Stainless steel fermented and aged, to bring bright, acid-driven fruit to the forefront. Full-bodied and flavorful, with nicely mixed stone fruits, pineapple, green berries and lemony citrus. It sets up sharply on the palate and holds true, just waiting for some fresh shellfish.
— P.G.
(5/1/2006)
INOX—from the French inoxidable—is Chehalem’s stainless steel fermented and aged take on Chardonnay. It is consistently their best effort, with bright, acid-driven fruit that is a complex blend of pineapple, green apple, golden apple and Asian pear. It doesn’t try to be more than it is, and it has a wonderfully persistent finish.
— P.G.
(2/1/2008)
Though the residual sugar hits 5%, this has so much creamy texture and fresh acidity that it does not seem too sweet; it could in fact be drunk with certain main dishes, such as pad thai or white meat with a fruit sauce. Spritzy and lush.
— P.G.
(12/15/2009)
INOX is Chehalem’s unoaked Chardonnay, and Chardonnay doesn’t get any more transparently fresh. Flavors of flower water, mineral, kiwi, lime, fennel and bracing minerality deliver pure pleasure. A great food wine.
— P.G.
(12/15/2009)
The model for Chehalem’s Ian’s Reserve Chardonnay is fine white Burgundy. Scents and flavors emphasize caramel, unsalted butter, green apple and green banana, with the barrel flavors in the lead at the moment. Be sure to give it plenty of breathing time.
— P.G.
(12/15/2009)
This is fermented in neutral barrels, so it is a rounder, more open style than Pinot Gris done in stainless steel. It is therefore more approachable at a young age, and also tastes leesy and creamy—a treat for the palate. The fruit is lean and fresh, and a bracing minerality infuses the finish.
— P.G.
(6/1/2010)
This unoaked, tank-fermented, no-malolactic style delivers flavors as crisp and refreshing as a clear mountain stream. Steely and mineral-driven, its apple and pear flavors carry just a tongue-tickling hint of butter.
— P.G.
(3/1/2013)
Due to extraordinarily sharp acidity in 2011, this tastes quite dry despite residual sugar of 1.9%. A green berry flavor is matched to elements of mineral and fruit skin, lending length and texture to the wine.
— P.G.
(3/1/2013)