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2004 INOX™ Chardonnay

(updated May 1, 2007)

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The Wine

INOX™ takes its name from the abbreviation of the French word for stainless steel, inoxidable. The wine was created differently from most Chardonnay you’ve had. We think we’ve succeeded in expressing the crisp, steely and fruit-rich side that we love about some old world chardonnays. What makes this possible is the use of exclusively Dijon clones, exceptionally well-suited to Oregon’s cool climate and exhibiting a richness that does not depend on oak. Entirely tank fermented, without malolactic fermentation or lees contact, INOX™ screams of the hallmarks of a cool climate—brightness, pinpoint fruit, and explosive aromas and flavors. We intend INOX™ for a full range of use, from hot weather chilling to elegant dinner complements.

The Vineyards

Fruit comes only from our Estate Vineyards, predominantly Stoller, with a measure of Corral Creek, and, beginning in 2004 from Ridgecrest. Dijon clones 76, 95, and 96 are fermented together for a fully complemented wine. The estate vineyards are planted on three different soil types: Ridgecrest on Willakenzie, Stoller on Jory, and Corral Creek on Laurelwood. In 2004, reacting to slightly poor set, we also bought some Dijon fruit from our friends at Bethel Heights and Temperance Hill in the Eola Hills.

The Vintage

What a difference some rain makes! Vintage 2004 was destined to be equally hot and ripe as 2003, until we had a quenching rain in late August and then a month later. Young and early vineyards that were almost ready to harvest the first week of September could have done without the rain, but the rest (like Chehalem’s) thought it a blessed relief. A short cropload, plus growing season heat make 2004 properly plump, but with restraint. An interesting vintage—almost an average of 2001, 2002, and 2003, with perhaps a little more variability in reds and more structured, brighter whites similar to 2002.

Stats

Harvest Data:

Harvested 9/12 to 10/13, 2004, from Chehalem estate vineyards, 54% Stoller, 27% Corral Creek, 1% Ridgecrest and 12% Bethel Hts, 7% Temperance Hill; at 21.9-23.6 Brix, 3.24-3.43 pH and 5.5-6.3 TA

Fermentation:

Tank fermented with VL1 and 3079 yeast, no Malolactic fermentation

Cooperage/Aging:

None

Bottling:

Cold stabilized and filtered, bottled 4/15-16/2005

Bottling Analyses:

14.0% alcohol, 5.3 g/l TA, 3.58 pH, and 0.2% residual sugar

Cases Produced:

2400

Suggested Retail:

$17

Release Date:

May 2005

Winemaker's Comments

2004 INOX exhibits fresh fruit virtually jumping out of the glass, with bright yellow and green apple aromas and flavors, punctuated with melon, lemon and lime. The wine is light melon-yellow through the clear glass bottle, has good weight and zings with a good acid structure. A very good white vintage to showcase Dijon chardonnay fruit characteristics.

Quotes

Wine Review Online.com, August, 30, 2005, “Oregon’s Stylish Chardonnays,” Michael Franz: 91. Bright and wonderfully fresh, this wine stands as an object lesson in the possibility of attaining great aromas and flavors from Chardonnay without augmentation from oak…it is remarkably fresh and zesty in the glass, and will partner well with a wide range of foods.

Wine Enthusiast, May 2006, Paul Gregutt: 90. Stainless steel fermented and aged, to bring bright, acid-driven fruit to the forefront. Full-bodied and flavorful, with nicely mixed stone fruits, pineapple, green berries and lemony citrus. It sets up sharply on the palate and holds true, just waiting for some fresh shellfish.

The Wine Advocate, June 2006, Pierre Rovani: 89. ...the Chardonnay INOX is a wonderful value. Its fresh, gorgeous aromatics display pears and a multitude of yellow fruits. Broad, lush, suave, and engaging, this wine exhibits excellent depth, richness, and balance. Its tangy character offers yellow plum and pear flavors in an oil-textured, decadent style.

Wine Spectator, April 30, 2006, Harvey Steiman: 87. Light and appealing for its nectarine and fresh citrus aromas and flavors, finishing steely dry and refreshing.

Wine News, April/May 2006: 86. Light vanilla and lemon drop aromas. Soft and friendly with ripe apple and citrus flavors. Pineapple and banana cap the close.

Food & Wine, May 2006, “Bobby Flay in Love with Savannah,” Matt Lee & Ted Lee. Oregon’s cool climate often results in Chardonnays with firm minerality and appealing spice…Chehalem’s 2004 INOX eschews oak entirely, highlighting the wine’s steely freshness. Wine Pairing of the Month: Grilled Oysters & Chehalem INOX Chardonnay.

Northwest Palate, July/August 2005: Highly recommended. Perfumed aromas of ripe fruit, talc, mineral, and a faint hint of nut. Focused flavors of ripe apple fruit and mineral. Persistent fruit lingers in the long, mineral finish…

Washington Post, August 16, 2006, Dick Rosano. White Burgundy, which is stylistically unoaked or only lightly oaked, shows bright fruit and vivid acidity and...avoids the frequently too-plush flavors of an over-oaked American chardonnay...Outside France, try the Chehalem 2004 INOX...with it's refreshing flavors of lemon, lime and green apple...

Oregonian, May 9, 2006, "Seven Chards You Should Try," Katherine Cole. If you love a steely Chablis, you'll be thrilled by the uniquely Oregon flourish of fresh oranges in this screwcapped wine...

Decanter, September 2005, Norm Roby. Oregon can now make unoaked Chardonnays like no others made in the New World. The 2004 Chehalem INOX stands out.

Bloomberg.com, January 9, 2006, “Racy New Chardonnays Feature Naked Grapes, No Oak,” Elin McCoy. The lack of oak emphasizes bright, racy, zest, cool-climate fruitiness.

WineReview Online, November 2005, "Chardonnay Pilgrims, Take Heart," Patrick Comiskey. . . . Oregon's Chardonnays are showing character as they never did before. The difference is immediately evident in the glass. The “Dijon” Chardonnay vines are now thriving in Oregon’s cool climate, producing Chardonnay that's on a par with the region's much heralded Pinot Noirs. Like the Pinots, Oregon Chardonnays are gently perfumed, well-structured, mineral-tinged wines with high-toned fruit and relatively low alcohols. Like Meursault, the fruit is rich without being cloying, redolent of fresh apples and pears, and bears a pleasing hint of nuttiness.

San Jose Mercury News, March 1, 2006, “Chardonnay Comes on Strong in Oregon,” Laurie Daniel: There were two wines from Chehalem, the 2002 Ian’s Reserve and the 2004 INOX. The INOX . . . is tank fermented and has no malolactic fermentation, so it’s very fresh and fruity. If you think chardonnay tastes like butter and vanilla, try the INOX—that’s what chardonnay fruit tastes like.

Wine Spectator, June 30, 2005 “Oregon Tunes In To Chardonnay,” Harvey Steiman. Oregon’s versions are lighter, generally with higher acidity and less opulence than the typical California style chardonnay. The wines can be charming, and the best have real elegance . . .