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Alma Rosa El Jabali Vineyard Chardonnay 2007

Chardonnay from Central Coast, California
  • W&S93
14.1% ABV
  • WE91
  • RP90
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3.0 1 Ratings
14.1% ABV

Winemaker Notes

Fresh and citrusy in the nose, lemon-lime and wispyaromatic oak, a somewhat banana-esque character leads toa clean yet round mouthfeel, a long-lasting finish with abit of flintiness... 25-year-old vines, farmed organically;stainless-steel fermentation, no malolactic and short termaging in used French oak; it all adds up to a classicChardonnay in the Montrachet mold. Serve cool withpowerful cheeses; fried seafood; roasted chicken; porkroast with apples and cabbage; root vegetable gratins…

Critical Acclaim

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W&S 93
Wine & Spirits
Richard and Thekla Sanford founded Alma Rosa in 2005, after 24 years at Sanford Winery. They based their new project on 100 acres of organically farmed vineyards in the Santa Rita hills. This chardonnay is a selection from vines planted in 1983, cold fermented without malolactic. Only 30 percent of it rests in new oak. The fruit comes through in citrusy flavors of pink grapefruit, orange and a hint of salted caramel. It's clean and firm, with the warm/cool zest of the Santa Rita Hills. A beautiful young chardonnay to chill for any fresh shellfish.
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Alma Rosa

Alma Rosa

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Alma Rosa, Central Coast, California
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Richard Sanford came to the Santa Ynez Valley 40 years ago with the desire to create wines that would rival the best of France. First to recognize the potential of the Santa Rita Hills (now an officially accredited American Viticultural Area as Sta. Rita Hills), and first to plant Pinot Noir vines there, Richard is a pioneer with a well established reputation for excellence in winemaking.

Working in partnership for more than 30 years, Thekla and Richard Sanford founded multiple, successful winegrowing enterprises. Their latest venture, Alma Rosa Winery & Vineyards, represents the culmination of a lifetime's experience – an enterprise dedicated to creating high quality wines and setting a benchmark for organic farming, sustainable agriculture methods, and environment-friendly commerce.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

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’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based 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. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

WWH115864_2007 Item# 104793