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| Drinking Windows and Values |
| Drinking window: Drink between 2024 and 2029 (based on 7 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.7 pts. and median of 89 pts. in 4 notes) - hiding notes with no text | | | Tasted by Northcraft on 3/17/2024 & rated 89 points: Lovely Oregon Chardonnay. Oak finish. (335 views) | | | Tasted by Darth Tron on 3/16/2024 & rated 89 points: Even though it is oaked, it doesn’t present as such. Citrus, funk, minerality. Bitey when opened, but mellowed out through the evening. We really enjoyed this with salmon and a dill cream sauce. (249 views) | | | Tasted by HandmadeHomemade on 2/1/2024 flawed bottle: Day 2 notes: Pours a medium lemon in the glass, med + intensity, developing aromas of lemon custard, lemon (oil & zest), egg (sulfur??), vanilla, unripe pineapple, green & yellow apples, wet rocks, hay, orchard blossom, toast. Dry wine, med + acid, medium body, medium alcohol, med palate intensity, medium finish. Overall, possible fault/off bottle. I couldn't shake the sulfur-eggy aromas and flavors- dunno if that's an off bottle, or sulfur taint. I'd be surprised for sulfer considering how 100 Suns operates. Oh well, oh darn, guess I gotta try another bottle of 100 Suns.../s (488 views) | | | Tasted by Eric on 12/17/2023 & rated 88 points: BerserkerDay Auditions with Adam and Jason (West Seattle, WA, USA): Nice glow in the glass. Flinty and lightly reductive. This opens up with brisk acidity although is quite austere and locked up at first. With patience, this does yield a bit and moves from clean and linear to more creamy and open. What is lacks in overall excitement and intensity it makes up for with a classic, clean, unadulterated expression of Oregon Chardonnay. (809 views) |
| Hundred Suns Producer Website
OUR MISSION
Source fruit from growers we like, trust, and respect. Choose growers who share with us a history in the valley, an ideology aimed at quality in the vineyard, and a desire to farm with an eye on the environment.
Push boundaries and take risks. Experiment with and understand each vineyard and how our practices in the cellar can accentuate the site and the vintage.
Trust the process and ourselves. Explore new techniques of fermentation and aging because we know our experience will guide us. Manipulate the wines as little as possible, and let the vineyards and vintages speak for themselves. As such, our wines are fermented with indigenous yeas, native malolactic bacteria, and without the use of unnatural additives.
Make wines we want to drink. Create delicious wines that can be enjoyed now or are able to age for years to come.
OUR STORY
When we met over 14 years ago, we agreed on a fundamental idea: we wanted to build a life together that felt like an adventure. We left California for Oregon’s Willamette Valley, where Grant first worked as assistant winemaker at Hamacher wines and then spent the bulk of 10 years as assistant winemaker and then winemaker at Beaux Freres. Those ten years were rich. Renée continued teaching high school while Grant gained intimate understanding and appreciation of the soils, climates, and personalities (both land and people) of the valley. We started a family. We made good friends, drank beautiful wines, and dreamed of a life that would bring us more together than apart.
In 2015, we sold our house in Portland, scraped together every penny we had, and moved to a fixer-upper in the the valley so that we could build Hundred Suns. Eventually, Grant moved on from being winemaker at Beaux Freres to overseeing the vineyards and making the wines for Flaneur Wines, and Renée swapped the classroom for the cellar and running of the day-to-day business. From winemaking, to label design, website building, and even wax dipping bottles by hand, every aspect of this process has our fingerprints on it because it is just the two of us.
In 2018 we bought a 4.5 acre property in the Eola-Amity hills where an old vineyard is now our childrens’ backyard. Farming this site will bring us even closer to the wines that we have the pleasure of making and managing together. So far it has been a beautiful adventure indeed, and we’re just getting started.Chardonnay The Chardonnay GrapeUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Oregon Oregon Wine, Oregon Wineries (Oregon Wine Board)Willamette Valley Willamette Valley Wineries Association | Willamette Valley (Oregon Wine Board)
On weinlagen-info including some single vineyards
Willamette Valley Vintage Reviews
Willamette Valley Willamette Valley Wineries Association | Willamette Valley AVA Wikipedia article
#2012 vintage:
"Broadly speaking, the Willamette Valley's 2012 pinots are fleshy and fruit-dominated, with round tannins and forward personalities. The fruit tends to the darker side of the pinot spectrum--think cherry and blackberry rather than strawberry and raspberry, much less cranberry and redcurrant--and this gives the wines massive crowd appeal. The best wines also have the depth to age, so don't be fooled by their accessible nature in the early going." - Josh Raynolds
#2013 vintage:
"The key to a successful foray into the ‘13s is first to understand that in most instances the wines lean to the red fruit side of Pinot Noir; they tend to be tangy and tightly wound but often lack concentration. While some wines may put on weight and gain sweetness with bottle age, that’s a gamble I’ll personally leave to others. The 2013s also tend to lack the tannic structure for more than mid-term aging although they will likely endure on their acidity, which I suspect will usually outlast the fruit in this vintage" - Josh Raynolds
#2014 vintage:
"The 2014 vintage in Oregon may be remembered as the vintage of a lifetime [for growers] . . . these wines as they will be similar to the 2009 vintage . . . lovely, ripe, rich, deeply concentrated and aromatic" - winebusiness.com
"The conditions made it relatively easy to make good wines, with no worries about achieving ripeness, and the lack of frost risk allowed us to keep grapes on the vine as long as we wished." - Casey McClellan |
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