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2017 EGW - Chardonnay

2017 EGW - Chardonnay

"A very complex and powerful chardonnay with ripe-nectarine, lemon and grapefruit aromas, laced with cool, stony notes, as well as flint and attractively restrained oak. The palate has mouthwatering, intense fruit with such attractively concentrated, pithy-grapefruit and white-peach flavors with beautifully wound flesh that pervades the crisp, long and gently toasty finish. Really superb chardonnay."

97 points - Nick Stock, JamesSuckling.com Oregon 2019 Report

 

"Grapes from old vines aged 12 months in 20% new French oak followed by six months on the lees in stainless steel. The perfumed nose comprises white tea, honey nougat, chamomile, and lemongrass. Unctuous and round-bodied, lithe and luxurious, the wine has a rich nature balanced by a streak of acidity that clings to lively notes of linen and lemon." 

96 points - Meridith May, The Somm Journal April 2020

 

"The 2017 Chardonnay EGW is scented of chamomile, fresh quince, grilled peaches, Greek yogurt, cashews and lemon curd with a flinty hint. The medium-bodied, silky palate features a lovely mix of ripe, honeyed fruits and mineral notions, enlivened by juicy acidity and finishing long and energetic. This has the mineral, nutty character of a great white Burgundy, with Oregonian flesh and power."

94 points - Erin Brooks, Wine Advocate 2020 Report

 

95 points Editors Choice - Paul Gregutt, Wine Enthusiast Summer 2020 Report 

 

TEXSOM International Wine Awards, Silver Medal

 

A barrel selection blend of Hyland, Anahata, Bunker Hill, and Chehalem Mountain Vineyard, the EGW "Extra Good White" is a complex, bright, yet silky expression of 100% Willamette Valley Chardonnay. 

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SKU: 0017CH-EGW
Wine Specs
Vintage
2017
Varietal
Chardonnay
Appellation
Willamette Valley
Acid
6.0
pH
3.30
Aging
17 months 20% new French oak barrels
Bottling Date
March 4, 2019
Alcohol %
13.3
Wine Profile
Production Notes
"Black Chardonnay" method - pre-press crush with 12 hour skin contact, heavy long pressing with no sulfites added to the juice, short settling before going into barrel, ambient yeast fermentation, minimal intervention, no bâtonnage, minimal pre-bottling sulfites, minimal filtering / fining.