2021 Torii Mor Willamette Valley Chardonnay
Wine Specs
Vintage
2021
Varietal
Chardonnay
Appellation
Willamette Valley
Harvest Date
September 13th to 29th, 2021
Acid
0.67 gr/100 ml
pH
3.25
Bottling Date
July 20, 2023
Residual Sugar
0.2gr/100ml
Alcohol %
13.67
In Stock
Wine Specs
Vintage
2021
Varietal
Chardonnay
Appellation
Willamette Valley
Harvest Date
September 13th to 29th, 2021
Acid
0.67 gr/100 ml
pH
3.25
Bottling Date
July 20, 2023
Residual Sugar
0.2gr/100ml
Alcohol %
13.67
Wine Profile
Tasting Notes
The 2021 Torii Mor Chardonnay has a light golden color. It has rich aromas of honey, baking spices, white flowers, and light oak impact. This Chardonnay has flavors of honey crisp apples, brown sugar with a tropical fruit finish. It has a bright acidity, a nice entry and a long finish.
Vineyard Notes
Alloro Vineyard is located in the Laurel Ridge section of the Chehalem Mountains. It is a 20 acres Vineyard planted with Chardonnay in the early 2010, facing Southwest, at elevation around 700 feet on Laurelwood soils and Jory subsoil.
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 2021 growing season was hot and dry with wide swings in weather conditions. An abnormally cold period at the end of May and a relatively cool wet period around bloom resulted in lower yields. The heat in the summer included a 5-day stretch that averaged 103F highs and 92-day span with only .02 inches of rain. Through the dry vintage emerged fruit with very little disease pressure, full ripeness, deep concentration while retaining good acidity. All these factors culminated to produce wines that are exceptionally balanced exhibiting flavors of intense dark fruit, earthiness and minerality paired with floral and red fruit aromatics.
Torii Mor’s harvest started on September 13th and finished on September 29th.
Winemaker Notes
The Olson Chardonnay, 28% of the blend, was harvested October 2 at 21.8 Brix, 3.28 pH and .795gr/100ml TA.
The Alloro Chardonnay, 72% of the blend, was harvested September 25 at 23.4 Brix, 3.23 pH and .653gr/100ml Total Acidity.
The grapes were pressed and fermented in neutral puncheon (132gals) and barrels with 25.11% new French oak Barrels. Barrel fermentation adds texture and depth extending into the finish. The juice was inoculated with D47 and BRG yeast strains, selected to accentuate ripe fruit flavors and provide richness of mouthfeel. The wine aged on the lees for 16 months following Malo-Lactic fermentation and was racked and filtered after 16 months of barrel ageing before bottling.
Other Notes
Production: 325 cases