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Newton Unfiltered Chardonnay 2007

Chardonnay from Napa Valley, California
  • WE92
  • CG92
  • WS91
  • RP93
  • RP94
  • WE90
  • RP94
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Winemaker Notes

The 2007 Unfiltered Chardonnay is an inviting dark straw hue. This powerful wine opens with ripe melon and fig notes layered with allspice, cinnamon and caramel aromas. Flavors of baked pear, poached apple, caramel and fresh pie crust persist on the lingering creamy finish.

This opulent Chardonnay can complement a wide variety of dishes. Lobster bisque is a natural match, as well as poached fish or pasta with a cream sauce.

Critical Acclaim

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WE 92
Wine Enthusiast

Very dry, a lean, austere Chardonnay currently marked by aloof flavors of lemons, limes and oak. Yet there’s something going on. As the wine warms in the glass it becomes richer, showing hidden pineapple tart, macadamia and crème brûlée. Firm, minerally acidity is there throughout, making for a mouthwatering cleanliness.

CG 92
Connoisseurs' Guide

Subtlety is not be among this powerful wine's gifts, but those looking for richness, range and real complexity are bound to be pleased by this very deep and mouthfilling effort. It is quite full in body and slightly oily in feel, yet it is charged with a streak of invigorating acid that keeps it bright and alive. It does show a bit of last-minute alcohol, but its minor coarseness is a small price to pay for this kind of richness and depth, and service with food will make its heat moot.

WS 91
Wine Spectator

A rich, unctuous, buttery style. Full-bodied, with spicy fig, melon, smoky oak and honeydew melon flavors that gain depth, body and complexity, ending with a roasted marshmallow aftertaste. Still a bit coarse in texture, but all the right ingredients are in the right places.

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Newton

Newton Vineyard

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Newton Vineyard, , California
Newton
Newton was founded in 1977 by English businessman Peter Newton and his Chinese wife Su Hua. Peter Newton was already renowned as a pioneer of winemaking in the Napa Valley, having founded the Sterling Winery near Calistoga in the 1960s. The Newtons transformed one square mile of rolling hillside in Spring Mountain into one of the Napa Valley’s most prestigious estates, whose wines have graced the official dinners of several US presidents.

The Newton estate encompasses 170 acres of prime Napa Valley terroir, distributed over four separate, wholly owned vineyards: Spring Mountain, Yountville, Mount Veeder and Carneros.

Newton is renowned for producing wines that are uniquely characterful expressions of varietals emblematic of the Napa Valley, notably Chardonnay and Cabernet Sauvignon. Working patiently with nature, we are committed to precision viticulture and winemaking techniques yielding wines that are acclaimed for their balance, harmony and full, abundant flavors.

South Africa

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An underappreciated wine-producing country currently undergoing a renaissance, South Africa has a surprisingly long and rich history considering its status as part of the “New World” of wine. In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century. Today, however, it is increasingly responsible for high-quality wines that are helping to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot, but the Benguela current from Antarctica provides the brisk ocean breezes necessary for steady ripening. Similarly, cooler high-elevation vineyard sites offer climatic diversity.

South Africa’s wine regions are divided into region, then smaller districts, and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for earthy, gamey reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah, or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following behind.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

SSR102598_2007 Item# 102598

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