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Adelsheim Staking Claim Chardonnay 2015

Chardonnay from Chehalem Mountains, Willamette Valley, Oregon
  • W&S93
  • WW93
13.5% ABV
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13.5% ABV

Winemaker Notes

This 2015 Chardonnay opens with vivid aromas of lemon curd, Asian pear, white flowers, Bergamot orange zest, and cardamom. The flavors of lemon curd and Asian pear carry into the mouth, accompanied by a wet stone minerality. The firm structure and rich textural components linger on the palate.

Critical Acclaim

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W&S 93
Wine & Spirits
Purity is the first impression this wine gives: There’s no makeup, no filler, just a saline whiff of pineapple, broadening as it opens toward pear. The flavors feel brisk and detailed, a lemon tartness contrasting bread-crust lees, and bringing the wine to a tense finish. For fish, like grilled halibut.
WW 93
Wilfred Wong of Wine.com
COMMENTARY: When I first tried the Adelsheim wines in the 1980s, I knew that this was a property to follow and indeed the 2015 Staking Claim Chardonnay has rewarded me. TASTING NOTES: This wine has it all. Its aromas and flavors of mineral, tart fruit, and chalk suggest a pairing with simply prepared shellfish. (Tasted: October 26, 2018, San Francisco, CA)
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Adelsheim

Adelsheim

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Adelsheim, Chehalem Mountains, Willamette Valley, Oregon
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Established in 1971, Adelsheim is a family-owned and operated winery with estate vineyards located in Oregon's northern Willamette Valley. Over the past 41 years, the Adelsheim Vineyard estate has grown to include twelve exception vineyard sites throughout the Valley, totaling 237 acres. Company co-founder, David Adelsheim, has done work throughout the years to benefit both the Oregon and American wine industries: grape and wine research, wine labeling, industry education, and promotion. He is recognized for his "outstanding service" to the industry and has played a vital role in building the Oregon wine industry and establishing its reputation worldwide. Today, he leads a current generation of passionate staff devoted to leading the industry in crafting consistently transcendent wines.

Chehalem Mountains

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The Chehalem Mountains is a northwest-southeast span of several distinct mountains, ridges and peaks in the northern part of the Willamette Valley. Of all of Willamette Valley's smaller AVAs, it is closest to the city of Portland. Its highest summit, Bald Peak at an elevation of 1,633 feet, serves to generate cooler air for the rest of the AVA and its hillside vineyards. The region covers 70,000 acres but only 1,600 acres are planted to vines; soils of the Chehalem Mountains are a mix of basalt, ocean sediment and loess.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

YNG291122_2015 Item# 513826