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Redman Wines purchased 3.77 tons of Chardonnay grapes from the Crawford Beck Vineyard in the Eola-Amity Hills AVA. The varietal is Dijon clone 96 grafted onto 3309 rootstock. Block B is 0.95 acres planted in rows 7 feet apart and the vines are 5 feet apart, yielding 1200 vines in the block. The elevation is 450 feet above sea level and sits on a hill that looks toward the west and the Van Duzer Pass, through which the cooling Pacific breezes flow each afternoon and evening. The soil on this hill is Saum, a clay/loam mixture derived from basalt, the volcanic rock left by lava flows through the Willamette region 15 million years ago.
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The weather in 2007 was excellent overall, but a cooler than normal summer followed a warm spring. The total numbers of heat units (2100) were lower than recent years. This meant that the grapes took a little longer to ripen and accumulated less sugar than usual. Therefore, the wine will have a bit less alcohol but the flavors will be more interesting and subtle, and the varietal character will show through more clearly.
Vine events:
Budbreak
April 6, 2007
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Bloom began
June 14, 2007 |
Veraison began
August 15, 2007 |
Harvest
October 13, 2007 |
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The Chardonnay grapes were escorted to Redman Winery by Bill and Cathy Redman and Jeanne and Dave Beck. Once unloaded and weighed, the cool grapes went immediately into PRESS, stems and all. The pressed juice was then pumped into a stainless steel holding tank overnight to settle. Juice was racked into 10 oak barrels: two new French oak, one stainless steel and seven neutral oak barrels. The chardonnay is stirred and topped every 14 days. We do not favor an “oaky” chardonnay; therefore we prefer to use neutral oak barrels.
Tasting Notes:
This Chardonnay is dry, with a hint of citrus fruit, apple and pear. Redman Wines produces a White Burgundy style wine, allowing the fruit to express itself.
WINEPRESS Northwest Winter 2009/2010
RECOMMENDED. The Redman’s drove to Crawford Beck Vineyard for this inviting drink that’s unburdened by new oak and loaded with Gala apple, navel orange and spiced pears. Long-lasting lemony acidity invites a pairing with prawns sautéed in wine and garlic
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