Hazelfern Cellars 2019 Chardonnay
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This wine is just good, clean fun! That is not to say it isn’t a serious wine, because it is, and it also has a richness, complexity, and balance that belies the price point! In its bag of tricks, you might pull out some Meyer lemon, a touch of provocative spice and a pleasing grey chalk note. Using the “Black Chardonnay Method*” brings a mild volcanic rock element to the whole experience, and we love it!
Pair this wine with Steamed Crab Legs, Grilled Lobster, or any Cream Sauce.
*The “Black Chardonnay Method” has somewhat of a storied past (Google it!), but it is essentially a process that pre-oxidizes the vigorously-pressed Chardonnay clusters before the juice is fermented, the liquid turns black for a time, but then during fermentation the wine becomes crystal clear. It is said that this preserves the wine and allows it to age much longer. The handful of Chardonnays we have tasted that were done in this way have had a wonderful, distinct light-to-strong volcanic rock aroma and flavor.
We love this couple and the story of how their journey in the wine business began--in the basement of their home in Portland, Oregon!
Bryan and Laura Laing started with a 5-gallon carboy of Pinot Noir in 2006, with zero experience in the wine business, and when you taste their stellar wines, you will see that they are living proof that it doesn’t take a fancy wine degree or a ton of experience to do it right!
Eventually, the Laings bought a 5-acre farm on a gentle slope in the Chehalem Mountains AVA (a sub-region in Oregon’s Willamette Valley), where they could plant an organic vineyard, make their wines and house a tasting room in the coolest, brand-new barn. With three of those acres under vine, they will soon release wines from their own vineyard to add to the small collection of wines made from purchased fruit!
Hazelfern makes about 3,000 cases/year.
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