flavors persist on a nicely balanced finish...

Northwest Palate, January/February, 2004: Highly recommended. Talc, apple skin, and pear aromas, Bright, crisp, and clean on the palate with juicy apple/pear fruit flavors lingering on the finish. Pear with razor clams. Good value.

The Washington Post, November 19, 2003 by Michael Franz. Crisp and clean thanks to all-stainless vinification, this deliciously pure rendition of Chardonnay fruit is appropriately presented in a clear glass bottle. With medium-bodied fruit recalling peaches and ripe apples, it is up to the challenges of this meal in terms of substance, while offering a clean counterpoint.

The Oregonian, Portland, OR, September 7, 2003, Matt Kramer: "Austere whites more up to the task than reds when pairing wine and cheese." 2002 INOX Chardonnay...This brand new release from Chehalen Winery...shows just how good these new Dijon clones can be. This is a lovely Oregon chardonnay made, as the name suggests, without any use of oak whatever or...malolactic fermentation or lees stirring. This is chardonnay in all its purity. And it performs beautifully. If you've doubted the quality of Oregon chardonnay, this is a wine capable of changing your mind. It's well worth the $14.95 price.

San Francisco Chronicle, July 3, 2003, Patrick Comiskey: "The Wines of Summer. To find the most thirst-quenching whites, follow the Tartness Trail." ... Thankfully there is a decisive backlash [to overoaked chardonnay] and you'll find more and more "unoaked" chardonnays...most notably in Oregon's Willamette Valley-for example the 2002 [INOX] from Chehalem...

The Seattle Times, August 13, 2003, Paul Gregutt: "Cutting down confusion over "unwooded" chardonnay." ... when chardonnay is fermented in stainless steel...the grape's natural tartness and green apple fruit flavors are emphasized. Acids remain crisp...and details relating to soils and clone may sometimes be picked up in the scents and accents that would normally be masked by oak...Here are some wines to get you started... 2002 INOX Chardonnay...