Processing Your Order...

Search for ""

Update your browser to enjoy all that Wine.com has to offer.

It's easy to update and using the latest version
of Internet Explorer means all your web browsing will be better.

Yes, Update Now

Rex Hill Chardonnay 1999

Chardonnay from Willamette Valley, Oregon
    0% ABV
    • W&S90
    • WE86
    • WS87
    All Vintages
    Currently Unavailable $12.99
    Try the
    12 99
    12 99
    Save $0.00 (0%)
    Ships Mon, Dec 24
    Limit 0 bottles per customer
    Sold in increments of 0
    Add to Cart
    0
    Limit Reached
    0.0 0 Ratings
    My Wine Share
    Vintage Alert
    Alert me when new vintages are available
    Rate for better recommendations
    (256 characters remaining)
    Cancel Save

    0.0 0 Ratings
    0% ABV

    Winemaker Notes

    Nose: Lemon, red apple and crisp vanilla.

    Palate: The flavor of ripe apples contributes to a slightly sweet entry, nicely balanced by the essence of pear, fig and rich nutmeg. Finishes with a subtle touch of oak.

    Critical Acclaim

    All Vintages
    Rex Hill

    Rex Hill

    View all wine
    Rex Hill, Willamette Valley, Oregon
    Image of winery
    Rex Hill has been making elegant Pinot Noir for 30 years in Oregon's Willamette Valley. The landmark winery is located at the gateway to Oregon's wine country and welcomes visitors daily to their historic tasting room. Estate vineyards, including the crown jewel, Jacob Hart Vineyard, are farmed to Biodynamic tenets and the winery itself is L.I.V.E. certified. Now owned by the families at A to Z Winewords, the Rex Hill legacy of superior Pinot noir continues. The group brings combined Oregon winemaking experience that spans more than two decades and three continents, as well as high energy, commitment and love of Oregon Pinot Noir.

    Willamette Valley

    View all wine

    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

    View all wine

    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy 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. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

    CLW530182_1999 Item# 47108