Chehalem (Chuh-hay-lum) is a local Calapooia Indian word best translated as "gentle land" or "valley of flowers," phrases that capture a long-standing, almost religious reverence for the land. We understand this reverence, for we consider ourselves a vineyard winery, dedicated to reflecting as purely as possible what the vineyard has produced, with minimal processing, without compromising great fruit.
Chehalem traces its history back to vineyard operations started by Harry Peterson-Nedry in 1980 at Ridgecrest Vineyards, the pioneering wine operation on Ribbon Ridge, northwest of Newberg, Oregon. Bill and Cathy Stoller joined Harry in the winery in 1993 and subsequently began Stoller Vineyards—a densely planted, 125 acres on Stoller family farmlands at the southern tip of the Dundee Hills. Corral Creek Vineyards, adjacent to the winery facility, is Chehalem's third estate vineyard. Our first release was the 1990 Ridgecrest Pinot Noir.
Equally well-known for red and white wine quality, we carry a passion and focus for cool climate varieties that reflect both site and climate in complex, structured and intensely fruited wines.
Our Pinot gris style is unique, largely because our standard for emulation is Alsace. We produce two distinct wines: a tank fermented Pinot gris that is bright and crisp, and a rich, round Pinot Gris Reserve that is barrel fermented in neutral oak. An intense, bone dry Riesling and rich, full fruited Pinot blanc continue our Alsace resemblance. We also produce a 100% tank-fermented, unoaked Chardonnay, INOX, and Ian's Reserve Chardonnay, a wine rich and full with 100% Dijon clone fruit.
For Pinot noir, our main distribution wine is the 3 Vineyard Pinot Noir, complemented by limited amounts of Reserve Pinot Noir and a vineyard designate from each of our estate vineyards.
Our philosophy and style do not always follow the industry norms or market trends. That we look for deftness and elegance in Pinot noirs at a time when black, opaque, extracted and heavily wooded wines are the norm, speaks to this sense. That we crop-thin Pinot gris as aggressively as Pinot noir and look for optimal ripeness such that it is harvested after Pinot noir indicates an almost obsessive attention to detail. At a time when Riesling is being pulled out, Chehalem counter intuitively plants prime acres to this variety, convinced it as sensitively reflects site and climate for white wine as Pinot noir does for red.
Call us crazy, but we think our objective is not to follow today's trends, but is to lead to a novel future that is stimulating, exciting and beautiful—such as it must have been generations ago for the Calapooia, overlooking the "valley of flowers."
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Justin Isosceles Proprietary Red Paso Robles is made from 83% Cabernet Sauvignon, 9% Merlot, 8% Cabernet Franc.
In 1987, we made our first vintage of a wine styled after the famous First Growth producers of Bordeaux, created with the same uncompromising care as the Grands Vins of those venerable chateaux. For more than 30 vintages, ISOSCELES has been our flagship wine and quality benchmark for this style of wine here on the Central Coast of California. A blend based on Cabernet Sauvignon supported by Cabernet Franc and Merlot, the 2018 ISOSCELES shows why Paso Robles is such a great place to grow these varieties.
Full-bodied, with ripe black fruit, complex baking spice and amazingly ready to drink right out of the gate, you can try a bottle or two now, but make sure to save a few to enjoy this wine as it continues to evolve after some time in the cellar.
Appearance: Deep ruby/purple core with black secondary color, lighter toward the rim with moderate plus viscosity and slow forming, moderately stained tears.
Aroma: Very aromatic and complex with ripe black cherry and cassis fruit, vanilla, cinnamon and licorice spice with sweet tobacco, cedar, leather and camphor notes.
Palate: Full-bodied with ripe black cherry and blackcurrant fruit complemented with baking spice and oak notes on entry. Sustained fruit and spice are joined by savory autumn leaf, cedar and leather on the mid-palate with mouth filling, fine tannins that lead into a long, complex and balanced finish with attractive fruit, spice, cedar and subtle camphor notes.
Try it with a classic herb crusted roasted rack of lamb, a grilled prime ribeye steak, or the exquisite cheeseburgers with tomato, arugula, bacon jam and chive aioli from The Restaurant at JUSTIN.
Review:
A stunning Bordeaux blend with smooth, intense flavors of plum, toast, and chocolate. Dense, layered, and balanced, with a long, concen- trated finish.
-Tasting Panel 95 Points
Saumaize Michelin Macon Vergisson Sur Roche is made from 100 percent Chardonnay.
Harmonious, fresh and clean aromas of fresh apple, lemon, orange blossom, white flower. Pure, crisp, silky and fine texture. Ripe fruit flavors and good acidity.