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Chris Mazepink named his Chardonnay "The Hive" to evoke the vineyard where the grapes were grown - an idyllic place where honeybees buzz in the vineyard and apple orchard and fields bloom with spring flowers and herbs. A shower of apple blossom petals float in the breeze - the essence of spring.

Ebony Wines Chris Mazepink

Chris strives to make a "richly textured and voluptuous wine, intensely flavorful. The aroma is a perfume of apple blossom opening to flavors of lemon lime citrus and honey cream with slate, minerals and balanced acidity keep it fresh and uplifting. This is the wine I'm most proud of and follows the direction that Oregon Chardonnay is going."

Made with native yeast fermentation and no filtering, Chris says "it's the vineyard in a bottle." It is made in "the old style: older vines and traditional methods, it beckons to salads, poultry and seafood. We're drinking it like crazy at home right now, it's just right for spring."

The Hive is made entirely from 108 clone Chardonnay. The fruit for this wine is the old 108 clone from the Left Bank Vineyard in the Eola Amity Hills.

"I am focusing on the heirloom varieties of Oregon Chardonnay. Of the 4% of the grapes planted in Oregon that are Chardonnay, only a tiny portion are heirloom rather than the dominant Dijon clones planted in the early 2000's.The tiny amount of old-vine self-rooted Chardonnay like that from the Maresh and Eyrie Vineyards is the inspiration for the renewed interest in Chardonnay in Oregon. I'm in it for the long haul, planting a variety of heirloom Chards in our Olenik Vineyard on long-lasting root stock."

138 cases made.

2-26-2013 - On a personal note, it's five weeks until two year old Archer will be joined by a new baby brother (with the possibility of having the same birthday) and the Mazepinks are getting ready for the big event.

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