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  • Country ranking ?

    523
  • Producer ranking ?

    44
  • Decanting time

    2h
  • When to drink

    now to 2030

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Wine Information

Continuing a decade-long trend of cool growing seasons and late harvests, the 2011 growing season brought tenacious morning fog, unseasonably cool weather and rainfall at flowering time. The good news is that the cool conditions gave the grapes a generous amount of hangtime, which translates to optimum flavor maturity at relatively low brix (sugar). In one of the latest vintages on record, we began our Chardonnay harvest approximately two week...

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Latest Pro-tasting notes

<10 tasting notes

Tasting note

color

Light, Green-Yellow and Bright

ending

Medium

flavors

Buttery, Citrus, Tropical fruits and White fruits

nose

Fresh, Closed and Youthful

taste

Average in Acidity, Youthful, Medium-bodied, Fresh, Fruity and Vivid

Verdict

Good everyday wine and Well made

Information

Origin

Oakville, Napa Valley

Vintage Quality

Above Average

Value For Money

Good

Investment potential

No Potential

Fake factory

None

Glass time

1h

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Inside Information

This classic Napa Valley blend brings together the best AVAs of the region for Chardonnay. The blend is dominated by fruit from the cooler regions in the southern end of the valley, where bay fog and breezes allow the grapes to ripen at a gradual, flavor-building pace while retaining refreshing, natural acidity. A small amount of fruit from our Wappo Hill vineyard, in the Stag’s Leap District, adds just the right touch of opulence to the blend.

Appellation: Napa Valley Grape Sourcing: 56% Carneros (Napa Valley), 24% Napa Valley, 14% Stag’s Leap District and 6% Russian River Valley

•WINEMAKING• The grapes were harvested in the cool of the morning and gently pressed as whole clusters to conserve the vibrant,

fruity flavors. 75% of the juice was fermented in French oak barrels (15% new) and the balance was cold fermented in stainless-steel tanks to retain brightness and purity of fruit. Partial malolactic fermentation balanced the lively acidity and added complexity. Each lot was aged on the yeast lees (sûr lie) and was hand-stirred regularly (bâtonnage) throughout ten months of aging, for seamless integration of flavors and a rich, creamy finish. The wine was bottled in November of 2012.

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