Willamette Valley Vineyards Chardonnay Willamette Valley 2009
Showcases gorgeous aromas of sweet, ripe pears and honey crisp apples. Velvety smooth in the mouth, flavors of lemon pie and butterscotch were rounded out with bright, lively acidity. Oregon Chardonnay at it's finest, love it!Add winemaker's notes
Showcases gorgeous aromas of sweet, ripe pears and honey crisp apples. Velvety smooth in the mouth, flavors of lemon pie and butterscotch were rounded out with bright, lively acidity. Oregon Chardonnay at it's finest, love it!
Full-bodied, lush Chardonnay with aromas and flavors of pears, apples and butterscotch with flavors to match. Heavenly on the palate, silky smooth, well rounded, crisp, refreshing acidity. HELLO Oregon Chardonnay!
With a rich golden honey hue and brilliant clarity, this is a gorgeous glass of wine. Notes of floral honeysuckle, creamy coconut, and almond create a very alluring nose. This pleasantly complex wine has prominent notes of pear and pineapple with hints of warm spice, tart lemon, and even savory green olives. Each of the flavors are very individually distinct but blend beautifully together to form an interesting palate. The finish is long with a refreshing green apple flavor. The acidity is bright and crisp and balances out the creamy mouth feel very well. No oak. No excessive butteryness. This is what a chardonnay should taste like. The first taste instantly made me imagine sipping a chilled glass on the patio on a warm summer afternoon while enjoying a nice cheese plate with some fresh fruit and olives. This wine would also pair well with any light chicken, seafood or fish entree or could just as easily be enjoyed on its own.
External Reviews for Willamette Valley Vineyards Chardonnay Willamette Valley
cream, vanilla, barrel toast and spices. Sweet, ripe impression with well-integrated barrel flavors of nutmeg and clove with yeast lees and mineral. The mouth is medium bodied with good flinty acidity for balance and aging potential. The finish is long, fresh, vibrant and clean, with lingering mineral, and toast flavors reminiscent of a French Burgundy. Peak drinkability should be around 2009-2011.