Chehalem Chardonnay Ian's Reserve 03
Entirely Dijon clone, this is our attempt to make fine white Burgundy, complete with richness, balance and great acid structure for aging. Named for Ian Peterson-Nedry who died on the first day of harvest for Dijon clones from our vineyards in 1996, it is our best white and, with vine age, may be one of the best chardonnays you've tasted. The Wine Advocate annually calls Ian's Reserve "certainly one of the finest Oregon Chardonnays I have tasted to-date." (Each year we select one of Ian's poems to appear on the back label.)- the winery
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Dijon Clones
Acquired from Burgundy's collection of clones selected at the University in Dijon as vineyard replants, Dijon clones are well suited to the cool climate of Oregon. Ripening as in Burgundy, slightly before pinot noir rather than two weeks afterwards as was common with the original clones selected for a warmer California climate, these clones revolutionize Oregon chardonnay. Over the last couple decades strong cooperation between Burgundians and Oregonians, led by Raymond Bernard and David Adelsheim, respectively, resulted in a number of these clones being brought into Oregon State University's clonal importation program, the favorites being 75, 76, 95 and 96. They have been planted throughout the valley and constitute almost exclusively the source of serious Oregon chardonnays, including Ian's Reserve and our INOXÖ.
The Vineyard
Stoller Vineyards is our newest vineyard, containing state-of-the-art clones, rootstocks and planting densities, as well as full viticultural tools such as drip irrigation. Stoller has 75, 76, 95 and 96 Dijon chardonnay clones, at two high densities. A warm site at the tip of the Dundee Hills, elevations range from 200-600 feet and soils are Jory, a soil series of deep, red volcanic loam. Site and clones assure full ripeness in all vintages. Some of this bottling also comes from Corral Creek Vineyards.
The Vintage
2002 is a soft, big vintage. It saw almost ideal growing and ripening weather and less than an inch of rain during harvest. This is not a typical cool climate vintage and the pinot noirs will be soft, fleshy and early appealing. Whites will be full and broad, and early maturing. The alcohols are restrained slightly by yields that were neither too generous nor forced extreme extraction: pinot noirs, 2.38 tons/acre; chardonnay, 2.77; pinot gris, 2.26; riesling, 2.77; gamay noir, 1.86; pinot blanc, 4.27.
Winemaker's Comments
This is a big, rich chardonnay, with plenty of structure and brightness, but emphasizing mouth feel and complex flavors. It is oily rich, has vanillin character and a viscosity that give a cr?me caramel impression on the palate. There is lift and brightness from alcohol and white spices. There is breadth and sweetness from an almost honeyed set of flavors that include hints of toffee and even chartreuse. A fine weight. A fine complexity.
