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2005 Dijon Clones Chardonnay

For the third year in a row, this remains a very unique Oregon Chardonnay. The wine was slow fermented in stainless steel at cool temperatures to retain the vibrant character of Chardonnay. We want to produce Chardonnay that reminds us of the fruit we hand harvest.

The combination of Estate grown Dijon Clone fruit with little winemaking intervention resulted in a wine with intense aromas and flavors of passion fruit, lemon grass and ripe limes, with a crisp and refreshing finish. This is an Oregon Chardonnay that shows you where it was grown and expresses the true character of the varietal.

The fruit for this wine is estate grown in 2 small blocks containing 2 Chardonnay clones. The blend is Dijon clone 76 (53%) and Dijon clone 95 (47%). These blocks were hand harvested on October 18, and thanks to a cold cellar, completed primary fermentation the following August. This wine did not undergo malo-lactic fermentation.

The vintage: Amalie Robert Estate marked its 6^th growing season in 2005. The vintage was significantly cooler than recent past vintages, and started the year much drier. However, it was Bruce Weber, a “veteran” wine grower, who said: “Oregon gets about the same amount of moisture every year. You just don’t know what month you are going to get it!” Mother Nature helped us out with rains just after bloom, but before flowering. She is good, very good. Harvest began in earnest on September 30^th and was finished on October 18^th. The weather was beautiful and the fruit was fully mature, clean and healthy.

Suggested food pairings: Oregon Dungeness crab cakes, pan seared scallops over organic greens with pan drippings, oysters on the half shell with a drop or two of Jalapeño Tabasco, smoked black cod with mango salsa, stuffed tortellini with sun-dried tomato alfredo sauce, and especially Pacific Rim cuisine. 115 cases produced.

Accolades:

Northwest Palate Magazine May/June 2007

Scents of ripe apple rise cleanly from the glass, with a light twist of lemon. Flavors of apple and melon are framed by a refreshing acidity and tinged by a hint of tarragon. Juicy and bright, with a pert character and a long, apple finish; pair with a mustard-glazed pork tenderloin.

Chuck Hill - Wines Northwest August 27, 2007

Amalie Robert is located near Dallas, Oregon with the vineyard development beginning in 1999. The Chardonnay is crafted from Estate fruit, Dijon clones 76 and 95, cool fermented in stainless steel tanks with no malolactic fermentation. Compared to the preceding wines, this is a lean wine with aromas of lemon grass, green apple and mineral. The palate is crisp with acidity and offers flavors of Comice pear and green apple with hints of herb and mineral. The winery suggests the wine to accompany crab cakes or their version of smoked black cod with mango salsa.