Among the legacies of California researcher Harold Olmo is Chardonnay clone 108, material that’s also referred to as a “Davis” clone or the Wente clone. Willamette Valley producers largely have replaced this with Dijon clones from Burgundy, but longtime grower/winemaker Matt Compton enjoys working with the now-obscure clone 108 for his Chardonnay program. It’s easy to see why, and there is still a large swath of wine lovers who adore Chardonnay offered with such hugely tropical notes. Aromas of POG (passion-orange-guava) juice and peach taffy are mirrored on the palate, making for a delicious oak-free, fruit-forward quaffer that’s lively with a finish of lemon and orange. Enjoy it well-chilled with pork, seafood and creamy dishes, and look for it at wine shops and grocery stores in Oregon, Washington and New York.
Production: 345 cases