It's easy to understand why winemakers from the cooler regions of California's Sonoma Coast fall in love with Oregon's Willamette Valley. The Pacific Northwest excels at the same grapes that thrive in coastal California, where the cool-climate grape varieties of Burgundy are king. So when we found out that we could get our hands on wines from the sister project of Sonoma's Banshee Wines, we jumped at the opportunity! In fact, we loved them so much that we've featured two of Averaen's wines in March packages: a small-lot Gamay and this stunning Willamette Valley Chardonnay.
Fruit for this wine is sourced from two distinctive AVAs: Chehalem Mountains, where the vineyard is planted from the Calera clone, and Mount Pisgah, from two cooler sites that yield focused, acid-driven fruit. The resulting blend strikes a rare balance found only in the best Chardonnays, where the richness that comes from oak aging perfectly complements the ripe fruit and bright acidity. Enjoy over the next 5 years, served at about 12 C.
Rich tropical fruit aromas of pineapple and mango are balanced by crunchy green apple, lemon peel, and flint. Floral notes of jasmine and orange blossom join bergamot and vanilla to add complexity and depth to the ripe fruit.
A full-throttle Chardonnay that has all the texture, weight, and complexity the grape is known for. Flavours of pineapple, pear, and apple mingle with hints of lemon curd and pie crust on the medium-bodied palate. It finishes snappy and dry, with more fresh citrus notes of lemon peel, tangerine, and a sea-spray hint of salinity.
Seared bay scallops over fresh pasta in a garlic cream sauce would be a match made in heaven for this ripe, indulgent Chardonnay - or pair with herb-roasted chicken and potato wedges with a squeeze of fresh lemon.