A winery dedicated to avoiding convention


Van Duzer Corridor- Willamette Valley

This is soon to be the newest sub-AVA within the Willamette. For decades, winemakers and winegrowers have extolled the virtues associated with the influence of the afternoon winds coming inland from the Pacific Ocean, and being funneled through a gap in the Coast Range mountains. This “Van Duzer effect” has a significant impact of style for the wines of this, and some neighboring, regions.

Temperatures are dramatically affected with 20-30 degree drops in the late afternoons. Longer hangtimes throughout the season are a necessity, to incorporate these swings in temperatures; and, more often than not, flavor development is ahead of sugar development. This offers lower potential alcohols. Grape skins tend to become thicker from the winds, resulting in less juice to skin ratio, and often provide wines which have a savoriness and display tightly wound energy at their cores.

Havlin Vineyard features for

Havlin Vineyard: Chardonnay

  • All of the windblown Havlin vineyard is dry farmed.
  • Clone of 76, planted in 2011.
  • East facing slope (7-percent), elevation approximately 375 feet. Our portion comes from the west block, where soils are slightly stonier.
  • Fast draining sedimentary soils, predominantly Chehulpum in this block, overlay is a vein of Ironstone surrounding the vineyard.
  • Though the tendency for all of Havlin Vineyard is for late ripening, we found the Chardonnay’s flavors to be fully developed, while potential alcohols were still well under 13 percent, and so chose to harvest with vibrancy.
  • Signature characteristics of this site:
    •  Wines’ purity of fruit.
    • Consistent mineral presence from the Ironstone bedrock.
Aged 8-months in barrel, French oak, 20 percent new. 50 percent standard size barrels, 50 percent Puncheon.
54 day primary fermentation, exclusively in barrel. Unracked, until assemblage for bottling.
Grapes are whole cluster pressed immediately, upon receiving at the winery. Cold settled overnight and barreled the following morning; avoiding only the gross lees.
247 cases
Spontaneous ML in barrel, 100 percent complete. Monthly lees stirring, while active in ML.

Critical Thinking

90 Points


This new imprint from Aberrant Cellars is off to a good start. The barrel fermented Chardonnay offers excellent texture and detail, with elements of clover, citrus, apple and pear, along with juicy acidity. Some 20% spent time in new French oak, adding a welcome softness and a touch of butter to the finish.