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2006 Chardonnay
Freedom Hill Vineyard, Dijon clone
Release Date: 2/1/2008
Retail Price $: 22.00
Availability: 336 cases
Production Notes
Freedom Hill Vineyard is located in the foothills of the coast range 10 miles southwest of Salem, Oregon. The Chardonnay block has a southeast exposure at an elevation of 350' and benefits from heat rising off the valley floor. Hills to the east protect the vines from strong coastal winds. Planted in 1982 on well drained silty clay loam, the Chardonnay vines were grafted to Dijon clone 76 in 1998. Dijon clones of Chardonnay ripen fully in Oregon's cool climate and are picked at the same time as Pinot noir.
The grapes were whole cluster pressed. After settling, the juice was barrel fermented using three yeasts. The wine finished malolactic fermentation and was aged sur lees for twelve months entirely in used French oak barrels.
Crop Level 2.6 tons/acre
Harvest 9/28/06
Bottled November 2007
This Dijon clone Chardonnay's flavors and texture will complement foods with rich flavors. It will benefit from up to 5 years of bottle age.
Mark Vlossak, winemaker
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Winemaker Notes
Eight years ago, we began replanting the 108 clone of Chardonnay originally planted in Oregon with French 'Dijon' clones. Experimental wines had been made in Oregon from these clones in the 1980's. I believed they would produce wines with fully ripened fruit and also have the rich textures found in white Burgundies. Since 1999, all of St. Innocent's Chardonnay vines are producing fruit exclusively from the Dijon clones. I am now convinced that the results were worth the huge effort it required.
The Freedom Hill Dijon clone Chardonnays are Meursault-like: darker fruit with a stony minerality and rich textures in the mouth. The Seven Springs Dijon clone Chardonnays have a Puligny-like character: sweet fruit and spice with great length. They are both a huge qualitative improvement over the old clones.
I struggled with the specific style for Freedom Hill Chardonnay until my visit to Burgundy and Chablis in 2003. There I tasted a grand cru Chablis fermented entirely in used barrels. The ripe fruit and intense minerality balanced perfectly with the lees component and textural enhancement derived from barrel fermentation. The lack of sweet, toasty components from the new wood meant that the minerality was able to show clearly in the wine. I finally feel that I have captured the terroir of Freedom Hill.
We have decided to increase production of this wine. In 2006 we planted 3 additional acres and 3 more in 2007. Total production will increase to 1100 cases by 2012.
Tasting Notes
2006 was a vintage that produced wines with an added dimension of concentration. The end of September was warmer and sunnier than normal for Oregon. This coincided with the final ripening phase resulting in an extra level ripeness and intensity in the fruit.
Freedom Hill Chardonnay has mineral aromas that remind me of granite and marble. Intermixed are aromas of melon and pear. Richly textured, emphasizing complex flavors in the mid-palate and finish, it reminds me a cross between well made Maconais, Meursault, and Chablis stylistically. Match this wine with shellfish, roasted birds, and cheeses. Drinkable at release, it will gain textural dimensionality over 6 years.
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