HdV de La Guerra Chardonnay 2005
Chardonnay from Carneros, California
The 2005 vintage in Los Carneros was cool and slow-paced. From maturation through harvest, days were sunny and mild, allowing Chardonnay flavors to develop gradually with pronounced acidity and lower alcohol.
The 2005 de la Guerra Chardonnay presents a strong core of acid supplemented with a vibrant mix of grapefruit, apricot, vanilla and mineral notes. These same aromas and flavors link to each other in a bright, citrus finish.
International Wine Cellar - "Pale color. Crisp apple and pear aromas complicated by pepper and white flowers.Bright and crisp, with piquant quince and pepper notes perking up the apple and pear flavors. Dry, juicy and quite restrained chardonnay with firm acidity and a light touch. Finishes minerally and persistent, with a suggestion of beeswax. Not at all a fat or sweet style of chardonnay."
Established in 2000, HdV stands for Hyde de Villaine – a collaborative venture between the Hyde family of Napa Valley and the de Villaine family of Burgundy. The families, joined by marriage, share long histories in French and American winemaking, and have combined their knowledge and passion to create uncompromising wines from Hyde Vineyards in Carneros.
The founders of HdV believe terroir is not only the interaction of the various natural components within an ecosystem but also the human contribution within that ecosystem. Due to this human component, vignerons, to an extent, help create the terroir. It takes decades, if not generations, of knowledge to understand a terroir – to properly respect it and be true to it (best row directions, varietals, selections of a varietal, etc.). It is this respect of the terroir that allows HdV to make fine wines.
Completed just before the 2003 vintage harvest, the HdV winery was designed and developed to accomodate every aspect of HdV's philosophy. HdV strongly believes in the gentlest handling of the grapes and minimal intervention in order to let the wines develop the characteristics that are true to the vineyard terroir. The fruit goes through meticulous sorting – during harvest by the pickers and after harvest on the table at the winery – so that only the finest grapes remain to make the wine. View all HdV Wines
About CarnerosView a map of Carneros wineries
Technically a part of Napa Valley, the Carneros region straddles both Sonoma & Napa counties. It's the Napa region closest to the San Francisco peninsula and the San Pablo Bay, which is instrumental in controlling the climate of the area. The winds from the San Pablo bay create a cool weather pattern ideal for growing Chardonnay and Pinot Noir.
Notable FactsBoth Chardonnay and Pinot Noir from Carneros are delicate, yet complex, with firm structure and acidity. And while the pair are the most popular varieties of the region, some winemakers have branched out, particularly with Syrah. The cool climate Syrah of Carneros is well structured and stylistically similar to Syrah from the Northern Rhone, though often fuller-bodied.
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 Guide
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.