The aroma is complex with layers of lemongrass, honeycomb, citrus and spice. On the palate, the wine is silky, round and supple, with a long finish. The 2018 Avni has the structure and precision of the 2016 vintage with the greater flavor intensity of the 2017 vintage, reflecting the drought conditions that made all of the wines more concentrated and intense. The finish is long and mouthwatering.
The 2018 Avni Chardonnay combines fruit from predominantly shallow, volcanic vineyard sites in the Eola-Amity Hills and our Bunker Hill Estate. A small portion of the grapes come from sites located in the Van Duzer Corridor and Chehalem Mountains, which are grown on marine sediments, and Yamhill-Carlton. The predominant clone is Chardonnay 76, which has a crisp acidity and reflects mineral qualities from the soil.
The grapes were picked to maximize freshness and tension in the finished wine. Whole cluster pressed, settled in tank for 24 hours on average, wild yeast, barrel fermented in a combination of 16% new, 600-liter puncheons and 63% old French oak barriques from diverse coopers and 21% concrete fermenters, then left to age for 11 months. Full malolactic fermentation completed in each vessel and then the wines were put back in tank with their lees for five months prior to bottling. The acidity is natural.
Food Pairing Notes
This is a remarkable wine with crab, lobster, clams, oysters and ceviche. It also pairs well served slightly warmer with trout or salmon in a lemon or lemon-dill sauce or with roasted chicken with herbs, garlic and lemon.