The summer of 2018 was exceedingly dry and sunny. Fortunate weather brought light showers followed by cool, dry weather just before harvest. This ideal combination bodes well for a long lived vintage. Citrus and white peach define the aromas, with crisp minerality on the finish. New oak was limited to sixteen percent. The final blend was 27% Dijon 95, 73% Dijon 76. The Dijon 76 provides it’s usual citrus notes and crisp minerality on the nose and finish. The Dijon 95 contributes some complexity and weight to the mid-palate, with more stone fruit aspect and mouthfeel.
91 pts., Best Buy - Year’s Best Oregon Chardonnays October 2020 issue of Wine & Spirits
93 pts. Purely Domestic Wine Report
Alcohol: 13.7%
pH: 3.25
Acidity: 5.3 g/L
Bottled: July 17, 2019
Each of the three lots were pressed separately and fermented in barrel. About two thirds were inoculated with our proprietary yeast, the remainder with an isolate from Burgundy. When dry, all barrels underwent full malolactic fermentation. Lees stirring occurred weekly during primary fermentation, but not during malolactic. The final blend was 27% Dijon 95, 73% Dijon 76. Barrels were Sirugue and Damy, 12% new.
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