Eola Hills La Creole Vineyard Chardonnay 1998
Chardonnay from Oregon
LaCreole is a blend of Chardonnay, made from grapes sourced from vineyards throughout the state. It's deep body, creamy texture and thick finish make this wine stand out from others. A wine to stand the test of time.
Food and Wine Pairing: This rich textured wine with its creamy finish matches well with a variety of foods. Try it with grilled Portobello Mushrooms topped with a Montrachet goat cheese sauce. A poached salmon with caiar and Champagne cream topping or a salad of salmon. Hard cheeses, shrimp & poultry are other foods you might also try with this wine.
Eola Hills Winery
Tom Huggins, founder and general manager of Eola Hills, had a dream rooted in facts. He knew that great wines could only come from great vineyards, and through his former occupation as a agricultural insurance expert, he knew where that precious vineyard land was located. This knowledge enabled him to purchase some of the prime sites for his own vineyards in the rolling terrain of the Northwest Willamette Valley of Oregon, and to fulfill a dream of creating his own wine.
Situated in a natural weather shadow of the Coast Range, which shunts storms from the Pacific Ocean north to Portland and south below Salem, the Eola Hills vineyards are protected from weather extremes. Yet in summer, a gorge carved by ancient glaciers draws in maritime air to provide ideal cooling for sensitive varietals in those warmer months.
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About Other Oregon
Like many other states, Oregon itself is an AVA of note. An Oregon wine can simply state "Oregon" as its place of origin, which typically means the grapes came from multiple smaller AVAs within the state.
Beyond the main AVAs of Oregon, like Willamette Valley, Rogue and Umpqua, smaller regions are gaining ground. Some you may see on the label include:
Walla Walla Valley AVA – these are most often associated with Washington State, but technically they run over the state lines into Oregon. Most wineries only use a small fraction of grapes from the Oregon side in order to maintain a Washington State wine, but you may see some Oregon producers sourcing grapes from those small overlapping AVAs.
Southern Oregon AVA – encompassing the Rogue and Umpqua Valleys, this AVA is a large area where many producers are experimenting with Syrah.
Oregon has long been an agricultural state, producing everything from hazelnuts to cattle. The Willamette Valley
in particular is a fertile basin for all sorts of produce. Not quite pegged as a wine state, in 1965, a UC Davis graduate named David Lett decided that the Willamette's climate mirrored that of Burgundy in France. With that in mind, he decided to plant some Pinot Noir
clones to see how they did. And a good gamble it was. The Willamette is now one of the only regions in the world to focus solely on Pinot Noir as its red variety. Also known for Chardonnay
and Pinot Gris
. The southern part of Oregon has been slower in delving into the world wine market, but has been making excellent strides with their Rhone style varietals, like Syrah
. There are also coastal regions producing promising wines.
Alcohol By Volume Guide
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.