Adelsheim Unwooded Chardonnay 2007
As the winemakers of the Oregon wine renaissance re-established vinifera grapes in the 1960s and 1970s, the wine regions of Northern Europe (especially Burgundy and Alsace) were their models. However, the only legal place to acquire grapevines was California, and when it came to Chardonnay, the choices available were three late-ripening selections Draper, Wente and 108 all selected for climates much warmer than Oregons. Though there were occasional examples of lovely Oregon Chardonnay, autumn rainstorms often arrived before the grapes were fully ripe. In 1974, David Adelsheim, while working a harvest in Burgundy, noted that Chardonnay there ripened earlier in relation to Pinot noir than it did in Oregon, and so at his (and others) urging, Oregon State University imported a number of Chardonnay clones from Burgundy in the years 1977 to 1988. Starting in 1989, these Dijon clones were released to growers, and as those vines matured, weve found that the resulting wines are much different than what Oregon could formerly produce, much more in the direction of white Burgundy.This 2007 vintage of Caitlins Reserve Chardonnay is a blend from the Quarter Mile Lane and Bryan Creek Vineyards and includes small amounts from the Stoller and Zenith Vineyards. By blending the grapes from different sites together, we create a balanced and flavorful wine. Caitlins Reserve offers flavors of apple, pear, almond and vanilla. The wine was aged in a third new French oak barrels and has undergone malolatic fermentation.
The 2007 Adelsheim Chardonnay from the Willamette Valley is a great food wine! This wine surprised me, certainly - I'm not always the biggest Chardonnay fan, but the style of this wine is quite nice and even refreshing. Try for yourself and find your favorite compliments; burrata with seasonal fruits is one of mine.
External Reviews for Adelsheim Unwooded Chardonnay
This wine features spicy aromas and smoothsmooth texture. Nutmeg and fig aromasslowly give way to Gravenstein apple andhoneydew melon flavors. Weve found thatit pairs well with rich seafood and poultrydishes, as well as hard Alpine cheeses -(comte, fontina, cave-aged gruyère.
This bottling shows artful layers of figs,Asian pears, apricots, apples, nutmeats andminerals. Beautifully balanced by the acidityfound in our Northern wine region, it featuresa long, polished finish. Pair it with poachedsalmon, lobster, smoked meats and cheeses.