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Adelsheim Chardonnay Willamette Valley
Wine Enthusiast 88 points (Dec 2013)
Light and lively, this is a bright, tangy, fruit-driven effort, with little or no evident barrel flavor. Apples and white peaches hold down the center, with a crisp, fresh finish.
Wine maker notes
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. As the vines have matured, we’ve found we can produce excitingly rich Chardonnay withminimal influence from oak.
Our Price: 22.59
On Sale $18.59
22% discount on 12 bottles for $212.28
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