SHOP / 2014 Chaleur Estate Blanc White Blend
Varietal
75% Sauvignon Blanc
25% Sémillon
Appellation
Columbia Valley AVA
Aging
Drink Now or Age 3 to 10 Years
Vineyard
44% Sagemoor
18% Klipsun
38% Boushey
2014 Chaleur Estate Blanc White Blend
Columbia Valley AVA
This vibrant, lightly golden wine offers aromas of grapefruit, apples and pears, complimented by earthy notes of golden hay and wet stones. Offering hints of tropical fruit, apricots and candied lemon, the palate is enhanced with subtle barrel notes of light vanilla, eucalyptus and caramel, with a savory streusel character. This 2016 presents Chaleur Blanc’s characteristic crisp acidity, with a noteworthy dense core of fruit that extends well into a lengthy finish.
93 Points
— Stephen Tanzer, Vinous
93 Points
Bright, light yellow-gold. Multidimensional nose melds aromas of stone fruits, pineapple and pear with notes of savory spices, honey and lemon grass and a Riesling-like piney quality. Compellingly fine-grained, concentrated and harmonious from the start, with a suggestion of figgy sweetness (the wine is technically bone-dry) perfectly countered by strong acidity. Finishes tactile and very long, with a suggestion of eucalyptus. Most recent vintages of this consistently superb wine have been considerably tighter early on, but this is a knockout nonetheless and has the balance for mid-term aging.
July 2015
Additional Scores:
91 Points
Robert Parker
Behind the Wine
2014 Chaleur Estate Blanc White Blend
Crafting a white Bordeaux-style blend was unheard of in Washington when the winery first created Chaleur Blanc. A blend of Sauvignon Blanc and Sémillon, this wine is fermented sur lie in French oak barrels, imparting a memorable “crème brulee” finish. Served at the White House over three administrations and rivaling its French counterparts in quality and exceptional value, Chaleur Blanc has become one of the winery’s most influential blends.
Vineyards
Sagemoor Vineyards is home to a 1982 planting of Sauvignon Blanc that is a mainstay of Chaleur Blanc.
Winemaking
Whole cluster pressed, fermented in 90% French oak (60% new) and 10% stainless steel with partial native yeast, and aged 7 months on lees.