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Gordon Brothers Chardonnay 2001

Chardonnay from Columbia Valley, Washington
    0% ABV
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    0% ABV

    Winemaker Notes

    Remarkable for its elegance, the nose of this wine offers distinctive aromas of ripe pear, citrus and passion fruit. Impeccably balanced between richness and acidity, the mouth is very generous with its complex integration of flavors. Concentrated pear and green apple are gently underlined by a delicate touch of oak. A long, velvety aftertaste outlines the depth and richness of this wine.

    Critical Acclaim

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    Gordon Brothers

    Gordon Brothers Cellars

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    Gordon Brothers Cellars, Columbia Valley, Washington
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    The Gordon Brothers vineyards were established in 1980. They have planted a total of 95 acres, consisting of 25 acres of Chardonnay, 21 acres of Cabernet Sauvignon, 20 acres of Merlot, 15 acres of Syrah, 14 acres of Sauvignon Blanc, and one acre of Gewurztraminer. The vineyards lie on a perfectly oriented south-facing slope ranging from an elevation of 600 to 682 feet above sea level, on the Snake River just above Ice Harbor Dam and the confluence of the Snake and Columbia Rivers in southeastern Washington. These mature vines are proving that the Gordon Brothers vineyard has a singular, superior micro-climate. Superb air drainage and all the favorable effects of river sites for grape growing are only two of the reasons that these are some of the most sought-after grapes and wines in the Northwest.

    Columbia Valley

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    A large and geographically diverse AVA responsible for a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington State’s total vineyard area. A small section of the AVA extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

    Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

    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.

    CLW105549_2001 Item# 56450