Adelsheim Chardonnay Caitlin Reserve 07
Adelsheim Chardonnay Caitlin Reserve 07 is a very special Chardonnay from a winery that really knows how to make it. There's a lovely bouquet of zesty sweet lemons, hazelnuts, floral and spice notes, and an elegant touch of French oak. On the palate, it shows layers of complex yet focused flavors of citrus (sweet lemons again) and minerals, beautifully balanced acidity, and a long, smoothly sweet finish. Again, the oak flavors and tannins are quite minimal, especially when compared to the norm for this variety. This Chardonnay will pair beautifully with poached salmon, lobster, smoked meats and cheeses, and spicy dishes.
San Francisco Chronicle, March 21, 2008 Rating: THREE STARS (out of 3). This wine - made from Burgundian clone 76 fruit - is sourced from Stoller Vineyards. The wine ’s name and label portrait by Ginny Adelsheim is of Caitlin Wells, who started helping at the winery’s open-house tastings when she was 5 years old. Bright and light with layers of crisp apple and stone fruit, toasted nut and spice hints, this wine has textural richness and focused acidity on its long, balanced finish.
MORE INFORMATION
From the winery:
As the winemakers of the Oregon wine renaissance re-established vinifera grapes in the 1960's and 1970's, the wine regions of Northern Europe (especially Burgundy and Alsace) provided their models. However, the only legal place to get grapevines was California. When it came to Chardonnay, the choices were three late-ripening selections - Draper, Wente, and 108 - all selected for warmer climates than Oregon's. Though some fine wines were produced, autumn rainstorms frequently arrived before these selections were fully ripe.
While working in Burgundy in 1974, David Adelsheim saw that Chardonnay there ripened at the same time as Pinot noir, not two-to-three weeks later as in Oregon. So, at his (and others') urging, Oregon State University imported a number of Chardonnay clones from Burgundy during the years 1977 to 1988 and, starting in 1989, these "Dijon" clones were released to growers. Today, the resulting wines have entirely different flavors than those of the old California selections; they are, in fact, much more like those of white Burgundy.
