Willamette Valley AVA
350 cased produced
tarted by Ken Pahlow and Erica Landon after years of pining for their own wine label, Walter Scott Wines finally became a reality in 2008. Named after Ken’s grandfather (Walter) and his nephew (Scott), it’s a fitting tribute to two men who made a significant mark on Ken’s life. The winery focuses on Chardonnay, Pinot blanc and Pinot noir and total annual production is currently at about 3500 cases.
Fermented using native yeast, this Chardonnay was then barrel aged for 11 months, with 15% being new oak. This treatment resulted in a wine with nice texture, yet a delicate mouthfeel. Very few winemakers in Oregon seem to achieve this kind of winemaking style and it’s a Winerabbler favorite when we do find one.
On the nose we found aromas of white peaches, pears and lemons, along with an interesting herbaceousness. Besides the feather-light weight and compelling texture, this Chardonnay tasted of lemons, asian pears and white peaches with just a kiss of bubblegum before it grew into a long, pleasant finish. Usually sensitive to the oak influence on wine, particularly white wine, we were happily surprised by how Ken was able to balance the barrel with the fruit, imparting an exquisite lushness without the buttery notes.
We would suggest enjoying the Walter Scott Chardonnay with dungeness crab, butternut squash soup or pecan-baked ham.