As Oregon vineyards began to be planted in the 1960s and 1970s, pioneer vintners brought in vines from neighboring California. Unsure of what varieties would do best in this unproven climate, they explored a broad range of wines and had hopes to capitalize on the growing demand for Chardonnay. The Chardonnay vines imported from sunny California included clones UCD 4 and UCD 5 (collectively known as “Selection 108”) and field selections known locally as “Draper” and “Wente,” all of which did well there. Unaware at the time of the benefits of devigorating rootstock, the Oregonians planted the selections on original rootstock, and duplicated the vine spacings used in the warmer vineyards to their south, a sparse 500-600 vines per acre. Among the first to plant Chardonnay in Oregon was Dick Ponzi in 1970 with three acres of Selection 108. Others followed his lead, but the resulting wines were uninspiring. For years Ponzi and his peers experimented with barrel fermentations and adapted their winemaking techniques in an attempt to correct the wines.

The fundamental problem lay in the late ripening of Selection 108 – more than 14 days after Pinot noir. While not a concern in warmer California, in the cool Willamette Valley where vineyards are susceptible to dipping autumn temperatures, rains at harvest and the risk of mold, the late ripening Chardonnay grapes were often harvested at less than perfect brix and ripeness.
The Willamette Valley had already proven that it could produce exceptional Pinot noir, so why was its Chardonnay not achieving the same high standard? Oregon’s new vintners began with the simple premise that both Chardonnay and Pinot noir achieve superior results in climates where each ripens at the end of the growing season. In the Northern Hemisphere, this falls at the end of September and into October.

As mirrors of their terroir, Chardonnay and Pinot noir are each capable of expressing an enormous range of characteristics and styles. In Burgundy , where both varieties originated, great Chardonnay and Pinot noir grow side-by-side and ripen simultaneously. The very same villages which produce some of Burgundy ’s greatest Chardonnays also grow Pinot noir: winemakers in Chassagne Montrachet do well with Pinot noir, the hill of Corton is planted to both varieties, and Pinot noir is even grown in Meursault (though known as Volnay). In Champagne , Pinot noir grows in the Côte Des Blancs, and Chardonnay in the neighboring Montagne De Reims.

Chardonnay and Pinot noir can grow adjacently when the growing phases for each variety follow parallel timelines in regions where marine and continental climates converge. The Willamette Valley and Burgundy share comparable climatic conditions with long, cool growing seasons and similar daily temperature averages. Vineyards in northern Oregon also benefit from an additional 1½ hours of daylight at the beginning of the summer solstice than the Napa Valley . These extra hours of light extend photosynthesis at a critical time in the grape’s development.

To produce the greatest expressions of Chardonnay and Pinot noir, vines must grow where ripening occurs slowly and at cool temperatures. The similarities between the ideal conditions for Pinot noir and Chardonnay support the theory that the winemaker who truly understands these varieties has the ability to excel in both.

For more information please e-mail: info@oregonchardonnay.org