Honorable Mention: New York Times, Eric Asimov April 23, 2020 "Long ago in ancient times, before the pandemic, I decided that the next topic for Wine School would be chardonnays from the Willamette Valley of Oregon.
I thought it was a great idea then. Now, it’s still a good idea, except that the restrictions on shopping, not to mention the economic disaster that many people face today, requires us to be flexible.
So I am still going to propose the Oregon chardonnays, with some possible alternatives for those who either can’t find these wines or would prefer something cheaper.
The subject of Willamette chardonnays is absolutely worth pursuing. This young region — the first commercial vineyards were planted roughly 50 years ago — has struggled over the years with chardonnay. At times, it seemed as if many winemakers in the Willamette were trying to imitate the style of California chardonnays in the 1990s: big, oaky and flamboyantly fruity. But in the last 15 years, Oregon seems to have found its own groove, pursuing a leaner style, with lively acidity and plenty of nuance, which seems a far more comfortable fit."
Taste: A savory Chardonnay unencumbered by oak and exhibiting a hint of salinity on the nose and bright citrus and stone fruits on the palate.
Winemaker/Winery: Brick House Vineyards produces estate grown wines from the three great varietals of Burgundy: Pinot Noir, Chardonnay, and Gamay Noir. Their vineyards have been Certified Organic since 1990 and Demeter Biodynamic since 2005. In what was once the farm's horse barn, they produce about 3,800 cases in accordance with both standards - native yeast fermentations and minimal handling to produce wines that are both elegant and profound in their simplicity. All the Brick House wines are produced and bottled by hand on their 40 acre farm. They count on indigenous yeast fermentations and rarely fine (and never filter) their wines.
