# Rose & Arrow Eola Estate Chardonnay (2021)

- **Producer:** Rose & Arrow Estate
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Oregon, United States
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €125
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** lemon, grapefruit, apple, pear, blossom, fennel, butter, vanilla, toast, honey, almond

## About this wine

Rose & Arrow Estate was established in 2012 by the late film producer Mark Tarlov and Burgundian legend Louis-Michel Liger-Belair of Vosne-Romanée. Located in Oregon's Willamette Valley, the estate focuses on mapping the complex volcanic soils of the region to produce wines of extraordinary mineral precision. The 2021 vintage represents the estate's first commercial release of Chardonnay, sourced from the Eola Springs vineyard. This project aims to demonstrate that Oregon's basalt-rich soils can yield white wines with the tension, complexity, and structural depth of Burgundy's finest crus.

## Interesting facts

- This 2021 vintage represents the very first commercial release of Chardonnay by Rose & Arrow Estate.
- The estate uses advanced electroconductivity mapping to isolate tiny, irregular micro-plots of fractured volcanic basalt.
- The vineyard is cooled by Pacific winds drawn through the Van Duzer Corridor, preserving high natural acidity.
- Only 147 cases of this highly allocated, Burgundian-style Oregon Chardonnay were produced.

## Food pairing

This high-acid, textured Chardonnay pairs beautifully with rich seafood and poultry dishes. The wine's vibrant acidity cuts through the richness of butter, cream, and oil, while its medium-plus body and lees-aged texture match the weight of roasted meats and dense fish. The subtle oak and mineral notes complement earthy elements like mushrooms and herbs.

## Wine making process

The winemaking process is guided by Chilean terroir expert Pedro Parra and winemaker Felipe Ramirez. Grapes are hand-harvested and whole-cluster pressed, followed by spontaneous fermentation in stainless steel tanks. The wine undergoes 100% malolactic conversion without lees stirring (bâtonnage) to preserve its linear acidity and mineral purity. It is aged for 17 to 18 months on its lees, which includes 11 months in French oak barrels (approximately 20% to 30% new) followed by 6 to 7 months in stainless steel barrels before bottling.