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Chehalem Ian's Reserve Chardonnay

Year

2007
Varietal

Chardonnay
Style

Rich
Origin

United States
Pairing

Seafood
$35.00 $29.75 per bottle
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Origin
The story of Oregon wine began 40 years ago when David Lett and a couple of other aspiring winemakers planted Pinot Noir in the Willamette Valley, believing that the climate there would allow that varietal to just barely ripen in good years—a condition that tends to produce superior grapes. Critical validation soon followed, and today Oregon’s wines are revered. Following Burgundian tradition, Chardonnay was later planted too, as it grows well in the same cool but temperate weather. Today, Oregon’s Chardonnays are perhaps the most exciting being produced in the U.S.
Pairings
A balanced, moderately oaked Chardonnay like this one from Chehalem will pair well with any medium-weight dish. Recipes featuring rich fish like halibut and grouper or herb-inflected chicken are great matches, as are any dishes with corn, garlic, nuts, shellfish, butter or melted cheese.

Serve chilled (47°F).
Winemaker
In the native Calapooia Indian language, Chehalem means something akin to “gentle land” or “valley of flowers.” The name was chosen by Harry Peterson- Nedry when he began vineyard operations in 1980, with partners Bill and Cathy Stoller of Stoller Vineyards joining him in 1993. Peterson-Nedry was a veteran winemaker whose philosophy of crafting elegant, pure, unadorned wines aligned with the Stollers’ own vision. Since its founding, Chehalem has been one of the most prominent of brands as Oregon has climbed from obscurity into the forefront of American wine culture.
The Wine
For decades, Oregon's Chardonnay wines lagged qualitatively behind Pinot Noir and Pinot Gris--largely because, as it was finally discovered, most vineayrds had been planted to a clone largely incompatible with Oregon's climate. As soon as better clones were introduced, quality skyrocketed. Ian's Reserve Chardonnay is made from these new French clones, and it shows. Flavors of apple, Asian pear and soft yellow mirabelle plum merge with hints of vanilla and lemon. The palate is rich and creamy, but enlivened by brisk, refreshing acidity, offering an almost Burgundian turn.

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