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Wildstock Chardonnay 2014

Chardonnay from Willamette Valley, Oregon
  • WW89
13.5% ABV
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13.5% ABV

Winemaker Notes

The 2014 Wildstock Chardonnay is a product of the nearly ideal conditions nature brought us over that warm and sunny summer. We had endless dry days, warm but not too hot, cool breezes every night – everything Chardonnay wants and needs to show its best.The result is a captivating nose of exotic fruits – pineapples and mangoes, coupled with crisp lemon-lime on the palate and a lingering finish. Vinified and aged in stainless steel – no new oak was harmed in the making of this wine.

Wildstock Chardonnay is a wine to drink and enjoy – tonight! It's a versatile wine - drink it on the deck before dinner, or with an assortment of cheeses, and we love it with an array of chicken, veal or seafood dishes.

Critical Acclaim

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WW 89
Wilfred Wong of
Juicy and bright, the fresh and lively 2014 Wildstock Chardonnay shows us that Oregon is indeed a fine place for this Burgundy grape—for years many Oregon wineries struggled to get this variety ripe, finally we are seeing a change. Winemaker Ian Burch, who graduated with a degree in Viticulture and Enology from Cal Poly in 2006, traveled to Australia, New Zealand, South Africa and finally France. He worked with legendary Burgundian winemaker Dominque Lafon at Evening Land and received the Wine Spectator's highest score for Oregon Pinot Noir and Chardonnay. Determining to make a difference, he has produced a very fine effort in this wine. This wine shows delicious stone fruit flavors and attractive complex notes. I could see this wine paired with grilled chicken wings at a backyard party. Drinking well now. (Tasted: June 6, 2016, San Francisco, CA)
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Wildstock, Willamette Valley, Oregon
Wildstock Wines are all about place – the Willamette Valley – one of the few places on the planet where Pinot Noir can reach it’s fullest potential and produce truly captivating wines.

We’ve always felt that the best wines are made by letting nature take its course. We try to follow that philosophy – taking care not to over-manipulate the wines, and let them be a bit wild – kind of like Oregon.

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.


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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.

EPC30389_2014 Item# 146971