4/22/24, 8:08 AM - :) 19 Brix in 2010, 2011, 2012. 2014 was warm and we reached 21 Brix and in 2015 we hit 21.3 Brix. 13.8% was due to 36 months in 300L hogsheads in a dryish cellar(evaporating more water than alcohol)Most of all, I’m glad you liked it so much!
3/17/24, 8:11 PM - Just fyi-the 2018s closed up about a year ago and have been pretty pale and wan simce then. I would expect that in 3-4 years it will be a very different wine. Though still very mineral in nature.
12/31/23, 9:56 PM - We need to get you the “Psycho Killer” bottling.
11/12/23, 6:44 PM - We started using Diam in 2013 for closures as opposed to natural cork. While the switch brought an enormous improvement to the wines, and an end to noticeable TCA, every once in a while bottles show as yours did. Just mute and flat, with no improvement over time. It is baffling, but email me at marcus@goodfellowcellars.com and I’ll either credit you or swap in a different bottle.
10/23/23, 4:59 PM - 100% agree that this is the savory and stern of the 17s. I see a lot of upside but it’s the least forgiving now. A bottle we had about 6 months ago really opened up at the end of day 2.
6/22/23, 3:35 PM - Great note as always, and thank you for the reference to rabarbaro. I had to look it up, but will look to see if I can pick up a bottle or two for the house!
6/8/23, 2:44 PM - 21s will age very well, IMO, and this cuvee typically ages very well for 10-15 years.
5/13/23, 5:41 PM - For Pinot Noir there would be more press wine, but the Chardonnay is all press juice. In 2018 and 2019 the puncheons in the vineyard designate had quite a bit of finesse, and so I declassified anything that obscured that. The wines that went in the DH bottling were probably better than an AVA level, especially based on the way they have been tasting, but hindsight is 20/20…
1/6/23, 9:54 PM - That was produced from very botrysized grapes and typically shows both fruit, and especially the umami notes from the botrytis. I would guess your bottle was very slightly corked, and muted rather than tainted.I don’t have bottles to replace that wine, but we can definitely credit you on it.
1/1/23, 7:08 PM - I think you are correct about the aging cycle. But it seems like the wines lean up again around 8-9 years(the 2014s are back to being more acid driven).
1/5/23, 2:02 PM - I almost feel that it’s more like the textural components come together around 2-4 years in bottle and become too “round” for the acidity. Then as the wines age further the textural aspects build up and bigger molecules drop out. Letting the acidity be more in balance with the weight of the wine. We had a 2019 Richard’s the other day and it was deliciously lean at 11.9%, but also not showing much for aromatics at the moment. I’m very interested to see how the low 2019s evolve over time, but it’s too soon to say if the curve will be different.
11/1/22, 8:20 AM - I didn’t really change much for winemaking between the 8-13 vintages and the 14-16 vintages. 14-16 are all warmer and the Syrah developed more akin to the warmer regions that typically produce it. The 07-13 vintages were all cooler to some degree, excepting perhaps 2009, and considerably cooler in 10, 11, and 13.Winemaking always focused on 100% whole cluster, fermented to cap fall, and aged in older wood for 26-32 months.
9/20/22, 8:24 PM - We opened a bottle three nights ago, after I saw David’s note. That wine is hiding a lot but has darkened two shades since bottling, and on day 2 hit a beautiful aromatic point. The palate is in need of time, but we saw some very fine tannins behind the acidity. The Heritage 15 is from three fermenters, two of which were 100% whole cluster with the third 44%, so I suspect the tannins will show up at some point. But it wasn’t a heavily tannic wine(we opened the 17 and 18 Pumphouse bottlings, and both were definitely a jump up in structure and weight. But the aromatics on the Heritage No 15 made it my favorite of the group.
7/11/22, 9:39 PM - 2019 is the coolest vintage we’ve had in a while, and the No. 15 is lithe(politely) or thin(a fair assessment). Most of the 2019s are shut down. At this stage the Willamette Valley is often the best wine of the line up, and the Heritage wines will definitely need more tiime than most. The the acidity is not wildly different than our wines often have, they may just not be to your taste.That said, I would be happy to send you two different bottles that I think are in a different place in their aging curve. Email me at marcus@goodfellowfamilycellars.com and I will get you a pair of alternate options and we can see if you prefer them or not.
5/31/22, 10:58 PM - I the 2018s fruit will make them drinkable for most of their lifespan, but the 2017s should also flesh out nicely with some more time in bottle. Also, I would pass on the 2019s and look at 2021s based on your preferences. The 2021s have elegance but a good amount of fruit and extract.
2/3/22, 4:46 PM - Agreed. I always think that Whistling Ridge wakes up around the 7-8 year mark and then really starts to show the true quality of the vineyard around 10 years in.
1/26/22, 12:31 AM - More current vintages are definitely drier, and carry more acidity. Also less botrytis than the 2007. That was a beast of a vintage, and I am goad the wine is still holding up. The 2097 definitely needed more acidity though.
1/3/22, 9:09 AM - Thanks Don! And happy New Year!
11/15/21, 5:49 PM - We just opened this at the winery, and I think that you are spot on.
10/11/21, 10:54 AM - That can be arranged ;)
9/27/21, 4:21 PM - Thank you for the comment! We have also started to advise holding off on the 2017s. They took a little longer to shut down that I had originally expected(very savory vintage for us) but are definitely there now. Extended air will help(as you found) but it’s probably worth it to hold them for 3-4 years at this point.
9/4/21, 9:19 PM - Appreciate the honesty of your comment. I feel like the 2018s have good subtle fruit, and that bottling is often opening up around the 5-7 year range. That said, there’s more press wine in it, and in 2018 the free rin had great acidity, vibrancy, and tannin and the press wine was very good for press wine, but also felt like a solid and more mainstream wine than we usually make.As far is it’s position in our line up, the Willamette Valley is the least wine that we make, hence the price and being the broadest AVA labeling of all of our wines.But you obviously have a good palate, and if it’s being out competed by other wines at a lower price then you drink some pretty good value wines. Again thanks for the open and honest TN.
9/5/21, 7:06 AM - Not to harsh at all. And I would recommend the 2018 Temperance Hill or the Block bottlings from Whistling Ridge(Long Acre or House Block). If those are in the right direction, then consider the Heritage bottlings, especially Whistling Ridge.
9/5/21, 7:48 PM - I hope you enjoy them. If not, email me at the winery and we’ll either try again, or at least refund your money.
9/2/21, 3:17 PM - Typically, I think structured is code for tannic. But 2015 was Oregon’s warmest and the potential alcohol in the 2015 is higher than our normal. Alcohol, a solvent, tends to extract more of the flavors from the barrel. I don’t see that much barrel on the wine though I do feel the abv. I like this wine best after it’s been open for 2-3 days, and feel that it’s still several years from integration and maturity.
9/3/21, 9:56 AM - Of your list, I think the 2017 Block 11, Fir Crest is good right now-but I really recommend drinking it over a couple of days. The 2018 Lewman is also lovely, in a youthful way, with an hour or so open. 2019 Durant is young but not punishing, and I like the 2018 quite a bit now but I also like lots of acidity.I enjoy all of the Chardonnays now, but would recommend beginning with the Whistling Ridge and Temperance Hill(more savory) first. Both will age well, and I like them quite a bit at about 4-5 years in bottle. Still some tension but filling in texturally.2019 whites are lovely, but the vintage is cooler/lighter (Valley wide, not just my wines) than typical.
6/14/21, 8:55 AM - Hi Will, the Durant vineyard fruit usually puts on quite a bit of weight as the wine hits the 7-10 year mark. The No. 9 is 100% whole cluster which usually binds up some of the fruit in youth, and releases that back to the wine with time. It should age well past 10 years without a problem. The 2010 is in great shape, as is the 2012.
6/5/21, 9:01 AM - Take a look at Morgen Long as well. Seth and Kelley Fox both get fruit from the same block that Jim and I do.And thank you for the nice note!
5/2/21, 10:50 AM - I’m with you on the accessability of this wine. It was super delicious in tank before bottling, and very easy to “check in on”. I am pretty sure that it will age similarly to other vintages but one wonders how many bottles will make it that long...
3/14/21, 5:12 PM - It’s closing down a bit now. Look at it again in 6-8 years, and probably best in 2028-2035.
2/11/21, 9:37 AM - Did you get this from the winery? Or a shop or store? While the Chardonnays will sometimes go through a funky period a couple of years after bottling, this sounds almost like it has light taint. Wines exposed to longer periods of exposure to light, especially flourescent lights can show a distinct reduction.It could also just be a reductive phase, as those compounds resolve they will go through phases of being compounds with very low threshholds for perception. They will usually continue evolving into less noticeable versions with cellaring.
1/2/21, 8:35 AM - The matchstick is definitely jumping out these days. The 2018 is more like the 2016, and getting to a great spot with just a tiny hint of match. If you have more of the 17 RR, save some for 2022-25. Happy 2021!
11/23/20, 9:13 AM - Mmm...with a note like that I might have to find you a couple of bottles of the 2016 svd. I love Negronis as well, and am really happy this wine helped best back the palate fatigue!
11/30/20, 10:40 AM - I am pretty sure I can pull 3 bottles of the 2016 Whistling Ridge for you, I loved that wine and kept a decent bit back for library. I’ll put your name on them, and set them aside for when you pick up the new vintage. Email me when you’re thinking about the 18s, quality is great for the vintage but there are some standputs for sure.
11/24/20, 10:43 PM - +1
9/9/20, 11:18 PM - 2016 was an 820 and a 600. But the 600 was new(the last vintage this wine had any new wood). The 600 is a thick stave puncheon(45mm staves instead of 32mm).
8/22/20, 8:43 PM - I’m with you, I like this quite a bit right now.
8/22/20, 8:42 PM - Hi Chris, I appreciate the comment and it sounds like you had an off bottle. The wine has some weight from the warm vintage, but has always had pretty distinct acidity. I don’t have much of this vintage at the winery(maybe 4 bottles) so I can’t offer replacement but I am happy to send you a current wine to replace it. We have a few bottles of the 2018 Richard’s, and it’s been drinking well. Cooler vintage so a bit lighter frame that I appreciate.
7/28/20, 11:36 PM - 2011...malic acid is a harsh acid in the palate, but a much weaker acid than tartaric for pH. The 2011s had very high malics, and the lactic conversion weakens pH further. So even though the acids are dominant, they’re not as good for aging and maintaining freshness of fruit. Our wines are a bit thin in 2011. I’m happy to replace that wine with something more current, and with a better future ahead of it.
7/29/20, 5:17 PM - I don’t think I would change your choices, Pinot Noir is notoriously hard to pin down. And Whistling Ridge is a special site, so there may still be magic down the road.I don’t think that you should bear all the risk. 2011 is right on the borderline of too thin or too sharp for my own palate. I’d say, open the bottles at your discretion. But I’d also prefer to send you some replacements from more recent vintages for the last 6 bottles.
7/30/20, 8:18 PM - Happy to swap them, at your discretion. I make a pretty edgy style typically and appreciate your support. Especially for a vintage where I am not always sure which side of the edge we are on myself.
7/13/20, 7:35 PM - Check in with me in 6 years, and I will send you a set of the same 5 bottles. 2018 should be a really fun vintage to see at 7, 10, and 12 years.
6/27/20, 9:28 PM - Great comment and it fits our tasting at the winery. I really love this wine but it’s usually on day 2 or day 3 that it opens up and shows a bit more generosity. It stays pretty weightless though.
6/28/20, 1:49 PM - Ha! Yes. I burned a lot of bottles learning Burgundy that way as well. I don’t regret it though as most of those turned into the wines I liked the most later on!
6/27/20, 9:25 PM - Really good assessment in my opinion. The Long Acre always seems to produce the fruit that is most wound and least forgiving. But it cellars incredibly well. If you have multiple bottles, try to hold at least 1-2 for the 10 year mark.
6/20/20, 12:51 PM - That has been consistent with our experience at the winery. I think in 2-3 years this wine will enter a 5-6 year long window that should be excellent.
6/19/20, 9:11 AM - This is probably the most in need of age from the 2017s, along with the Pumphouse, but it’s a structural vintage overall. I’m excited to see the 2017s in 4-5 years, and even more so at the 10 year mark.
5/20/20, 11:33 AM - Palate usually fills in with air(day 2-3) or time in the cellar. This vineyard is great from 5-10 years.
5/16/20, 7:15 PM - We also make a wine that is 100% Riesling from the vineyard, and has the characteristics you were looking for in this wine. If you order anything from us, remind me to send you a bottle.
5/2/20, 7:56 PM - Hi Seth, 2018 has more of a sappy core of fruit around great acidity, and our usual house style of tannins. Alcohols are equally low in 2018 to 2017 though. So it’s more approachable now but should age extremely well. The 2017s are more savory structure, but if you are looking to dig in to a bottle I would recommend the Durant. It’s been drinking really well lately, and with enough fruit to balance the structural aspects.Thanks for the CT note Todd, I love the 18 WR. Took me almost 20 years to make this wine, but I am seriously happy to have it. Be well!
11/13/19, 10:35 AM - Appreciate the compliment. I can understand what you mean about the X factor, but would really recommend that you try the Goodfellow Chardonnays from Whistling Ridge. Especially the Richard’s Cuvee. I also think 2017 might get closer to that X than 2016(a lovely vintage but leaning more to fruit than mineral). Plus, definitely seek out:Cameron Clos ElectriqueWalter Scott Ex NovoCrowley Four WindsBethel Heights “High Wire”Haden Fig “Juliette”These are my short list of the WV Chardonnays that are special. Would also recommend: Vincent, Twill, and Morgan Long
10/14/19, 11:00 PM - That’s a heck of a tasting note. Paced like Japanese buddhist poetry, really well done!
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