I've always been interested in Oregon Chardonnay because I feel that it's a variety that should be better represented in this part of the world. After all, the Willamette Valley grows scintillating and world class Pinot Noir and usually these two variety's grow pretty well in similar climates.
This wine is termed "Dijon Clone" which of course refers to the type of Chardonnay clones that are planted in the vineyards where they source the fruit for this wine. The tech data states that they used (Dijon 76, 96, and Espiguette 352 clones). This is mere mumbo jumbo for the every day wine drinker, but if any of you cork dorks get into clones and the technical stuff then there it is!
The wine was aged 10 months in French oak and underwent malolactic fermentation. It was aged surlee and stirred twice monthly until the fermentation was complete. More mumbo jumbo!!! - but this info. explains why the wine is rich and creamy.
On the nose I get aromas of caramel apple, butter, oak, pineapple, bread yeast, and a touch of coconut. It's actually a bit tropical on the nose which I wouldn't have expected. There's also a hint of wet pavement and soil if you let the wine warm up to room temp.
On the palate I get yellow apple, butter, caramel, pineapple, and perhaps a touch of toasted graham cracker. It has a very round and viscous texture and even seems a bit oily. I like this style of wine and I think a lot of you California Chard lovers will too. It's got a lot of "spice" and a very heavy texture that is typical of many new world Chardonnays.
It's a well balanced wine but is definitely on the rich and round side of the spectrum. Grilled fish, lobster tail, and light-medium cheeses are all pairings I would suggest! 90 Points