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Acacia Carneros Chardonnay (half-bottle) 2003

Chardonnay from Carneros, California
    0% ABV
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    Winemaker Notes

    Fresh aromas of pear, apricot and honey are supported by savory oats, ginger and nutmeg spice. Rich with pleasant weight on the palate, this Chardonnay shows sweetness up front and spice in the middle. The finish is long and juicy, constantly cycling from spice to rich apricot, apple and pear.

    We love pairing seafood with this wine —it must be something about the character and crispness. Try shrimp tossed with crushed red, white and black peppercorns or sole in a light cream sauce graced with lemon zest and nutmeg.

    Critical Acclaim

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    Acacia

    Acacia

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    Acacia, Carneros, California
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    Situated just two miles from San Francisco Bay in the Carneros District of Napa Valley, Acacia Vineyard is distinguished by a cool microclimate dominated by wind and fog from the nearby Pacific Ocean, and by shallow, dense clay soils. While these difficult growing conditions limit grape production, they result in Pinot Noir and Chardonnay grapes of rare power and complexity.

    Founded in 1979, Acacia made one of the first Pinot Noirs in the Carneros District. Today Acacia is a leader in the new Carneros by handcrafting compelling Pinot Noirs and Chardonnays that defy conventional winemaking wisdom and consistently exceed expectations. A firm winemaking approach to Pinot Noir highlights the bold character of Carneros fruit while capturing the grape's earthy complexity and silky texture. Acacia's Carneros Chardonnay is ripe and crisp.

    Carneros

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    Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. The cooling winds from the abutting San Pablo Bay, combined with lots of midday California sunshine, create an ideal environment for producing wines with a perfect balance of crisp acidity and well-ripened fruit.

    This cooler pocket of California lends itself to growing Pinot Noir, Chardonnay and Syrah. Carneros is an important source of sparkling wines made in the style of Champagne as well.

    Chardonnay

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    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

    Sommelier Secret

    Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

    SWS217962_2003 Item# 76376