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Chehalem INOX Chardonnay 2007

Chardonnay from Willamette Valley, Oregon
  • WE88
  • WS88
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Winemaker Notes

INOX® takes its name from the abbreviation of the French word for stainless steel, inoxydable. The wine was created differently from most Chardonnay you've had. We think we've succeeded in expressing the crisp, steely, and fruit-rich side that we love about some Old-World Chardonnays. What makes this possible is the use of exclusively Dijon clones, exceptionally well suited to Oregon's cool climate and exhibiting a richness that does not depend on oak. Entirely tank fermented, without malolactic fermentation or lees contact, INOX screams of the hallmarks of a cool climate-brightness, pinpoint fruit, and explosive aromas and flavors. We intend INOX for a full range of use, from hot weather chilling to elegant dinner complements.

Fruit comes primarily from our Estate Vineyards, predominantly Stoller, with a measure of Corral Creek. Dijon clones 76, 95, and 96 are fermented together for a fully complemented wine. The estate vineyards are planted on two different soil types: Stoller on Jory and Corral Creek on Laurelwood. In 2008, we also bought Dijon fruit from some of our Willamette Valley neighbors: Gran Moraine, Banks, Temperance Hill, Thistle, Elvenglade, Willamette Valley Vineyards, Roserock, and Willakia.

A platinum, brilliant wine that immediately shares a profusion of floral aromas and bright fruit, especially pear, green apple, honeydew melon, tangerine, peach, apricot, Meyer lemon, and even kiwi and pineapple. Spice and other aromatic accents include confectioners' sugar, vanilla bean, and ginger, as well as the "Juicy Fruit" gum aromatic that is a marker for Dijon-clone Chardonnay fruit. There is a knife-edged brightness and minerality due to incredibly snappy acidity, making it tartly succulent and mouthwatering. Although high in acid, low in alcohol (13.4%), and bone dry (at less than .25% sugar), this has great weight and near-perfect balance.

Critical Acclaim

WE 88
Wine Enthusiast

INOX—from the French inoxidable—is Chehalem’s stainless steel-fermented Chardonnay, what some might label “naked” or "unwooded." It is widely available and very appealing, with a tart, stony texture and bright, acid-driven fruit. Green apple and citrus are front and center in this vintage, with a steely spine of natural acid and virtually no residual sugar.

WS 88
Wine Spectator

Light and appealing for its gentle pear and peach fruit, lingering softly. Drink now through 2010. 7,187 cases made.

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Chehalem

Chehalem

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Chehalem, , Oregon
Chehalem
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.

Australia

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A large, climatically diverse country producing just about every wine style imaginable...

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A large, climatically diverse country producing just about every wine style imaginable, Australia is often misunderstood by consumers. It is not just a source of blockbuster Shiraz or inexpensive wine with cute critters on the label, though both can certainly be found here. It is impossible to make generalizations about a country this physically massive, but most regions are concentrated in the south of the country and experience either warm, dry weather, or more humid, tropical influence. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing and there is a vast array of intriguing varieties to be found.

Bordeaux Blends

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One of the world’s most classic and popular styles of red wine...

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One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington, and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec, and/or Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde river, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful, and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb, or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

NWWch07i_2007 Item# 99540

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