Bunker Hill Chardonnay is selected from the old vine material in the Salem Hills at an elevation of 650-700ft above sea level, overlooking the Willamette River from the east side. The volcanic soils here are particularly shallow and rocky, making for a sleek wine of mineral brilliance that will evolve for many years.
Pale yellow-green color with a predominantly mineral aroma of flint, hay, fresh herbs, lemon zest and yellow flowers. On the palate it is precise and taught, with an underlying lemon note and a silky finish.
Bunker Hill is 100% sourced from our Bunker Hill Estate Vineyard in the South Salem Hills and is the oldest source of fruit for any of our wines, having been planted in 1995 to CH76. It is among the earliest of the Dijon-clone plantings in Oregon, situated on the remnant of a pioneer farm.
The grapes were picked to maximize freshness and tension in the finished wine. Whole cluster pressed, settled in tank for 24 hours on average, barrel fermented in a combination of 22% new, 600 liter puncheons and 78% old French oak barriques from diverse coopers and left to age for 11 months. Full malolactic fermentation completed in each vessel and then the wines were put back in tank with their lees for five months prior to bottling.
Food Pairing Notes
The precision of Bunker Hill calls for mussels with crab, crayfish, lobster done simply with drawn butter, or a classic poached salmon with dill or sorrel sauce. Other lighter fish with caper and butter sauces such as with sole, flounder or turbot would be delicious. Pacific Northwest style salmon (whole or filet) brushed with a dill mayonnaise and slowly grilled wrapped with tinfoil to steam cook can be very good, and easy to do on the outdoor grill as well.