12 Bottles: $255
Our Chardonnay is a field blend of two Dijon clones; 76 and 95, which are ideal matches for the Oregon climate, showing a wide variety of characteristics depending on the growing season. This warmer year lends to tropical notes, such as the pineapple aromatics you'll find, as well as ripe flavors of pecan, which are contrasted with bright and lively prickly pear characteristics, adding a dynamic note to the long finish. Enjoy with white fish and cream sauces to enhance your tasting.
Ariel C. Eberle
100% Yamhill Valley Vineyards Estate Grown Fromage and Hiltop Block
Picked: September 23 & 29, 2014
Yield: 3.08 Tons/acre
TA: 6.15 g/L
Fermented and aged in Stainless Steel
Duration: 20 days.
5 months in 100% Stainless Steel
March 19, 2015
TA: 5.9 g/L
Residual Sugar: 0.2% (Dry)
Production: 597 cases
We are the second oldest vineyard in the McMinnville AVA. McMinnville AVA is known for having intense, enduring wines. Some of our top soils were brought here over 15,000 years ago in the Missoula floods, which makes this area incredibly unique. We have the perfect climate, being in the rain-shadow of the Coastal Foothills, with winds that form from the Van Duzer corridor, and western facing sloping hillsides. All of this makes for unique wines of quality grown 100% from our Estate.
2014 was an early year from the start, bud break happened in mid-April. A warm spring supported vine growth in preparation for flowering and fruit set which were both earlier than usual as well. The vineyard manager and crew took extra care to pull leaves during this very vigorous growing season to keep disease stress down and it certainly paid off, the fruit came in clean and ripe. 2014 is fondly referred to as "the big and beautiful vintage" by YVV insiders. The hot and long growing season allowed us to have higher yields than usual while still delivering gorgeous, quality fruit.
Grapes were hand-picked from our estate vineyard and delivered to the crush pad where they were meticulously hand sorted, and pressed whole cluster to minimize any bitterness that may have been extracted from the skins during de-stemming. Juice was settled overnight, and then racked and inoculated. Slow, cool fermentation encourages a full bouquet to accompany rich and complex flavors.