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Yamhill Estate Chardonnay 2013

Chardonnay from Willamette Valley, Oregon
    12.8% ABV
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    12.8% ABV

    Winemaker Notes

    The nose of this mellow Chardonnay Starts with Floral earthy notes, and evolves into a nice spice once on the palate. The wine has a perceived sweet creamy entry supported by a full and viscous texture in the mouth; the finish has a resounding perfume floral note that lingers, lovely with seafood and creamy pasta.

    Critical Acclaim

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    Yamhill

    Yamhill

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    Yamhill, Willamette Valley, Oregon
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    Yamhill Valley Vineyards is dedicated to producing distinctive wines from estate grown grapes in the emerging Oregon style reminiscent of the finest Burgundian and Alsatian wines. The heart of our winemaking is dedicated to Pinot Noir and Pinot Gris wines. With the planting of Pinot Blanc in the spring of 1994 we look forward to being a "three-Pinot family." We are a young vineyard (our first vintage was 1983) and winery in a new winegrowing region, dedicated to the production of cool-climate varieties. While keenly aware of traditional methods used in the production of our wines we are committed to exploring new technologies, innovative techniques and modern practices. We are dogged in our pursuit of a character that is distinctively Oregon and distinctively Yamhill Valley. We are one of the first wineries in America to use synthetic closures and the first to use plastic corks exclusively. We are experimenting with Oregon oak in the barrel aging of our wines. Our goal is to produce the very finest wines that our site and skills allow.

    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 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.

    AUT13YAMHECHARD_2013 Item# 146354