Winderlea Vineyard and Winery

FIRST FLIGHT ~ Chilled Watermelon Soup with Warm Watermelon Crouton, Sweet Onion in Vinaigrette and Feta Cheese

2007 Chardonnay 
This is the first Chardonnay produced by Winderlea. It was sourced from the Carabella Vineyard in the Chehalem Mountains and the Hyland Vineyard in McMinnville. It is a classic cool-climate Chardonnay in the sytle of Chablis” All of the fruit was carefully double sorted and then 87% barrel fermented and 13% fermented in stainless steel. The wine was left on its lees for 6 months and barrel aged in French oak barrels (13% new) for 10 months. The wine has a mineral component with excellent acid and structure. It has a core of crisp apple and ripe stone fruit with a hint of mango and a refined, mildly acid finish. The ’07 Chardonnay should age well for a minimum of 5-10 years.

2008 Chardonnay 
On the nose the Winderlea Chardonnay gives white peaches, lemon grass and tropical flowers. On the palate, the wine shows pretty stone fruit, lemon, green apple and grass. This Chardonnay is medium to full bodied with good acid and a medium-long finish. Drink starting in 2010. Should cellar well for 5 to 7

SECOND FLIGHT ~ Chicken Liver Pate, Pickled Sweet Cherries and Baguette Croutons

2008 Winderlea  Vineyard  Pinot Noir 
Deep ruby in color. Ripe black cherry, raspberry, vanilla and wood spice on the nose. Blueberry, blackberry and anise on the palate. Long and lush finish. Cellar for 6-12 months. Should age well for 8-10 years.

2009 Winderlea Ana Vineyard Pinot Noir 
Violets, sarsaparilla and a hint of cedar spice on the nose. Red fruit on entry leading to darker fruit, black cherry, citrus peel, root beer and a touch of earthiness on the palate. Nice acid adds brightness and a fresh finish. Drinks well now or cellar 5 to 7 years.

THIRD FLIGHT ~ Bacon Roll-ups Stuffed with Spinach, Pistachios and Sultanas Served on Savory White Bean Salad

2007 Winderlea Estate Pinot Noir 
The 2007 “Estate” pinot noir (formerly Goldschmidt) was picked on Sept 29th and Oct 15th. The core of the wine is two new blocks of Pommard planted in 2005 which we allowed to ferment in our new Taransaud wood fermenters. The remaining fruit was fermented in stainless steel and macro bins. In addition to being fermented in wooden tanks, the Estate was barrel aged in French oak barrels for 9 months prior to being bottled in August. The Estate shows a beautiful garnet color, concentrated red and black fruit, a full mouth feel and an elegant finish. The Estate will benefit from 1-2 years of additional bottle aging and we believe has an 8-10 year aging potential.