(updated 02/07/00)
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This wine is the first commercially released vineyard-specific wine from Stoller Vineyards, the newest of our three estate vineyards, technologically a cutting edge vineyard. This is a big, soft, deeply fruited pinot noir, carrying richness and complexity belying the vineyard's age. Overt, black and forward in flavor and texture, look for black fruit and cherry flavors, with balance and fullness. Although soft and lower in acid, the wine should be a good ager. Why couldn't we be this sophisticated as a youngster?
Only 230 cases made from the first single vineyard release year. (Sold out at the winery)
Pommard (40%) and Dijon 114 & 115 (60%) clonal fruit, harvested 9/22-23/97 @23-24 brix, 7.3-7.8g/L acid and 3.52-3.68 pH; fermented with BRG yeast in two 10 day fermentations, including 2-3 days pre-maceration with pectolytic enzyme; acidulated 1 g/L; aged in 60% new French oak from 4 coopers for 10 months without racking; cold stabilized and filtered; Bottled 9/17/98 @ 0.03% residual sugar, 13.4% alcohol, 5.3 g/l acid, 3.88pH. 230 cases made.
The Wine Advocate, December 1999: 89. ...admirable.displays cinnamon-laced dark cherry aromas. Its silky smooth texture leads to a gorgeously ripe character crammed with blackberries and black cherries. Medium to full-bodied, sweet and structured, this wine may be one of the rare Oregon 1997 Pinots to improve with time.
Northwest Palate, September/October, 1999: Exceptional. Garnet color. Ripe black cherry fruit aromas with impressions of smoky, spiced oak. Pure and persistent, with mouthfilling, rich black cherry flavors. Enjoy now with grilled lamb or cellar up to 5 years for additional complexity.
Wine Press Northwest, Fall 1999 (Ken Robertson ): Chehalem winery's 1997 Stoller Vineyards pinot noir ranked first in the Oregon Wine Brotherhood's annual blind tasting of Oregon pinot noirs.
Atwater's Restaurant (Portland, OR), May 22, 1999: 1st place of 42 judged pinots for 1997 Pinot Noir Dinner.
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