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Chehalem Corral Creek Vineyard Reserve Riesling 2002

Riesling from Willamette Valley, Oregon
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    Winemaker Notes

    An almost-cult wine made in very limited quantities, in the style of Alsace. Largely for top-end restaurants or Dry Riesling freaks, this is a big wine with brilliant, rich fruit, bright acid and a weighty palate.

    The acidity provides ageability and great structure, making it amazing with food and cleansing on the palate. It continues the viscous, intense, Alsatian styled wines that our Pinot Gris Reserve starts; it is harvested late (always in November) with a touch of botrytis and full ripeness, giving the most intense dry riesling we can make; concentrated and well-structured on the palate, it is tightly packed as a young wine, showing mineral and grapefruit on the nose, with spice, white stone fruit, and floral accents just beginning to surface; vinified in small lots with a selection of yeasts, it is dry and as perfectly balanced as we can make it.

    Critical Acclaim

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    Chehalem

    Chehalem

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    Chehalem, Willamette Valley, Oregon
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    With two vineyards on either end of Chehalem Ridge and one in the Dundee Hills, Chehalem is dedicated to reflecting as purely as possible what the vineyard has produced. With minimal processing and without compromising great fruit, Chehalem wines promise good ageing but are very drinkable young. Production quantities of all Chehalem wines are limited, to assure ultimate winemaking control.

    Willamette Valley

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    One of Pinot Noir’s most successful New World outposts, the Willamette Valley is the largest and most important AVA in Oregon. With a temperate climate moderated by a Pacific Ocean influence, it is perfect for cool-climate viticulture—warm and dry summers allow for steady, even ripening, and frost is rarely a risk during spring and even winter. Mountain ranges bordering three sides of the valley, particularly the Chehalem Mountains, provide the option for higher-elevation, cooler vineyard sites. The three prominent soil types here create significant differences in wine styles between vineyards and sub-AVAs. The iron-rich, basalt-based Jory volcanic soils found commonly in the Dundee Hills are rich in clay and hold water well; the chalky, sedimentary soils of Ribbon Ridge, Yamhill-Carlton, and McMinnville encourage complex root systems as vines struggle to search for water and minerals. The silty loess found in the Chehalem Mountains, somewhere in between the other two in texture, is fertile and well-draining but erodes easily, creating challenges for growers but necessitating careful vineyard management.

    The celebrated Pinot Noir of the Willamette Valley typically offers supple red fruit, especially cranberry, without the powerful punch often packed by its California counterparts. Elegance is paramount here, and fruit flavors are balanced by forest floor, wild mushroom, and dried herbs—much more in line with Burgundian examples of the variety. Chardonnay too takes its inspiration from the French motherland, focusing on tart, crisp fruit and minerality, rarely relying upon heavy new oak. Pinot Gris here is fleshy and bright, and Riesling is dry, aromatic, and citrus-focused.

    Riesling

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    A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling, and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

    In the Glass

    Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

    Perfect Pairings

    Riesling is very versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

    Sommelier Secret

    It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

    GVDCHEHCCVRESRIES_2002 Item# 74394