Chardonnay "Trois" from Division Winemaking Co. Is Fresh and Steely

Think lychee, pear, and lemon LaCroix.

By Jordan Michelman

If you're like a lot of American wine drinkers, you might be suffering from post-traumatic chardonnay drinking syndrome (PTCDS). But as the new "Trois" chardonnay from Division Winemaking Co. makes abundantly clear, chardonnay doesn't have to be the oaky-dokey, butter-bombed lobster sauce you're probably used to—especially if you're from the sort of family that had a bottle of Chateau Ste. Michelle chilling ominously in the fridge at all times. Not that there's anything wrong with that—love you, Mom! But at Portland's Division, Kate Norris and Tom Monroe are making fresh, steely, living wines from Oregon chardonnay, with more acidity and zip than you probably thought possible. Think lychee, pear, and lemon LaCroix. The Trois chardonnay undergoes a cool, slow fermentation in the barrel, aging in 50 percent new French oak for 18 months before bottling. The resulting liveliness should dispel whatever vestiges of PTCDS may be lingering in your psyche. Recommended.

Related: Delicious Bubbly Wines and Where to Find Them in Portland

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