Winery Chehalem - Chemistry White

Winery ChehalemChemistry White

3.7
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Chemistry White of Winery Chehalem is a white wine from the region of Oregon.
This wine generally goes well with

Details and technical informations about Winery Chehalem's Chemistry White.

Winemaker
Mike Eyres
Grape varieties
Region/Great wine region
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Madina

Crossing obtained in 1964 between the cardinal and the sultana, registered in 1989 in the Official Catalogue of table grape varieties list A1.

Last vintages of this wine

Chemistry White - 2014
In the top 100 of of Oregon wines
Average rating: 3.61110.50
Chemistry White - 2011
In the top 100 of of Oregon wines
Average rating: 3.61110.50
Chemistry White - 0
In the top 100 of of Oregon wines
Average rating: 3.71110.50

The best vintages of Chemistry White from Winery Chehalem are 0, 2014, 2011

Informations about the Winery Chehalem

The winery offers 50 different wines.
Its wines get an average rating of 3.9.
It is in the top 25 of the best estates in the region
It is located in Oregon
Find the Winery Chehalem on Facebook and on Twitter

The Winery Chehalem is one of of the world's great estates. It offers 48 wines for sale in the of Oregon to come and discover on site or to buy online.

Top wine Oregon
In the top 45000 of of United States wines
In the top 2000 of of Oregon wines
In the top 90000 of white wines
In the top 350000 wines of the world

The wine region of Oregon

Oregon, located in the Pacific Northwest of the United States, is one of the youngest and most promising wine regions in the world. The state put itself on the international wine map in the late 1960s and has been building its position ever since. Production volumes have remained relatively quiet. The 2017 Oregon Vineyards and Wineries report recorded just under 34,000 acres (13,750 hectares) of planted vineyards.

The word of the wine: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.

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