100% Chardonnay from the Rorick Heritage Vineyard in the Sierra Foothills. Soils are primarily slate and limestone with vines sitting on very steep, east-facing slopes. 10 months on the lees, full malo, no oak used. Great texture and richness without being heavy.

Notes from the Winery: Lush, immediately approachable and undeniably delicious, Luke’s Grove is often our Chardonnay ambassador for EK newbies and long timers alike. While we continue to fine-tune it in the vineyards and the cellar, it remains a quintessential Russian River Valley illustration of...

100% Chardonnay from Gap's Crown Vineyard in the Sonoma Coast AVA. Gap's Crown is at the base of Sonoma Mountain, and is part of the Petaluma Gap AVA. The grapes are harvested in the early morning hours and transported immediately to the winery, where they are cold pressed and cold settled...

100% Chardonnay, 60% stainless steel fermented, 40% barrel fermented. Aged 8 months in neutral oak barrels. Medium and lush, with ripe pear, citrus and melon flavors and a light toasty component. A touch of minerality comes through on the mid-palate and a refreshing, crisp acidity leads to a mouth...

100% Chardonnay from Belle Pente Vineyard in the Yamhill-Carlton AVA. Belle Pente is known for producing some of the best fruit in the area, due to a perfect combination of elevation, aspect, and organic farming. Natural yeast fermentation, 22 months in French oak (1/3 new, 2/3 neutral).

Source: 90% Central Coast, 10% Sonoma Winemaking: 90% fermented in stainless steel tank, 10% barrel fermented Aging: 6 months in neutral oak and stainless steel Alcohol: 13% Tasting Note: Medium-bodied and crisp, with subtle apple, pear and citrus notes. A mineral component comes through in the...

Source: 100% Central Coast Winemaking: 80% stainless steel, 20% barrel fermented Aging: 10 months in oak barrels Alcohol: 13% Tasting Note: Medium-full bodied with balanced flavors of vanilla, orange blossom, pear and apple. Toasty oak adds to the long, silky finish.  

Fermented in barrel (30% new), full malo and aged 9-15 months in barrels.

All of the Chardonnay is grown at Mount Eden or at Domaine Eden. Prior to bottling, the winemaking team tastes through all of the Chardonnay barrels and selects for different personalities; the Domaine Eden Chardonnay is highlighted by forward fruit, earlier drinkability and obvious hedonism and is...

Grapes: 60% Dijon 76 from Keisha's Vineyard, 40% Draper Selection and 108 from Sophie's Vineyard Appellation: Willamette and Umpqua Valleys Soils: Marine sediment & Alluvial Deposits Irrigation: Nope Farming: No artificial herbicide/pesticide, non-certified Organic Harvest Dates: 9/30/19 &...

Chardonnay from the benchlands of White Rock’s estate vineyard. Aged on the lees for 11 months in 100% neutral French oak, the wine underwent 10% malolactic fermentation.

Intentionally picked early in the growing season; whole-cluster pressed, then aged in 60% concrete, 25% stainless steel and 15% new and neutral French oak on the lees for 8 months. The resulting wine opens with bosc pear, tropical fruit and cool wet rocks, almost as if you can smell the concrete “...

This 2018 Chardonnay from the Morehouse Vineyard, borne of a cool and wet year, is bright with a touch of salinity. Fermented in older French oak and stainless-steel barrels, blending is done after a year of ageing on the lees. Our goal is to make a balanced, food friendly Chardonnay that is not...

2014 was a bit warmer than normal, which produced low disease pressure and bountiful yields. Some might say it was a blissfully boring year. Generous and full, the wines reflected the season, but through the prism of Oregon’s style, with juicy acidity for balance. Vineyards: Paloma, Alloro,...

100% Chardonnay from Hawkeye vineyard in Mendocino County. Organically farmed. Natural yeast fermentation occurred in stainless steel. Aged in oak barrels for five months and then transferred back to stainless steel for two months. 250cs produced

Alluvial soils of igneous, metamorphic & sedimentary rocks. Vines planted in 1998. The grapes were foot tread to extract phenolics from the skins followed by natural fermentation and aging in neutral French oak barrels.