2010 Adelsheim Caitlin's Reserve Chardonnay
Wine Background:
Oregon's pioneer winegrowers planted using selections of
Chardonnay that had been chosen for California's climate. They
were very late ripening - in Oregon, two or three weeks after
Pinot noir. In 1974, David Adelsheim worked harvest in Burgundy
and realized that the vines there produced fewer and smaller
grape clusters and ripened in tandem with Pinot noir. He
suspected that planting clones with these
characteristics might be a boon for Oregon's wine industry.
David followed through by helping create a system at Oregon
State University that dealt with all the red tape and
mandatory quarantines to allow both Chardonnay and Pinot noir
clones to be imported. These so-called "Dijon" clones were
eventually released for planting in 1989. As the vines
matured, we've found that the resulting wines are much different
than what Oregon could formerly produce, much more in the
direction of white Burgundy.
Growing Season:
Average daily temperatures around 50 degrees for the first
three months of 2010 led to an April 12th bud break, which is
fairly normal for the Chehalem Mountains. Following bud break,
average daily temps increased only slightly above 50 degrees for
the three months leading to bloom. The conditions at bloom
remained cool on average but daily highs reached above 70 at
times and a satisfactory set was the result. Berry development
progressed through to veraison on September 9th with temperatures
well below average for our summers. Mid-September brought some
ripening weather when highs began to extend into the mid 80's
and 90's. Near perfect weather arrived in October, allowing
for long hang times to develop the complexity and physiological
maturity of the fruit. Chardonnay grapes for this wine were
harvested on October 16th, 18th, 21st and 22nd. Berries were
small and concentrated, while yields remained low.
Winemaking:
The techniques used to produce this wine are, unsurprisingly,
quite similar to those employed by the finest vintners in
Burgundy. The grapes were hand picked and pressed as whole
clusters with a gentle bladder press. The wine was 100% barrel
fermented in small French oak barrels (16% new). Aging for ten
months allowed the Chardonnay and oak flavors to meld and the
tannins to elongate, thereby softening and rounding the wine.
The wine was bottled on August 25, 2011.
Vineyard/Wine
Appellation: Willamette Valley
Production: 476 six bottle cases
Alcohol: 13.8%
pH: 3.27
THE PLACE
Grapes for this wine were predominately sourced
from Stoller Vineyard (63%), which is located at the
southern edge of the Dundee Hills AVA. Three other
vineyards made a contribution: Crawford Beck in the
Eola-Amity Hills AVA (22%), Boulder Bluff in the
Chehalem Mountains (12%) and Redman in the Ribbon
Ridge AVA (3%).
THE WINE
The very complex aroma profile of this wine shows
artful layers of hazelnuts, lemon blossom, fresh apples,
honey and baking spices. Beautifully balanced on the
palate by the vibrant acidity found in our Northern
wine region, it features a long, polished finish and a
rich, velvety mouthfeel. Pair it with poached salmon,
lobster, smoked meats and cheeses.
16800 NE Calkins Lane, Newberg, OR 97132
Tel: (503) 538-3652 www.adelsheim.com
