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Hogue Chenin Blanc 2000
In the nose, our 1999 Chenin Blanc has cut green apple, peach and fresh hay aromas, with a clean and slightly vanilla note that's typical of the variety. There are plenty of crisp honeydew melon and lime flavors, balanced by a lively mouthfeel and acidity. This would be great paired with a hearty salad or even Korean barbecue with its spicy-sweet flavors.
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.
Responsible for some of the world’s highest quality white wines, Chenin Blanc doesn’t always get the recognition it deserves. Unquestionably at its best in its birthplace of the Loire Valley, Chenin Blanc can do it all—from bone dry to unctuously sweet, still or sparkling. Perhaps Chenin Blanc’s greatest asset is its ever-present acidity, maintained even under warm growing conditions. Chenin Blanc is planted in California, namely in the Clarksburg AVA but also very widely planted in South Africa, where it is occasionally labeled as “Steen.”
In the Glass
Chenin Blanc ranges from austere to richly sweet, with aromas of McIntosh apple, honey, beeswax, jasmine, hay, and quince. When grown in warmer regions, Chenin Blanc develops richer, tropical-fruit flavors, such as pineapple and melon, as well as ripe stone fruit. Often these wines carry some residual sugar.
Cool-climate Chenin Blanc has the structure, austerity, and chalky acidity to work with antipasti or unadorned seafood, such as oysters and shellfish. Off-dry styles work well with the sweet-and-sour nature of Thai and Vietnamese food.
There are several appellations throughout the Loire Valley devoted to producing different styles of Chenin Blanc. Vouvray, Saumur, Anjou, and Savennieres are known for excellent dry and off-dry wines; Vouvray, along with Montlouis, Bonnezeaux, and Quarts de Chaume, produces glorious late-picked sweet wines whose high sugar levels are offset by Chenin Blanc’s hallmark acidity. Sparkling Crèmant de Loire, Saumur, and Vouvray provide delightfully affordable and flavorful alternatives to Champagne.