Melville Vineyards Chardonnay, Santa Rita Hills 2015
Pale straw in color, with intriguing aromatics of grilled lemon, honeysuckle and pear emerging up front. On the palate, notes of fresh ginger, kumquat and dried straw mingle with weightier impressions of sourdough toast, caramel and roasted marshmallow. The mouthfeel is velvety, with a touch of oiliness on the mid-palate along with an energetic streak of acidity that anchors a voluptuous and polished finish.
48 in stock
Schug Chardonnay 2017, Sonoma Coast, California, USA$29.00Add to cart
Schug crafted this Chardonnay from select vineyards located in the Sonoma Coast appellation, including the microclimates of western Carneros, southern Sonoma Valley and the Petaluma Gap. Produced in a lively, crisp style that emphasizes varietal character without the use of new oak, it has a spicy citrus bouquet that leads to juicy flavors of white peach and nectarine, followed by a sleek, juicy finish. Try it as an elegant aperitif paired with hors d’oeuvres, or with lighter dishes such as soups, salads, seafood and pasta dishes.
Teeter Totter Chardonnay 2017$35.00Add to cart
Teeter Totter’s third Chardonnay release maintains the same characteristics it has come to be known for. The powerful pure taste of fruit paired with toast, honey and brioche. The full body palate finishes smoothly and leaves you lingering for more. The 2017 Napa Valley Chardonnay is terrific, with a fresh, lively yet textured style that’s a joy to drink. White peach, citrus blossom, honeysuckle and a kiss of brioche all emerge from this impeccably balanced Chardonnay that has a delicious saltiness and surprising length. It shines for its purity and elegance, and will keep for at least 4-5 years.
Steven Kent Merrillie Chardonnay 2015, Mission Ranch, Arroyo Seco$34.00Add to cart
The Mirassou family – the oldest winemaking family in the United States – have been pioneers in a number of important ways. One of the most relevant in terms of this new Chardonnay release is that they were the first family to plant vineyards in modern-day Monterey County in 1961. Aged on the lees for about 10 months and barrel-fermented in about 50% new French oak, three sub-lots of Chardonnay were blended and bottled without filtration or fining. Each sub-lot (of roughly equal size) was fermented with a different yeast regimen. For one portion we did “native” fermentation (letting the ambient yeast environment ferment the must) while the other lots were fermented with one of our favored cultured
yeasts: CY-3079 and QA23. Each lot was wonderfully individualistic, differing in flavor, aroma, and texture. Together, they created a wine of finesse and elegance; mouth-filling richness underscored by precise, length-producing acidity.