2015 Chardonnay
Wine Specs
Vintage
2015
Varietal
Chardonnay
Appellation
Willamette Valley
Harvest Date
October 6, 2015
Acid
0.585 gr/100 ml
pH
3.11
Bottling Date
September 11, 2017
Residual Sugar
0.2gr/100 ml
Alcohol %
13
Wine Enthusiast
90
In Stock
For additional printable notes, click here!
Wine Specs
Vintage
2015
Varietal
Chardonnay
Appellation
Willamette Valley
Harvest Date
October 6, 2015
Acid
0.585 gr/100 ml
pH
3.11
Bottling Date
September 11, 2017
Residual Sugar
0.2gr/100 ml
Alcohol %
13
Wine Enthusiast
90
Wine Profile
Tasting Notes
The 2015 Torii Mor Chardonnay has a light gold color, a rich sweet citrus-floral aroma, a mix of garden flowers (honeysuckle) framed by lemon, crisp apple, light butter notes, and very light oak spices. The flavors have a semi-sweet and rich entry, with green and ripe apples, notes of green olives and light vanilla-oak spices finishing with brown sugar notes. The texture opens with bright acids and a strong frame of tannins, that persist through the long finish, complementing the flavors. The finish is very long with bright, rich buttery-fruity, barrel fermented chardonnay characters. Ready to drink now; this Chardonnay will improve with cellaring for 3 to 5 years.
Vineyard Notes
Kraemer Vineyard Trap’s block; near Mount Angel, Willamette Valley appellation. Olson Vineyard is Torii Mor's Estate vineyard, located in the Dundee Hills, is a 9.5 acre vineyard planted (own rooted) in 1972 with Pinot Noir, Pinot Gris and Draper clone Chardonnay, facing South-East at around 800 foot elevation on volcanic Jory soil.
Production Notes
The Kraemer Chardonnay, 81.08% of the blend, was harvested on October 6 at 24.3 Brix, 3.36 pH and .57gr/100ml TA The Olson Chardonnay, 18.92% of the blend, was harvested September 27 at 22.6 Brix, 3.45 pH and .675gr/100ml TA. The grapes were pressed and fermented in neutral puncheon (132gals) and barrels with about 39.29% new French oak inserts for 6 months. Barrel fermentation adds texture and depth extending into the finish. The juice was inoculated with D47, CH9 yeast strains, selected to accentuate ripe fruit flavors and provide richness of mouth-feel. The wine aged on the lees for 8 months following Malo-Lactic fermentation, and was racked and filtered after 21 months of barrel ageing before bottling.