Meridian Santa Barbara Chardonnay 1998
Chardonnay from Central Coast, California
The Santa Barbara Chardonnay was barrel fermented in French and American oak barrels. The wine was aged "sur lie" for seven months and stirred monthly. "By circulating the lees, I'm adding a soft, creamy dimension to the wine. Each time the yeast cells are stirred up, the texture of the wine evolves, resulting in the silky mouthfeel I'm trying to achieve." Chuck allowed 80% of the wine to go through malolactic fermentation. Excellent food pairings with Meridian Vineyards' Santa Barbara County Chardonnay include poultry, fish, pork, cream sauces, and mildly spicy foods.
Established in 1988, the Meridian Vineyards winery is located halfway between Los Angeles and San Francisco in the relaxed town of Paso Robles, California. The label was founded in 1984 by veteran Winemaker Chuck Ortman, who spent the early part of his career as winemaker and consultant to several prestigious Napa and Sonoma wineries. Although the first Meridian wines were made from Napa fruit, Ortman was always intrigued by the emerging Central Coast growing regions of Santa Barbara and San Luis Obispo counties, where vineyards in cool climates were yielding Chardonnay and Pinot Noir of phenomenal quality. When the opportunity was presented to develop Meridian's Santa Barbara vineyards and relocate to the Central Coast, Ortman eagerly accepted the challenge. Today, Chuck is still making the wines from vineyards owned and farmed by Meridian Vineyards in the Santa Barbara County, Edna Valley and Paso Robles appellations. View all Meridian WinesIt'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.
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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.