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Left Coast Cellars Truffle Hill Chardonnay 2016

Chardonnay from Willamette Valley, Oregon
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    Winemaker Notes

    No butter, no vanilla, but maybe just a bit of cream... what Chardonnay tastes like when it lets its hair down. Flinty with Golden apples, baken pears, spice and fig on a refreshing frame, sur lie aged for just 9 months.

    This Chardonnay is delicious with French country dishes. The flavors in the wine make you wish for Pate and a hunk of crusty bread, some rich creamy cheese and perhaps a slice of quiche. Try with potted salmon rillettes, crab cakes and a salad of pears, walnuts and Oregon Rogue Creamery blue cheese.

    Critical Acclaim

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    Left Coast Cellars

    Left Coast Cellars

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    Left Coast Cellars, Willamette Valley, Oregon
    Left Coast Cellars is situated directly on the 45th parallel. Our sustainably farmed 100 acres of Estate vineyards are planted on fractured stone soils with varying slopes, orientations and elevations. The union of these various microclimates contributes to the complexities and subtleties in all of our wines. The cool Pacific Ocean breezes that are driven into the Willamette Valley through the Van Duzer Corridor, ending just west of our vineyards, moderate our sunny summer days. It is this precise combination of geography and geology that gives our wines a distinct sense of place.

    The entire Left Coast estate consists of 306 acres. Steep hills facing west, north and south, creating a natural amphitheater surrounding a large meadow and spring fed lake, central to the gravity fed irrigation of our vines. We have chosen to plant grapes on only the predominantly southern-facing slopes.

    The remainder of our property is preserved as one of the last stands of original old growth White Oaks in the area and also contains fruit orchards, meadows, lakes and streams. The bodies of water attract migrating birds and encourage birds of prey, helping to balance animal life in the vineyards. An importance is placed on the park-like nature of our grounds through expanded gardening and flowering areas.

    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 Mediterranean 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 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. Silty, loess soils are found in the Chehalem Mountains.

    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.

    HNYLCCTHC16C_2016 Item# 347735