2017 La Chenaie Riesling

This medium dry Riesling is honeyed on the nose and all fruit on the palate, complex with lively acidity and a long lasting finish.

Comprised of Riesling grapes from La Chenaie vineyard located in the Eola-Amity Hills. The vines were planted in 2006 in volcanic basalt-jory, ritner, and gelderman soil.

Only 125 cases produced!

Flavor Notes

Lemon
Quince
Honey
Nectarine

2017 La Chenaie Riesling is a Medium Dry wine.

Learn more about the IRF Riesling Scale

Brooks has it all — Great story, great people, great wines.

Dave McIntyre, Washington Post
This medium dry Riesling is ripe and inviting on the nose with perfectly balanced acidity and soft notes of spring rain and citrus.
Jillian Barnhart
Sommelier
Pair with pan seared halibut with a miso carrot puree and garlic grilled shiitake mushrooms. Serve with a little lemon olive oil micro green salad on top.
Norma Buchholz
Chef
A rich and heady riesling. Orange marmalade, wax, brioche seed way to zesty orange peel, citrus and voluminous body.
Tom Weber
Cellar Hand

Winemaking Notes

A wet, cool spring delayed flowering until late June, which set the stage for a later harvest than the previous three vintages.
Hot, dry conditions prevailed through the summer, yielding heat spikes in August. With a larger than normal fruit set, the grapes enjoyed long hang time leading up to harvest. Conditions cooled and brought in scattered rains with the harvest, which began at Brooks on the 28th of September and ran through November 1st, almost returning to normal average harvest dates in the Willamette Valley.
The wines from the vintage show fresh fruit flavors and lively acidity. In all, it will be remembered as a classic vintage in Oregon!

Type
White
Varietal
Riesling
Region
Oregon
Appellation
Eola -Amity Hills
Vintage
2017
Vineyards
La Chenaie Vineyard
Filtration
Cross-Flow
Case production
125
Crush format
Straight to Press
Fermentation
50-70 degrees fahrenheit
Bottling date
2018-02-12
Harvest date
2017-10-27
Vessel
Stainless
Alcohol percentage
12.3
Residual sugar
8.6 g/L
Ph
3.11
Acid
6.7 g/L

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