Fullerton Five Faces Chardonnay 2017

Fullerton Five Faces Pinot Noir 100% Pinot Noir - 7-40 years old

FIVE FACES is an acronym for the five members of the Fullerton family - Filip, Alex, Caroline, Eric and Susanne. 
A blend from Fullerton's best vineyard sources, Five FACES Pinot Noir always showcases the breadth of the terroir in the Willamette Valley with the inclusion of both volcanic, basalt-based soils and sedimentary, sandstone-based soils. The fruit hails from geographically diverse sites within the valley, each with their own unique micro-climates.

Lovely ruby with aromas of cherry, strawberry, cinnamon, bramble, and brooding humus. Fresh on the palate with nice persistence leading into the soft, noteworthy tannins. Drink now or hold for up to 5 years.

In order to build a complex and layered Willamette Valley blend, we used open-top, closed-top, and barrel fermentation. For the open-top tanks, we favored punch-downs, whereas the closed-top tanks received pump-overs exclusively. The rotator barrels spun on a schedule yielding a gentle extraction. All methods also received a minimum of two rack-and-returns at precise times during the fermentation process. Nearly all lots were cold-soaked for up to 10 days, and ambient yeasts carried out the fermentation. In total, we utilized 15% whole clusters. The wine was aged for 11 months in 20% new French oak barrels.

Review:

"The 2015 'Five Faces' Pinot Noir shows deep profile with aromatics leading to wild mushroom, black cherry and wild blackberry. The palate displays a medium weight with flavors of orange zest, black truffle, wild blackberry cobbler and a hint of cola. This is delicious and shows excellent balance. (Best 2017-2027) - July, 2017 (OB)"

- International Wine Report (July 2017), 91 pts

Fullerton Three Otters Pinot Noir is made from 100% Pinot Noir - 7-40 years old

This Willamette Valley blend hails mainly from three different vineyards in the north, east, and south of the Willamette Valley, with a smaering from five of Fullerton's other sites. The soils of the vineyards represent the breadth and diversity of the Willamee Valley with both sedimentary- and volcanic-based soils. 

Blueberry and ripe strawberry with a dash of baker’s spice, bramble, and herbs. The palate carries the fruit forward elegantly with balanced tannins following. Intriguing complexity and depth—an impressive wine for all.

This wine comes from 100% destemmed rotator barrels fermented at ambient temperature reaching a peak temperature of 73° F. The rotator barrel spun twice daily during fermentation yielding a gentle extraction. After fermentation, the wine went through a three-week extended maceration, allowing the tannins to polymerize, soffening the wine. Aged for 12 months in French oak barrels and three months in tank, the wine was then bottled after filtration.
This wine is handled very gently in the cellar allowing the nuances of the delicate fruit to be preserved and the wine to be very approachable in its youth. We have a preference for pump-overs versus punch-downs for its smoother extraction and softening effect on the tannin. To retain freshness and verve we age most of the wine in tank. However, we softened up and rounded out about 25% of the blend in barrel. The result is a fresh, fruit forward, yet earthy and intriguing, Pinot Noir.

Review:

"A fresh array of bright, ripe strawberries and fresh wild herbs here with attractive, spicy oak. The palate is neatly framed in fine, easy and fresh tannins. Drink now."

- James Suckling (July 2019), 91 pts

Fullerton Three Otters Pinot Noir is made from 100% Pinot Noir - 40 years old

11 months in 25% new Oak and 75% neutral

Bella Vida Vineyard is perched high in the heart of the Dundee Hills. This picturesque site provides elegant fruit from the storied Jory soils of the AVA. LIVE certified.
 

Aromas of cherry and raspberry flow into finely-tuned layers of cedar, cocoa, licorice, and baking spices. The palate pulses with energy as the silky tannins and gorgeous mid-palate captivate your senses. A radiant and profound experience.

A co-fermentation of Dijon clones 113, 667, and 777, this wine expresses the volcanic soils of the Dundee Hills elegantly, yet powerfully. Upon arrival, the grapes were immediately de-stemmed into an open-top two-ton fermenter. Following a seven day cold soak, the wine started fermenting slowly at a cool temperature. To manage extraction, we utilized one to two punch-downs and one pump-over per day, with two rack-and-returns at the beginning and middle of fermentation. As fermentation neared the end, the must was heated to achieve a peak temperature of 94° F resulting in optimum extraction, and then we immediately chilled the wine to extend the time on the skins, while switching to one pump-over per day to limit harsh, seed-tannin extraction. After a total of 19 days on the skins, we drained and pressed the wine, keeping the free-run and press fractions separate. This bottling contains only the free run fraction. Following two days of settling, the wine was racked to barrel and aged for 11 months in 25% new French oak and one month in tank prior to being bottled unfined and unfiltered.

Kershaw Chardonnay GPS Series Lower Dulvenhoks is made from 100 percent Chardonnay.
During the year, I have the opportunity to visit a number of areas outside of Elgin. Occasionally, I come across something so fascinating that it deserves a closer look.

In 2016, I discovered a small parcel of Chardonnay grapes growing on limestone soils – a rarity in the Western Cape. With limestone often touted as beneficial for Chardonnay grapes, it made sense to grasp this opportunity with both hands. The GPS Series is testament to these special places and celebrates them.

Restraint, minerality, freshness of fruit and a chiselled edge reflect limestone’s soil properties. This 2017 vintage reveals clean, bright aromas of lemon blossom, wet chalk and powdered stones. Penetrating intensity, animated acidity with a rich mid palate weight, this wine has purity of fruit (orange peel, yellow cling peaches and grapefruit peel) lemon cream biscuits and crème fraiche textures with a long finish.

Winemaking: 
Grapes were hand-picked in the early morning, placed into small lug baskets and tipped directly into a press before being gently whole-bunch pressed up to a maximum of 0.6 bar or until a low juice recovery of 590 litres per ton was
obtained. The juice gravity-flowed directly to barrel (no pumps were used at all) without settling. The unclarified juice had no enzymes or yeast added to it and therefore underwent spontaneous fermentation until dry, with malolactic discouraged. The wine rested in barrel for 4 months prior to judicious sulphuring and a further 7 months’ maturation in barrel before racking, blending and bottling.

Review:
"Delicate, precise nose with hints of lemon and flint. A finely sculpted wine that evokes oyster shells, savory sage. Mandarin pith and lemon zest notes persist on the extended finish. Made entirely from Dijon clone CY95. Part of the GPS Series, the vineyard lies east of Agulhas and 5 km from the sea on an escarpment of clay over limestone. Sees about 40% new 228L oak."
- International Wine Review (Richard Kershaw Lifts Elgin To New Heights, February 2019), 93 pts

Lismore Chardonnay Reserve made from 100 percent Chardonnay.

Shows intense citrus and soft fruit layered with honey and vanilla carried by a distinct minerality and crisp acidity with a lingering citrus finish.

Coming from a 13 year old vineyard with decomposed shale oiver clay soils. 
Fermented and aged 11 months in 500 liter French Oak Foudres (40% new). 
Wine was slightly filtered before bottling.

Delightful with warm curries which lift the aromatics or a traditional pairing of smoked salmon highlighting the fresh acidity.

Review:

"On the nose, the 2017 Estate Reserve Chardonnay has elegant, luscious red apples, lemon and pear tart and seductive floral notes of cherry blossom. It has excellent mouthfeel with perfect mid-palate weight and balance and elegant Chardonnay expression. The 35% new oak is harmoniously integrated and not heavy handed or overdone and it finishes long. This is beautiful and complex like Chassagne-Montrachet. Yes, this is tasty and collectible stuff! Stock your cellars now as these bottles won't last long. - Anthony Mueller"
- Robert Parker's Wine Advocate (Issue #245, October 2019), 94 pts

Ptit Paysan Chardonnay Jackss Hill is made from 100% Chardonnay

Oak: Combination of neutral oak (2% new French) and stainless tanks

This wine comes from a few vineyards at the base of Jack's Hill, planted on the distinct iron oxide granite that dominates the east side of Salinas Valley, directly east of Sleepy Hollow North.
Bright, crisp and clean with orchard fruit giving way to an intense minerality.

Review:

"This bottling by Ian Brand always packs bang for the buck, but he really nailed it in the 2017 vintage. Clean and delicate aromas of Asian pear, lemon rind and edgy chalk lead into a racy, crisp and tightly wound palate. Flavors of grapefruit, nectarine, blanched almond and sea salt are delicious."
- Wine Enthusiast (February 2019), 92 pts, Editors' Choice