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Arboleda Chardonnay 2011

Chardonnay from Chile
  • JS93
  • RP90
13.5% ABV
  • JS91
  • RP90
  • D95
  • JS93
  • RP90
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4.5 1 Ratings
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, , South America
Arboleda
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.

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.

OPC99209_2011 Item# 123830

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