Anapamu Chardonnay 1998
Chardonnay from Central Coast, California
Due to El Nino climatic conditions were prevaldent in 1998, the cool spring resulted in a late harvest with small yields and grapes with concentrated fruit flavors. In order to preserve these sun ripened flavors, the grapes were pressed immediately at the winery, the juice was settled and fed directly into barrels for fermentation. The minimal handling by not crushing nor destemming the grapes maximizes flavors and minimizes bitter tannins from the skin and seed contact. The juice slowly fermented over the next five weeks predominantly in un-inoculated yeasts, thus adding complexity. We used mostly new American and European oak to compliment, but not overwhelm the fruit flavors of the wine. Malolactic fermentation added further layers of flavor and richness. The wine completed seven months of sur lie aging with periodic stirring, adding a creamy mouthfeel. The wine remained in the original barrels without racking until blending. The wine was minimally fined, but not filtered prior to bottling, this is to preserve the wines full flavors and texture.
Anapamu's distinctively styled wines showcase grapes carefully selected from quality vineyards in the Central Coast area of California. The sun-rich Central Coast is making a name for itself as a great wine-growing region by producing wines that exhibit unsurpassed quality and value.
Anapamu's wines are made from flavorful grapes (with a particular focus on award-winning Syrah) and are approachable and unpretentious.
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About Central Coast
The largest of California's wine growing regions, the Central Coast produces the majority of California's wine. The district sprawls out, covering most of the vineyard land between San Francisco and Santa Barbara. Smaller sub-AVAs of the Central Coast include Monterey Bay, Paso Robles, Santa Ynez Valley, Santa Maria Valley, Santa Cruz Mountains and many others.
Notable Facts Grape varieties range from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. Some Central Coast wine is generic, bulk wine that contributes to the high production numbers of the area. But many winemakers and wineries, particular in some of the smaller AVAs, are small production artisans, creating unique and high-quality wine. The great thing about the Central Coast is its diversity - you're able to find a number of grape varieties and styles at a number of different price points.
It's not rare to see a wine's country of origin listed as "California." A country into itself in the wine world, California makes enough varieties and styles to match many European wine countries. It produces a diverse range of wines that span the quality spectrum.
The most famous of the California wine regions is Napa Valley, and these wines are certainly outstanding – but it's not as broad and diverse as its larger neighbor, Sonoma County. Down south, Santa Barbara's Santa Maria Valley is well-known for its Rhône blends, as well as cool-climate varieties like Pinot and Chardonnay. The Central Coast, the largest California AVA, has many different microclimates that lead to a wide range of wines with many sub-AVAs.
Alcohol By Volume Guide
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.