Chalone Estate Chardonnay 2009
Chardonnay from Central Coast, California
Capturing the distinctive characteristics of our unique terroir, our Estate Chardonnay holds fragrant aromas of ripe pear, green apple, hazelnut, vanilla and baking spice. Bright fruit flavors glide across a lithe and supple midpalate, balanced by toasty oak and a creamy texture. The vineyard's limestone soils leave a distinct footprint with a crunchy rock minerality that persists through the middle and holds the finish. The fine balance of vibrant acids with weightier oak influences makes an excellent match to rich, creamy foods such as soft cheeses and chicken dishes with heavier sauces.
Wine Enthusiast - "Great price for a Chardonnay of this quality. It's dry and crisp, yet very rich in fruit, showing tiers of pineapples, tangerines, nectarines and peaches, girded with a fine minerality. Distinguished and elegant, it will hold over the next 3–4 years."
Chalone Vineyard Winery
Perched high on the western slopes of the remote Gavilan Mountain Range on Mount Chalone, 1,800 feet above California's Salinas Valley, Chalone Vineyard represents a singular convergence of terroir and winemaking. Originally planted in 1919, the vineyard's ability to yield benchmark Chardonnay was discovered when Chalone Wine Group co-founder, Dick Graff, made his first vintage there in 1966. The time-honored Burgundian techniques he introduced complement the fruit's character to create the bouquet and flavors that are Chalone Vineyard Chardonnay's hallmarks. Chalone Vineyard's other estate-grown wines are equally distinctive. Chalone also produces Pinot Noir, Syrah, Pinto Blanc and Chenin Blanc. View all Chalone Vineyard Wines
About Central CoastView a map of Central Coast wineries
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 FactsGrape 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.
About CaliforniaIt'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.
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Alcohol By Volume GuideMost 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.