Wine Background: Oregon’s pioneer winegrowers planted using selections of Chardonnay that had been chosen for California’s climate. They were very late ripening - in Oregon, two or three weeks after Pinot noir. In 1974, David Adelsheim worked harvest in Burgundy and realized that the vines there produced fewer and smaller grape clusters and ripened in tandem with Pinot noir. He suspected that planting clones with these characteristics might be a boon for Oregon’s wine industry. David followed through by helping create a system at Oregon State University that dealt with all the red tape and mandatory quarantines and allowed both Chardonnay and Pinot noir clones to be imported. These so-called “Dijon” clones were eventually released for planting in 1989.
This Chardonnay features intense fruit character and a luscious texture. It offers rich aromas and flavors of blanched almonds, vanilla and plantain. It pairs well with rich seafood and poultry dishes, and hard Alpine cheeses - comté, fontina, cave-aged gruyère.
- Wilamette Valley