MacRostie Sonoma Coast Chardonnay (375ML half-bottle) 2008
Chardonnay from Sonoma County, California
Very pale straw in color, with bright, creamy, lemon custard aromas, and a bit of floral vanilla to boot. In the mouth it is rich and round, with tropical pineapple and hints of key lime pie. Like said pie, the finish is both crisp and creamy.
Wine Spectator - "A rich, elegant style, with intense, concentrated citrus, green apple, spice and fresh-cut flowers. Full-bodied, gaining depth and complexity on the finish, where the minerality shines through. Drink now through 2018."
Wine Enthusiast - "A very good, useful Chardonnay that's easy to drink, yet also quite complex. Brisk and crisp in acidity, it shows citrus mineral, green apple and floral notes, touched with smoky oak."
MacRostie Winery and Vineyards was founded by winemaker Steve MacRostie in 1987. As a believer in the unique character of Carneros fruit, and an innovative winemaker pioneering a more fresh and sophisticated style of Chardonnay, Steve dedicated himself to crafting wines embodying an authentic sense of place. In 1992, realizing the vast potential for producing stunning, age-worthy Pinot Noirs from Carneros fruit, Steve made MacRostie's first Carneros Pinot Noir.
In the 1990s, Steve discovered an amazing mountainside ranch possessing spartan volcanic soils over fractured andesite, located in the western borderlands of Carneros. This ranch enjoyed a unique microclimate that Steve believed would be ideally suited to producing profound Chardonnays and Pinot Noirs. In 1997, inspired by a desire to cultivate his own great piece of land, Steve's adventurous spirit led him to enter into a partnership with Nancy and Tony Lilly to develop Wildcat Mountain Vineyard from this unplanted pastureland.
Steve handpicked Kevin Holt as his successor to take over winemaking responsibilities for MacRostie Winery and Vineyards in 2004. A gifted winemaker who has worked at such wineries as Quivira and Testarossa Vineyards, Kevin continues Steve's 20-year legacy for producing outstanding wines from the finest Carneros and Sonoma Coast fruit. View all Macrostie Wines
About Sonoma CountyView a map of Sonoma County wineriesRelated Links:
Twice as large as Napa in size, Sonoma County only makes about a half the amount of wine as her northeasterly neighbor. But Sonoma, with her size, is able to vouch for more diversity within her borders, including sub-AVAs that are climatically varied. The atmosphere of Sonoma is decidedly laid back and down home country style. But in wines, they are keeping up with the Joneses, or Napa-ites if you will. Grape varieties are more varied here, from Pinot Noir and Zinfandel to Cabernet Sauvignon and Chardonnay.
Notable FactsThe largest sub-AVAs of Sonoma include Dry Creek Valley, Russian River Valley, Alexander Valley and Sonoma Valley. Each sub-AVA, with its own micro-climate, is unique in its grape varieties and styles of wine. Dry Creek makes a mean Zinfandel while Russian River produces stand up Pinot Noir and Chardonnay. The Alexander Valley makes some of the better Cabernet Sauvignons in the county and Sonoma Valley creates excellent wines from all the above varieties. Other grapes found throughout Sonoma include Sauvignon Blanc, Merlot and Syrah.
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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2 ratings, 1 with review211/6/2012In the last two weeks, we've opened two of our four bottles. The oak was too prominent and quite bitterly and sharply unpleasant, especially with the first pour. The oak is less prominent on the nose, and allows some apple notes to come through. But on the palate, the oak--at this stage--dominates and obscures the other flavors, which are mainly apple with a hint of citrus and perhaps a little peach or mango in the background. The oak comes across like the bitter woody chemically aftertaste you'd get from chewing the yellow paint off a No. 2 pencil. However, things improved noticeably after the wine warmed up in the glass for thirty minutes or so: the oak subsided a bit and integrated with the apple/citrus to create a mildly bitter pineapple flavor on the palate. I'm going to wait a year or so to open my remaining two botttles to see if the oak integrates better. If you are opening now (end of 2012), this is one of those whites that would benefit from decanting and airing for an hour or so. Also, don't serve this wine too cold or all you will taste is wood. Just below room temperature is probably about right for this chard.mediarchitect - Pasadena, CA44/23/2012Related ProductsThe grapes for this Chardonnay came from several excellent vineyards in southern Sonoma, where the Sonoma Coast meets Carneros, including ...Sonoma Coast is becoming one of the most sought after Pinot Noir appellations in California. Our 2011 Sonoma Coast bottling ...Fruit aromas of white peach, and nectarine are followed by honeysuckle, honey, and light floral with hints of toast, butterscotch, ...
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.
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