Willamette Valley Vineyards Chardonnay Willamette Valley 2006

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Winemaker's Notes:

Founder, Jim Bernau, purchased the Estate site in 1983 and cleared away the old pioneer plum orchard hidden in scotch...

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cream, vanilla, barrel toast and spices. Sweet, ripe impression with well-integrated barrel flavors of nutmeg and clove with yeast lees and mineral... Read more

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Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe


User Reviews for Willamette Valley Vineyards Chardonnay Willamette Valley

External Reviews for Willamette Valley Vineyards Chardonnay Willamette Valley

External Review
Source: WineChateau.com
04/06/2010

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.


Winemaker's Notes:

Founder, Jim Bernau, purchased the Estate site in 1983 and cleared away the old pioneer plum orchard hidden in scotch broom and blackberry vines. He planted Pinot Noir (Pommard and Wadenswil clones), Chardonnay (Dijon and Espiguette) and Pinot Gris. In the beginning he hand watered the vines with thousands of feet of hose. Numerous classes at UC Davis, and seminars from here to France, sharpened Jim’s viticultural skills and in 1989 he was ready to build his dream. A world class winery in the Willamette Valley-and make cool-climate varietals, especially Pinot Noir, in sufficient quantities to be served and sold in the best restaurants and bottle shops in the world. A combination of determination and extraordinary people has brought Willamette Valley Vineyards from an idea to one of the region's leading wineries, earning the title "One of America's Great Pinot Noir Producers," from Wine Enthusiast Magazine. This elegant, golden honey-colored 'Dijon Clone Chardonnay' shows ripe aromas of pineapple, coconut, honeysuckle and almonds with just a hint of green olives. An acid-forward style, the smooth entry and creamy mouthfeel highlight citrus flavors of grapefruit, orange rind and lemon peel. Flavors of anise contribute a slight spiciness, and rhubarb flavors contribute a slight tartness, leading to an overall complex wine with bright acidity and a green apple snap on the finish. This wine pairs well with white fish such as grouper, grilled halibut and citrus scallops. Also try with fresh fruit, nuts and light-medium cheeses.

Founder, Jim Bernau, purchased the Estate site in 1983 and cleared away the old pioneer plum orchard hidden in scotch broom and blackberry vines. He planted Pinot Noir (Pommard and Wadenswil clones), Chardonnay (Dijon and Espiguette) and Pinot Gris. In the beginning he hand watered the vines with thousands of feet of hose. Numerous classes at UC Davis, and seminars from here to France, sharpened Jim’s viticultural skills and in 1989 he was ready to build his dream. A world class winery in the Willamette Valley-and make cool-climate varietals, especially Pinot Noir, in sufficient quantities to be served and sold in the best restaurants and bottle shops in the world. A combination of determination and extraordinary people has brought Willamette Valley Vineyards from an idea to one of the region's leading wineries, earning the title "One of America's Great Pinot Noir Producers," from Wine Enthusiast Magazine. This elegant, golden honey-colored 'Dijon Clone Chardonnay' shows ripe aromas of pineapple, coconut, honeysuckle and almonds with just a hint of green olives. An acid-forward style, the smooth entry and creamy mouthfeel highlight citrus flavors of grapefruit, orange rind and lemon peel. Flavors of anise contribute a slight spiciness, and rhubarb flavors contribute a slight tartness, leading to an overall complex wine with bright acidity and a green apple snap on the finish. This wine pairs well with white fish such as grouper, grilled halibut and citrus scallops. Also try with fresh fruit, nuts and light-medium cheeses.

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