This unoaked Chardonnay is full of crisp minerality, a mysterious tang from the volcanic soil, and crunchy orchard fruit—think green and yellow apple, with just a hint of almond on the finish. It's got remarkable salinity and the sort of bright acidity that makes you crave another sip.
Portland native Meredith Bell traveled to Burgundy to learn how to make Pinot Noir, but along the way, fell head-over-heels in love with Chardonnay, and everything changed. Although she’s the proud holder of a Masters degree in enology from UC Davis, it was a stint in the Peace Corps that provoked a career change and a decision to start making wine full-time. Absence does makes the heart grow fonder! So, Meredith packed her bags and headed back to Oregon’s rolling hills to embark on a brand new endeavor. Embracing Chardonnay was an easy choice—Statera Vineyards is the first in the Willamette Valley to focus singularly on the grape, and thanks to the soil diversity there, each cuvée is remarkably distinct. The same volcanic activity that gave us the hills and valleys of the Willamette provide unique terroir to the wines. When we think of other volcanic wine regions—the Canary Islands and Sicily’s Mt. Etna, to name a few—it’s easy to forget those in our own backyard. But what a difference this type of soil can make! Chardonnay is a grape that can transmit its native terroir like a beacon, and Statera’s sizzle with an electric minerality.