94pts | Tim Fish, Wine Spectator
94pts | Paul Gregutt, Wine Enthusiast
94pts | Josh Raynolds, Vinous
The depth of flavor in the fruit creates a wine that is intense and long. It can seem racy one moment and dense and rich the next, making it lively and multifaceted.
This Chardonnay combines the finest lots of the vintage, from 100% Jory and Nekia soils in the Eola-Amity Hills, Bunker Hill (Salem) and Dundee.
The grapes were picked to maximize freshness and tension in the finished wine. Whole cluster pressed, settled in tank for 24 hours on average, barrel fermented in a combination of 20% new, 600 liter puncheons and 80% old French oak barriques from diverse coopers and left to age for 10 months. Full malolactic fermentation completed in each vessel and then the wines were put back in tank with their lees for 4 months prior to bottling.