Grape Varietals: 100% Estate Chardonnay, 50% Dijon 76, 50% Dijon 96.

Appellation/Region: Chehalem Mountains AVA, Oregon

Vineyard and Soil: Blakeslee Vineyard Estate is located on a Southeast facing slope of the Chehalem Mountains at an elevation of 500-500 feet.  The Vineyard has been farmed sustainably since 2008, and is “LIVE” Certified.

Vintage Notes: Overall, the timing of the 2013 growing season was typical for Oregon. A warm and dry summer gave way to several high heat spells in late August and early September.  Picking was in line with average Estate vintages.

Harvest: The .875 acre  yielded 3.54 tons was harvested at 22 Brix on September 26, 2013.

Vinification and Aging: After harvesting, the grapes were gently whole cluster pressed and slowly barrel fermented in both stainless steel and French oak barrels in a cool cellar maintained at 55 degrees Fahrenheit. Malolactic fermentation was completed before bottling. The barrels were racked to tank and filtered. The finished wine saw 5% stainless steel, 15% new oak and the balance of neutral oak for the overall 10 months of fermentation and aging.

Description: Pretty vanilla oak, rich floral honey, nutmeg and cinnamon apple, crème Brule’, and toasty brioche with orange zest and white peach envelop the nose and mouth. Rich creamy round texture with focused acidity builds to a firm full month feel with and lingering finish of honeyed perfumed fruit. This Burgundian-styled wine can be equally enjoyed on its own or with a meal.

Wine Maker: Robert Brittan
Bottling date: August 14, 2014
Alcohol: 13.5 %
PH at bottling: 3.27
TA at bottling: 6.4 g/L
Residual Sugar: 0 g/L
Cases Produced: 200
Release Date: 05/15/2015