2017 Angela Estate Chardonnay
Willamette Valley

This is the first ever Chardonnay release, with Alban Debeaulieu’s exacting approach to winemaking and exceptional fruit from some of the Willamette Valley’s best Chardonnay-growing sites; Hopewell, Seven Springs, Bunker Hill and X-Omni, all in the Eola Amity Hills. This wine is the most recent addition to the growing portfolio and honored to share big Chardonnay moment with you.

Pair this wine with a creamy goat cheese combination with rich, savory tomatoes and spices makes a great addition to any cheeseboard.

 

2018 Rutherford Ranch Chardonnay
Napa Valley

The 2018 growing season was truly an exceptional year for ripening grapes. Winter started out with very little rainfall, which made growers worry that it may be another year of drought. When March arrived, however, it brought along the much-needed rainfall that helped fill the root zone, water table and some reservoirs. The vines came out of winter dormancy and began the season with ample water and abundant sunshine.

The Chardonnay is fermented in a combination of temperature controlled stainless steel tanks and French and American oak barrels. Our stainless steel fermentation process preserves the fruit’s natural lush flavors and aromatic qualities. Fermentation in oak barrel, sur lies, then imparts richness and a creamy texture to the mid-palate, creating a complex yet elegantly balanced Napa Valley Chardonnay.

This deliciously versatile wine can be enjoyed as an aperitif or accompaniment to halibut and a citrus vinaigrette field greed salad with roasted peaches.

Toasted oak notes of caramel and spice, opens up to reveal tree fruit aromas including ripe pear, dried apricot and Golden Delicious apples. A full-bodied wine with bright acidity, balanced with oak flavors showing as vanilla and sweet-oak through to the palate.

2018 Scott Family Estate Chardonnay Dijon Clone
Arroyo Seco Monterey

The 2018 growing season was truly an exceptional year for ripening grapes. Winter started out with very little rainfall, which made growers worry that it may be another year of drought. When March arrived, however, it brought along the much-needed rainfall that helped fill the root zone, water table and some reservoirs. The vines came out of winter dormancy and began the season with ample water and abundant sunshine.

Arroyo Seco (“Dry Creek”), a sub-appellation of the Monterey AVA, enjoys a cool climate, producing an extended growin season (often 2 to 4 weeks longer than Napa Valley). This added hang time allows for greater fruit ripening and brighter acidity. The Estate’s vineyards, inland from Big Sur, have deep, gravelly soils, ideal for premium Chardonnay cultivation. This unique combination of soil and climate produces relatively small berries with intense, concentrated flavors.

Pair this wine with summer corn and wood grilled wild king salmon. Also delicious with soft cheeses such as a triple-creme cheese served with apricots.

Vibrant aromas of stone-fruit, green apple and slight sweet oak. This Chardonnay features a creamy mid-palate with a soft finish, bright acidity to compliment citrus and mineral flavors.

 

2018 Bread and Butter Chardonnay

This Chardonnay opens delicately with rich notes of vanilla bean and almond husk, which is reminiscent of a decadent crème burlee. The creamy notes are balanced by a soft minerality and a hint of tropical fruit.

Those creamy notes continue to your palate where they are joined with bright acidity and well integrated oak that leads into a long, creamy finish

Pair this wine with any seafood dish that features butter or brown butter sauce, baked chicken, creamy pastas or soups, squash and winter vegetables.

2018 Chardonnay Reata
Sonoma Coast

This food-friendly Chardonnay shows juicy, fresh fruit aromatics and flavors of apple blossom, honeydew melon, guava and grapefruit zest. The creamy texture and rich flavors of toasted oak are framed by a bright acidity that lifts the fruit and leaves a lingering finish that will keep you wanting more.

This wine pairs perfect to light salads, pastas and pizza, as well as shellfish, grilled fish and grilled chicken.

Every year, the winemaker hand-selects desirable vineyards sites from microclimates in the Sonoma Coast. This 2018 vintage includes grapes exclusively from revered American Viticultural Areas (AVAs) including Russian River Valley and Los Carneros.

The 2018 vintage in Sonoma will continue to be celebrated in years to come for the concentrated flavor intensity of wines like this Chardonnay. The growing season began with rain in early Spring, which helped to rejuvenate the vines. Following, the steady and warm summer allowed for grapes to mature slowly. This led into a cool, slow and successful harvest. The combination of these elements resulted in these Chardonnay grapes reaching their full ripeness while retaining naturally high acidity. The spectrum of flavors is exciting and noteworthy.

In the winery, more than 50% of this wine was barrel-fermented, went through malolactic fermentation and received fine lees stirring. This enhanced the integration of toasted oak notes and created a rounder, creamier flavor and texture, which is especially noticeable in the creamy finish. The residual malic acid adds crispness to this wine.

Cynthia Calvert
Author: Cynthia CalvertEmail: This email address is being protected from spambots. You need JavaScript enabled to view it.
Owner
A trained journalist with a masters degree from Lamar University, a masters from the University of North Carolina-Chapel Hill, as well as extensive coursework toward a masters of science in psychology from the University of New Orleans, Calvert founded the Tribune Newspapers in 2007. Her experiences as an investigative, award winning reporter (She won Journalist of the Year from the Houston Press Club among many other awards for reporting and writing), professor and chair of the journalism department for Lone Star College-Kingwood and vice president of editorial for a large group of community weeklies provides her with a triple dose of bankable skills that cover every aspect of the journalism field. Solid reporting. Careful interviews. Respect and curiosity for people and places.

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