The Glorious Life Blog

2012 Carneros Chardonnay

2012 Carneros Chardonnay

Price: $25.00

The 2012 Estate Carneros Chardonnay reveals Carneros for what it is – one of the preeminent cool-climate regions for Chardonnay in California, if not the world. The 2012 vintage benefited from a longer season and extra time on the vine, allowing it to develop flavors to complement its naturally crisp acidity and bright fruit characters.

  • 91 Points

    Press Democrat North Coast Wine Challenge, 2014

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Tasting Notes

This wine opens with aromas of peach, pear and pineapple with a hint of toast. The palate continues with those same tropical flavors in addition to Meyer lemon, rounded out with a little toasty oak. The finish is long and crisp with ripe apple, citrus and a hint of minerality.

 

Food Affinities

Pairs incredibly well with fresh lobster and melted butter, seared scallops with a cauliflower puree, or a light citrus and stone fruit salad. Thanks to the bright citrus flavors and lively acidity, it makes an excellent compliment to a delicate chèvre cheese or a bold epoisse. 

About

Our 2012 Chardonnay consists entirely of grapes from our 335-acre estate vineyard, where numerous Chardonnay clones and selections grown in a variety of soil types contribute balance and great complexity to the wine. Its meager soils and cool, breezy climate give Carneros a well-earned reputation for producing Chardonnay with bright fruit expression and ample natural acidity.

  • Blend

  • 100% Carneros Estate Chardonnay
  • Appellation

  • Carneros

Winemaking

Vintage 2012 gave us the smallest yields in the history of our vineyards. A long cool growing season delayed harvest by two weeks. The additional hang time created concentrated Chardonnay grapes, with crisp bright flavors and firm acidities. Harvest occurred in early October, just before the first fall rain. The grape clusters were clean and slightly amber in color, touched by the cool Carneros sunlight.

  • Whole-cluster pressing to minimize extraction of bitter compounds
  • 100% barrel-fermented
  • Battonage (stirring the lees in barrel) performed every four weeks for six months to contribute textural richness
  • Aged in French Oak barrels (25% New Oak) for 9 months
  • 25% of the wine completed malolactic fermentation

 

  • Case Production -

  • 4,900 Cases
  • Analysis -

  • pH: 3.45,
  • Total Acidity: .68 g/100 ml,
  • Alcohol: 13.5%,