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Brick House Ribbon Ridge Chardonnay 2013

Chardonnay from Ribbon Ridge, Willamette Valley, Oregon
  • WS90
13.6% ABV
  • JS90
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13.6% ABV

Winemaker Notes

This is an estate grown and produced blend of five Chardonnay clones ( Dijon 75,76, 77, 78 & 96).

All of the fruit is estate grown. All of it is certified organic.

Critical Acclaim

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WS 90
Wine Spectator
Supple, spicy, polished and toasty, offering well-formed pear, peach and freshly turned earth flavors. Harmonious on the quiet finish. Drink now through 2018. 300 cases made.
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Brick House

Brick House

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Brick House, Ribbon Ridge, Willamette Valley, Oregon
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Brick House Vineyards was established in 1990. The vineyards are surrounded by the fruit and hazelnut orchards above the Chehalem Valley, the rolling hills at Brick House compose just such a place. A New World site dedicated to Old World wisdom, and a way of growing grapes proven over a thousand years or more. At Brick House, "organically grown" is more than just a phrase on the labels of the wines. All of the fruit is estate grown. All of it is certified organic.

Ribbon Ridge

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Ribbon Ridge is a regular span of uplifted, marine, sedimentary soils (called Willakenzie), whose highest ridge elevations twist like a ribbon. An early settler from Missouri named Colby Carter noticed this unique topography and gave the region its name in 1865—though but it wasn’t declared its own AVA until 140 years later, in 2005. The AVA is enclosed by mountains on all sides between Yamhill-Carlton and the Chehalem Mountains, and is actually part of the larger Chehalem Mountains AVA. Its soils have a finer texture than its neighbors with parent materials composed of sandstone, siltstone, and mudstone. Given its presence of natural aquifers in this five square mile area, most vineyards are actually easily dry farmed!

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’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based 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. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

CHMBRC1101013_2013 Item# 165153