2023 Ponzi Avellana Chardonnay

$75.00

2023 Ponzi Avellana Chardonnay

Name: 2023 Ponzi Avellana Chardonnay
Brand: Ponzi Vineyards
SKU: 23CH250BCW
Price: 75.00 USD
Availability: InStock

Saline, focused, savory

"It's the texture that makes this wine special" — James Suckling

Avellana Chardonnay is Ponzi's certified organic estate vineyard doing what it does best — producing a wine of uncommon texture and precision. Planted in 2006 to Clone 76 on Laurelwood soils, its southwest-facing slope yields a Chardonnay that is generous without being heavy, structured without being austere. The one that stops people mid-sip.

96James Suckling

Appellation: Laurelwood DistrictVineyard: AvellanaTA: 6.4 g/LpH: 3.39Volume: 750 mLABV: 13.4

$75.00

Shipping calculated at checkout.

Winemaker Notes

Avellana Chardonnay opens in the golden register — honeycomb, quince, golden hay, dogwood blossom, a whisper of white lavender and anise. On the palate, citrus and cream converge: lemon rind and salted caramel, Basque cheesecake and candied pecan, delicate white florals threading through it all. The entry is poised and clean, carrying through a balanced mid-palate to a finish defined by freshness and finessed phenolics.

Pairings

Butter-poached lobster

Roast chicken with saffron and preserved lemon

Hamachi crudo

Occasions

A celebration that doesn't need a reason

The first warm dinner on the patio

When the occasion calls for white Burgundy and you want something better

In the vineyard

The 2023 season moved at its own pace — a cool spring delayed budbreak, a warm May accelerated it, and a classic Oregon summer of warm days and cool nights brought everything back into balance. Avellana Vineyard, LIVE Certified Sustainable and certified organic, is planted on Laurelwood soils in the Laurelwood District AVA. The Chardonnay vines were planted in 2006 to Clone 76 — a selection that brings precision, texture, and quiet complexity to every vintage.

IN THE CELLAR

Grapes were hand sorted and whole cluster pressed without sulfur addition, then settled in tank for one day before barreling down to ferment in 100% neutral French oak — cool temperatures throughout, completed with wild yeast. Malolactic fermentation followed, completed in full with wild bacteria. Lees were stirred as needed for texture over 11 months before a fall racking to neutral oak — 17 months in barrel in total. 171 cases produced. Racked and bottled by gravity without filtration or fining.