There aren’t an abundance of 50 year old vines in the Willamette Valley. Seth Morgen Long got access to them through Eyrie vineyard, a pioneering Oregon estate, and used that old vine fruit to make a single barrel of beautifully refined and exceptionally complex Chardonnay that drank beautifully the day we opened it and has plenty of life left in the bottle to boot. Seth is passionate about Chardonnay (check out the note he left us on our winemaker pillar), and after helping make wine around the world he is back in Oregon using great juice to make exceptional wines like this one.
more info from Coeur:
"Organic. 100% Willamette Valley Chardonnay from The Eyrie Vineyards. Organically farmed, non-irrigated 1968-planted Draper selection, hailing from European plant material brought to Draper Ranch, Napa Valley in the 1930’s. Planted in pure Jory silty clay loam soils over volcanic basalt in 1968 on own-roots. Vines spaced 9×5, facing south between 350’-375’ on a 9% slope. Hand-picked and the fruit was crushed before hard pressing. The juice was settled and lightly sulfured after 12 hours. Fermentation began with ambient yeast in in a once filled 228L French oak barrel. Uninoculated malolactic completed in December, and Eyrie fermented into the spring. After one year in barrel, the Eyrie Vineyards Chardonnay was racked to stainless steel for a second winter. Lightly fined with bentonite, this wine was bottled without filtration after 18 months aging. 50 six packs made".