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Roserock by Drouhin Oregon Eola-Amity Hills Chardonnay 2015

Chardonnay from Eola-Amity Hills, Willamette Valley, Oregon
  • JS94
  • W&S91
  • WS90
13.9% ABV
  • JS94
  • WE92
  • WS91
  • JS95
  • WS91
  • WE90
  • WW90
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13.9% ABV

Winemaker Notes

The 2015 Roserock Chardonnay leads with clean, fresh aromas of apple, honeydew, white flowers, shortcake and a touch of nuttiness. On the palate, the wine is generous and round, with flavors of citrus tart, white peach, almonds, and spice with a delicious combination of minerality and richness. The finish is long. Enjoy the wine through 2020.

Critical Acclaim

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JS 94
James Suckling
Apple pie, pears, lemons and white chocolate to this elegant chardonnay. Medium to full body, a dense texture and a deep and mineral finish. I love the elegance and style. Fresh acidity. Drink or hold.
W&S 91
Wine & Spirits
Scents of caramel and pear give this wine an attractive first impression. Texturally, the wine is thoroughly seductive, its firm cushion of fruit limned by a snappy saline tang that provides contour and mouthwatering complexity. For a seafood dinner of Cantonese salt-and-pepper prawns.
WS 90
Wine Spectator
Harmonious and pretty, with grapefruit and passion fruit aromas and delicately rich and layered pear and spicy lees flavors that linger.
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Roserock by Drouhin Oregon

Roserock by Drouhin Oregon

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Roserock by Drouhin Oregon, Eola-Amity Hills, Willamette Valley, Oregon
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Drouhin Oregon Roserock is the newest chapter in the Drouhin story, extending from Burgundy's Cote d’Or and Chablis, to the Dundee Hills of Oregon, and now Oregon's Eola-Amity Hills.

Drouhin Oregon Roserock continues a four-generation story that began in 1880 when Joseph Drouhin moved from Chablis to Beaune, in the heart of Burgundy.

In Oregon, as in Burgundy, the Drouhin Family farms singular, expressive parcels of land. The Roserock Vineyard sits at the southern tip of the Eola-Amity Hills, in Oregon's Willamette Valley and is marked by volcanic soils, cooler temperatures and an ideal elevation range. Farmed by Phillipe Drouhin, Roserock is certified sustainable.

Eola-Amity Hills

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Running north to south, adjacent to the Willamette River, the Eola-Amity Hills AVA has shallow and well-drained soils created from ancient lava flows (called Jory), marine sediments, rocks and alluvial deposits. These soils force vine roots to dig deep, producing small grapes with great concentration. Like in the McMinnville sub-AVA, cold Pacific air streams in via the VanDuzer corridor and assists the maintenance of higher acidities in its grapes. This great concentration, combined with marked acidity, give the Eola-Amity Hills wines—namely Pinot noir—their distinct character. While the region covers 40,000 acres, no more than 1,400 acres are covered in vine.

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 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.

WWH144626_2015 Item# 254254