2010 DIVISION CHARDONNAY
Harvest Date: 10/26/2010
Sugar at Harvest: 22 degrees brix
Varietal: Chardonnay- Unknown Clone
Production: 76 Cases
Final pH: 3.35
Final Alcohol: 12.0% by vol
Winemaking Notes: Barrel fermentation “sur lie”
Aging: 10 months ageing, French Oak barrels, 35% new, and 35% neutral and Stainless Steel drum, 30%
The 2010 Division Chardonnay is our entrant white from Oregon’s Willamette Valley. We sought to create a higher acidity oak fermented and aged Chardonnay in the style of the southern Burgundy Maconnais region. These are the Chardonnays common to the appellations of Pouilly-Fuissé, Saint Veran, among others.
2010 brought the kind of weather that should enchant those who enjoy true cool climate vintages, like us, with a growing season that brought the coveted physiological and phenolic ripeness without high sugar and low acidity. In others words, it was an awesome year for us to get the ball rolling for our first Chardonnay.
This wine was sourced from our primary grape source, the Eola-Springs Vineyard, just outside of Salem, OR. These self-rooted vines were originally planted in the 70’s, ancient for Oregon! As such, the clonal type is unknown although likely to have come from some older UCD Davis California clones. California Chardonnay is tough to ripen in our climate, but the warm site at Eola-Springs Vineyard always seems to get there. This year definitely had us sweating a little at the finish line (nearly November)!
This wine is not a buttery/oaky bomber! Nor is it a non-malolactic/all steel fermented/highly citric version, which are currently in fashion. We are proud to present a traditional and balanced barrel fermented Chardonnay that we believe will age very gracefully, but is certainly also nice to drink right now!
This wine is developing at a faster pace than our others, making it a fun study for tasting notes. There is, however, a common theme we keeping coming back to. The aromatic start is quite floral and rich in almond, with a moderate amount of wet slate that brings a quality of freshness. This Chardonnay has a great color to boot – not too dark, not too light – just right! The taste leans to the fruitier side with the dominant flavor of apricot, and secondary notes of pear, fresh butter and light oak with a nice crisp mineral finish.
We have been enjoying this wine's characters best at around cellar temperature (a little warmer than refrigerator temperature), so keep that in mind when you pop open a bottle.