USA / Portland, Willamette Valley
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2019 Division Chardonnay 'Trois', Johan Vineyard

Division Winemaking Co.

Portland, Willamette Valley

The 2019 Chardonnay “Trois” Johan Vineyards has loads of tension and a strong mineral-forward character. The aromatics are exotic spices like cardamom and fresh peach skin wrapped around a light matchstick tone from the more reductive approach we use for this site. The palate has electric acidity and shows saline notes, peach and brown spices.


The 2019 vintage was beautifully reminiscent of the classic vintages of northern Europe. After a relatively cool and humid summer by Oregon standards, some nice dry weather came in time for veraison with mild to cool temperatures during the day and cool to cold at nights. This extended the growing season well into October, making even us cool climate lovers bite our nails wondering if we would reach optimal ripeness! We did, and are so happy with the results across the board!

The unique Johan Vineyard site lays on marine sedimentary, Helvetia, silty loam, and even some rare broken granite soils that are moderately well drained and have consistently influenced our wines in a truly “terroir” driven sense. This Biodynamic site demonstrates true sense of place and after several years of working with these vines, we are always excited to produce a Chardonnay that is truly worthy of a vineyard designation.


We utilized the pied de cuve (vineyard native yeast cultivation) build up, a technique that we now use for many of our ferments. The slow and steady fermentation always keeps us on our toes as we eagerly await completion of the sugars to dryness and what awaits us was some seriously complex and promising Chardonnay!

For the 2019 wine, we chose the wine blend from a neutral Stockinger Austrian oak barrel (300 liters) and one new Damy French oak puncheon (500 liters). We sulfured our Chardonnay Trois twice: one 25 mg/l addition in March, and one small 10mg/l addition just before bottling. No other additions were made.


We believe the wine will develop well in the cellar and has many years of evolution to come, but it quite drinkable now.