2016 Fairsing Chardonnay 1.5
Delicate citrus fruits blossom on the mid palate of this elegant Chardonnay.
Fresh mineral and floral notes are met with earthy fig and rich toasted hazelnuts.
This wine features ripe Asian pear, lime zest and lemon curd with a rich reamed honey finish.
A balanced blend of Dijon 76 and 95 selections from vine blocks nestled near the shade of our old-growth Douglas fir tree, this wine barrel fermented nine months in 23% new French oak before bottling in July 2017 with a final alcohol of 13.5%.
Extraordinary now, this classic Oregon Chardonnay will cellar beautifully through 2023.
93 Points - James Suckling, 91 Points - Wine Enthusiast, 90 Points - Wine & Spirits
The 2016 growing season was warm and exceptionally beautiful. We experienced bud break April 1 with bloom in early June. The warm summer temperatures with seasonal heat spikes were tempered by cool nights leading to verásion in July. We harvested our Chardonnay vines under sunny skies on September 9.
Our combination of estate grown Dijon selections 76 and 95 was entirely barrel fermented in 23% new French oak and experienced a total elevage of 9 months. Bottling occurred on July 31, 2017 with a final alcohol of 13.5%
| Vintage | 2016 |
| Varietal Composition | Dijon 76 and 95 |
| Appellation | Yamhill-Carlton AVA |
| Vineyard | Fairsing Vineyard |
| Harvest Date | 09/14/2016 |
| Acid | 6.0 |
| PH | 3.22 |
| Aging | 9 months new French oak |
| Alcohol | 13.50% |
| Volume | 1.5 liter |
| Bottling Date | 07/31/2017 |
| Cases Produced | 525 |
93 Points - James Suckling.com
"There's a fresh array of very ripe and vibrant fruit on offer here. Bright, ripe lemon and peach aromas and flavors lead to a fresh and vibrant palate with plenty of subtly creamy, lightly spicy and nutty flavors at the finish, Drink now" - Nick Stock, November 30, 2018
91 Points - Wine Enthusiast
"This Dijon clone blend was fermented in one quarter new French oak barrels. A well-balanced wine with a steely core of pear and apple fruit. There's a pleasing touch of buttered toast and everything stays in perfect proportion through the finish" - Paul Gregutt, Contributing Editor, August 2018
Fairsing Vineyard is managed sustainably in Oregon’s Yamhill- Carlton American Viticulture Area (AVA) with 38 acres of Pinot noir and five acres of Chardonnay in production.
The vineyard is nestled inside an 80-acre Certified Family Forest distinguished by biodiversity, varied topography, and panoramic views of the Northern Willamette Valley.
Fairsing Vineyard is a certified member of the Low Input Viticulture and Enology (LIVE) Association, the Salmon Safe program, the American Tree Farm System and are signatories of the Willamette Valley Oak Accord.
A veteran of the wine industry since the early 1970’s, Robert Brittan began his career in the Central Valley of California. Robert attended the University of California at Davis, graduating with a degree in Fermentation Science in 1981.
Robert attended the University of California at Davis, graduating in 1981 with a degree in Fermentation Science. His early work includes crafting wines for St. Andrews Vineyard and world-class Cabernet and Chardonnay for Far Niente Winery.
in 1988 Robert joined Stags’ Leap Winery and served as winemaker and general manager for the 240 acres of vineyards, gardens and wilderness that make up the historic Napa site.
In 2004, eager to focus on cool climate vareitals, Robert moved from California to Oregon wine country. In addition to managing his own vineyard and crafting wines for Brittan Vineyards, Robert is the consulting winemaker for select vineyards in the Willamette Valley.
A firm believer that wines are much more compelling as they age, Robert is committed to a minimalist winemaking style and partners with exceptional vineyard sites to craft wines that cellar beautifully.
Since 2012, Robert and his team have been crafting wines for Fairsing that are expressive and distinctive to the property. Robert’s enthusiasm for the varied exposures, geology, micro-climates, and selections across Fairsing Vineyard is reflected in his site-driven wines.
