I think there are many variables that will impact the aging curve for Chardonnay in the Willamette Valley, but probably acid profile is the most important for me. The produces mentioned here, namely GoodFellow and Walter Scott, tend to have “appropriately” high levels of acid and can age beyond 5 years in bottle and offer a lot of focus, youth and tenacity. I would put Crowley in this same camp, and a few others albeit with shorter track records.
Many producers of Chardonnay (in Oregon) are less precise in the craft, picking sites too late and allowing for lazier acid profiles, and doughy, bland textures, falling into cooked, creamed, and/or nutty characters relatively quickly in their bottled lives. (“overripeness” certainly a factor here)
As always, I think this conversation boils down to producer, intent, and success of vintage more than region with respect to expectations for aging, and of course the personal preference of aged characters.
My 2018 Chardonnay from the Coast Range Vineyard near McMinnville is electric stuff, and unbending-nearly as youthful as in its first year. My 2019 from Sojeau and Black Walnut are mature and not nearly as vibrant, probably should be consumed. I believe this has to do with the relative acid profiles–the younger vines from both sites in '19 evolving much more rapidly with noticeably less vibrating characters.
We tried with @Andy_Steinman a '94 Thomas Chardonnay circa summer of 2016. A unicorn wine. Truly electric and one of the best white wines I’ve had from Oregon. Spicy, vibrant, full of life and focus at around 20 years in bottle. Apparently (according to JT) the wine was very reduced, and was unable to be racked due to placement in the cellar, later resting on the lees for some two years. Whatever magic happened between sulfides, oxygen, wood, lees and wine, produced an unbending, exquisite, powerful and graceful Chardonnay whose energy and youth was a revelation. Accidental? Repeatable? Delicious