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Arboleda Chardonnay 2011

Chardonnay from Chile
  • JS93
  • RP90
13.5% ABV
  • JS91
  • RP90
  • D95
  • JS93
  • RP90
  • WS89
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13.5% ABV

Winemaker Notes

Due to its delicate vinification process this pale yellow Chardonnay offers layer upon layer of intense aromas such as fresh fruit, citrus, and floral notes framed by fine herbal notes. Oak fermentation and aging contribute aromas of toast, toffee and hazelnut, complemented by the wine's complex and elegant aromatic profile. Big-bodied and fat on the palate, with enough acidity to lend freshness, enhance its fruity flavors, and promise plenty of cellaring potential.

Critical Acclaim

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JS 93
James Suckling
This is dense and complex with sliced peach, honey, nutmeg, rosemary and lemon curd. Full body plus wonderful flavors and a long, long finish.
RP 90
Robert Parker's Wine Advocate
The 2011 Chardonnay Aconcagua Costa sees eight months lees ageing and a prudent 10% new oak. It has light pineapple and green apple aromas on the nose with fine delineation. The palate is medium-bodied with crisp acidity, light white peach and tangerine flavors that segue into a refined finish. Drink now-2016.
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Arboleda

Arboleda

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Arboleda, Chile
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Arboleda wines were born in 1999 as part of the shared dream that inspired Robert Mondavi and Eduardo Chadwick to realize the potential of Chile as a world class producer of fine wines. The name "Arboleda" in Spanish means "grove of trees" and is a tribute to the native Chilean trees that have been preserved within the vineyards that produce the Arboleda grapes.

The source of the Arboleda grapes comes from two self contained estates within the valley. A stunning hillside property some 40kms inland was acquired and planted in 2000 with a selection of red grape varieties. This property was named "Las Vertientes" due to its natural springs of water. Arboleda red wines aim for complete ripeness, full bodied with high concentration of fruit, complexity and balance.

Arboleda white wines aim to be fresh, crispy with high acidity and intense aromatics. Therefore the vineyards were planted during 2005 in the proximity to the sea, only 14 kms from the Pacific Ocean in a property called "Chilhue", the place of sea gulls in native Mapuche indian language.

One of South America’s most important wine-producing countries, Chile is a reliable source of both budget-friendly wines and premium bottlings. Spanish settlers, Juan Jufre and Diego Garcia de Cáceres, most likely brought Vitis vinifera (Europe’s wine producing vine species) to the Central Valley of Chile some time in the 1550s. But Chile’s modern wine industry is largely the result of heavy investment from the 1990s.

Long and narrow, Chile is geographically isolated, bordered by the Pacific Ocean to the west, the Andes Mountains to the east and the Atacama desert to the north. These natural borders allowed Chile to avoid the disastrous phylloxera infestation in the late 1800s and as a result, vines are often planted on their own rootstock rather than grafted (as is the case in much of the wine producing world).

Chile’s vineyards vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt Current. While historically focused solely on Pisco production, today this area finds success with Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on Pinot Noir, Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata make excellent Riesling, Chardonnay and Pinot Noir.

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.

OPC99209_2011 Item# 123830