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Mer Soleil Silver Unoaked Chardonnay 2007

Chardonnay from Central Coast, California
  • WS91
0% ABV
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4.5 2 Ratings
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Winemaker Notes

This third vintage follows last year's successful debut of Silver, an effort to unite the crisp mineral essence of classic Chablis style with the tropical elements found in Chardonnay of the Pacific coastline.

Using Chardonnay grown in special blocks of the Mer Soleil Vineyard in the Santa Lucia Highlands of Monterey County, we harvested the grapes when just fully ripe, their gold color hued with green, expressing clean aromas of Chardonnay fruit and firm acidity.

The result is our latest presentation of a Chardonnay we consider as sleek and cool as Silver. -Charlie Wagner II, Winemaker

This unoaked Chardonnay is a light gold color with a pale green tint. Clean, lively aromas of honeydew melon and green apple carry over to delicate tropical fruit flavors of pineapple and papaya, balanced with crisp mineral.

Critical Acclaim

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WS 91
Wine Spectator
Combines ripe, intense peach, nectarine and tangerine fruit, with touches of floral and spice. Gains body and depth, turning creamy in texture. Drink now through 2012. 18,400 cases made.
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Mer Soleil

Mer Soleil

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Mer Soleil, , California
Mer Soleil
The Mer Soleil Vineyard is named for two natural forces that create its growing conditions: sea (mer) and sun (soleil). With plantings at two separate locations in the Santa Lucia Highlands appellation of Monterey County, Mer Soleil’s Chardonnay vines are nestled on east-facing lower slopes of the Sierra de Salinas range in what is one of the coolest, driest grape growing areas in California. During the growing season, warmer inland temperatures at the southern end of the Salinas Valley pull cooling morning and evening fogs into the vineyards. The afternoons, in contrast, are evenly warm and sunny. The absence of rain throughout the long growing season—harvest typically continues into November—and a pattern of brisk afternoon breezes keeps the grapes dry and pristine.

Charlie Wagner II is the winemaker and directs vineyard operations at Mer Soleil

Portugal

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Best known for flavorful fortified wines but also producing excellent dry wines, Portugal is unique in that it relies almost exclusively on its many indigenous grape varieties. Bordering Spain to the west on the Iberian Peninsula, this is a land where tradition reigns supreme, perhaps due in part to its relative geographical and, for much of the 20th century, political isolation. Portugal is a long and narrow country, which makes for considerable diversity in climate and wine styles, with milder weather in the north and significantly more rainfall near the coast. With the exception of Port, most Portuguese wines have struggled to garner attention in the international marketplace, perhaps due to the unfamiliar and difficult to pronounce nature of most of its grape varieties and terminology, which means that there are many excellent values to be discovered here by the adventurous consumer. The country is perhaps better known for being the world’s leader in cork production than for its wine.

Port, made in the Douro Valley, is the fortified wine for which Portugal is most famous. The same region also produces full-bodied dry wines made from the same set of grape varieties, which include Touriga Nacional and Tinta Roriz (Spain’s Tempranillo). The nation’s other important fortified wine, Madeira, is produced on the eponymous island off the North African coast. Other dry wines of the mainland include the tart, slightly effervescent Vinho Verde of the north, the bright, elegant reds and whites of the Dão, and the bold, jammy reds of the Alentejo.

Blended from the most important red grapes of the Duoro Valley, Port is th e famous fortified wine from Portugal. Though it is based on the Touriga Nacional grape, there are officially over 80 varieties that can be used in Port production. Usually, in addition to Touriga Nacional, it is only four main varieties that typically finish up the blend: Tinta Barroca, Tinta Cão, Tinta Roriz (Tempranillo) and Touriga Francesa. Other wine regions of the world produce fortified wine of a similar style from the same grapes or others.

There are numerous styles of Port: Ruby, Tawny, Vintage, LBV, White, Colheita, and a few unusual others.

Ruby ports usually pack the most value and are ready to drink once bottled. Typical characteristics are ripe cherry and blackberry flavors with stewed plums, cocoa and dates.

Tawny ports are “tawny” in color and have flavors of toffee, caramel, toasted pecans, vanilla, dried apricot, citrus peel, green figs and roasted espresso. The age designation on a Tawny Port indicates the average year of the grapes in the bottle.

When Port is made with high quality grapes selected from a single notable vintage, it is called Vintage Port. Some of the best recent vintages are 2011, 2009, 2007, 2003, 2000, 1997 and 1994. Vintage Ports are complex and full-bodied with many flavors possible: concentrated blackberry, black cherry, raspberry and spice, smoke, coffee and chocolate.

LBV Port comes from a single-vintage Ruby Port and may spend six years in the barrel before being bottled. These are ready to drink upon release. Serve most Ports slightly chilled at around 55-65°F.

CAR29264_2007 Item# 91144

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