00 Wines "VGW" Willamette Valley Chardonnay 2017
SKU
DWVC201711 UCAU
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97 Points - James Suckling
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Made in the ‘black Chardonnay’ method involving pre-press crush with 12 hours of skin contact and heavy long pressing with no sulphites added to the juice in the press pan
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Drinking wonderfully now until 2028.
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1 or more bottles$215.00
Editors notes
Made from a blend of four vineyards. Seven Springs planted with Dijon 96 clone at 480 ft in 2013 in the Eola-Amity Hills AVA on Jory volcanic soils. Von Oesen planted with Dijon 95 clone at 430 ft in 2011 in the Eola-Amity Hills AVA on Jory, Witzel and Ritner volcanic soils. Anahata planted with Dijon 95 clone at 490 ft in 2014 in the Eola-Amity Hills AVA on Chehulpum sedimentary soils. Open Claim planted with Dijon 76 and 95 clones at 420 ft in 2012 in the Willamette Valley AVA on Bellpine sedimentary soils. Made by the ‘black Chardonnay’ method involving pre-press crush with 12 hours of skin contact, heavy long pressing with no sulphites added to the juice in the press pan. No settling before going into barrel. Spontaneous fermentation, no bâtonnage during élevage. 12 months in French oak (20% new) followed by six months in tank on the fine lees.
Details
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Wine Type
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Vintage
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Variety
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Brand
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Location
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Cellaring
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Closure
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Alcohol Percentage
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Bottle Size
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Oak Type
Tasting Profile
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Light (Light)Full (Full)
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Low Tannin (Low Tannin)Tannic (Tannic)
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Sweet (Sweet)Dry (Dry)
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Low Acidity (Low Acidity)High Acidity (High Acidity)
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Aroma
- Apple
- Lemon
- Nectarine
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Palate
- Apple
- Cream
- Peach
Food Pairings
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Cheese -
Fish -
Poultry
Critic Scores & reviews
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James Suckling
97"This offers ripe-pineapple and lime-juice aromas, as well as white peaches and wet stones, in a very expressive mode. The palate has a very smooth core of mellow, cashew nuts and white peaches with some very assertive and dense, fleshy-peach and praline notes to close. Drink or hold"
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Wine Enthusiast
94"Double Zero is reaching for the stars with its impressive lineup of eight Chardonnays. The initials on this bottle stand for “very good white.” Indeed it is—it's thick and rich, with flavors of coconut, toasted hazelnut, butterscotch and mocha. There's fruit in abundance, a tangy mix of apple, peach, tangerine and Meyer lemon, all dusted with baking spices."
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Vinous
95"Pale yellow-gold. Highly expressive, mineral-tinged aromas of fresh melon, pear, tangerine and succulent flowers, along with saffron, vanilla and floral nuances that build in the glass. Shows impressive depth as well as liveliness on the palate, offering mineral-accented Meyer lemon, nectarine, Anjou pear and honeydew flavors that pick up a spicy accent on the back half. Emphatically repeats the pear and spice notes on the impressively long, subtly sweet finish, which delivers powerful thrust and a touch of smoky lees. (JR)"
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Locations
USA
The United States is now the fourth-largest producer of wine worldwide, with an abundance of grapevines planted in many wine regions, though Californian accounts for almost 90% of the country's output. In the late 1800s, the root louse phylloxera decimated many of the vineyards in Europe. It originated in the soils of North America where the vines are naturally resistant and was transferred to Europe on vine cuttings. In this case, North America was both the cause of the problem, and the solution, in the form of resistant rootstock for grafting.
It wasn’t until 1973 when Stag’s Leap Cabernet Sauvignon and a Chardonnay from Château Montelana were judged to be the best in the world at the famous Paris Wine Show that the quality of the Californian wine industry was truly confirmed in the eyes of Europe.
Most all varieties are planted these days in the United States, from Syrah to Tempranillo, Pinot Noir to Cabernet Sauvignon, Merlot, Viognier and every blend in between. Key varieties are Californian Cabernet, Pinot Noir, Zinfandel and Chardonnay. Cooler climates such as Oregon and Washington produce brilliant Pinot Noir. Even states previously considered too hot and arid for wine, like Arizona are being planted, with great results.
Oregon
Oregon, just north of California in the US Pacific Northwest, enjoys a moderate maritime climate, with the Pacific Ocean providing a cooling influence. The region specialises in cool-climate wine varieties, including Pinot Noir (the most planted grape), Pinot Gris, Chardonnay, and Riesling. Oregon Pinot Noir – which has garnered much acclaim – tends to be high in acidity and typically features ripe red fruit and cinnamon flavours. Local Pinot Gris wines are generally fruity and dry. Oregon has a number of American Viticultural Areas (AVAs), including Willamette Valley, Umpqua Valley, Rogue Valley, and Applegate. Willamette Valley sits to the west of the Cascade Mountains and boasts the state’s largest concentration of vineyards and wineries. An environmentally conscious area, many vineyards here are organic and biodynamic.
Willamette Valley
Willamette Valley is the US state of Oregon’s largest American Viticultural Area (AVA). It is home to seven sub-AVAs, nearly 600 wineries, and 68% of Oregon’s vineyards. The region sits in the western part of the state, roughly 80 kilometres from the Pacific Ocean, with the Oregon Coast Range mountains in between to provide some protection from cold winds off the ocean. Willamette Valley is also the wettest region in the state, averaging more than 1,000 mm of rain annually, as well as one of the coolest. However, it does enjoy warm, dry summers with plenty of sunshine. The primary grape variety in Willamette Valley is Pinot Noir. These reds typically boast notes of red fruit, such as cranberries, as well as earthy flavours. You’ll also find Pinot Gris and Chardonnay here.
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