The aroma is complex with layers of mineral, smoke, herbs. The wine is silky, racy and complex on the palate. A lasting finish of citrus, pear, and white flowers concludes with flinty, mouthwatering minerality.
AVNI Chardonnay combines fruit from predominantly Nekia soils in Salem’s Bunker Hill, Eola-Amity Hills including Lingua Franca Estate, Yamhill-Carlton, with a small contribution from Laubejac Vineyard near Monmouth, in Willakenzie soils.
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 30% new, 600 liter puncheons and 70% old French oak barriques from diverse coopers and 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.