La Crema Sonoma Coast Chardonnay

75 cl

The Sonoma Coast growning region begins at the Mendocino County border, continues along the western coastal edge of Sonoma County, through the mouth of the Russian River Valley, and extends to the Los Carneros region on the southern Sonoma/Napa border. Similar to the Burgundy region in France, these vineyards offer an unusually long, cool and even growing season, where Chardonnay is beautifully aromatic, citrus-laced and layered. 

 

 

  • €30.99
La Crema Sonoma Coast Chardonnay

The Sonoma Coast growning region begins at the Mendocino County border, continues along the western coastal edge of Sonoma County, through the mouth of the Russian River Valley, and extends to the Los Carneros region on the southern Sonoma/Napa border. Similar to the Burgundy region in France, these vineyards offer an unusually long, cool and even growing season, where Chardonnay is beautifully aromatic, citrus-laced and layered. 

 

 

Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Conclusion An impressive and well balanced Californian Chardonnay. It is not overly oaked but offers some serious weight and complexity.
Nose Enticing aromas of oatmeal biscuits, melted butter, lemon cake and white flowers.
Palate Dry and full bodied with well balanced acidity. Delicious flavours of brioche, lemon butter, vanilla and creme caramel along with some melon and ripe apple. This has a great combination of weight and freshness.
Colour Light Gold
Fact Sheet
Fluid 75 cl
Grape Variety 100% Chardonnay
Alcohol % 13.8
Estate/Producer La Crema
Country USA
Region/AOC California
Vintage 2014
Making Techniques Chardonnay for this release was selected from cool vineyard sites within the Sonoma Coast boundaries. A variety of clones were selected to achieve rich layers and complex, intense aromatics in the glass, including Clone 4, Dijon, Robert Young, 809, Rued and Wente. The fruit was carefully sorted before pressing; hand-picked lots were immediately whole cluster pressed. The majority of the juice was barrelled down in French oak for primary fermentation, with a small percentage fermented in stainless steel to preserve fresh fruit tones. 100% of the wine underwent secondary malolactic fermentation. The less were stirred every three to four weeks for 4 months, then the wine was racked off the lees just prior to blending for bottling. Toast levels of the barrels ranged from medium to medium plus, adding additional layers of spice, texture and vanilla.
Closure Cork
Food Matching
Food Matching Hot salmon pie or pastry with a warm butter sauce

Tags: Sonoma County, White Wine