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Baron Herzog California Chardonnay 2010

Chardonnay from California
  • TP88
13.5% ABV
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  • WE87
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13.5% ABV

Winemaker Notes

Pear, apple, and chamomile notes characterize this tangy, citrus-flavored wine. This Chardonnay was barrel and stainless steel fermented and then aged in French and American Oak for 15 months. This cool, terroir-oriented wine shows elegant top notes of lime, chamomile and tropical fruit overlaid with a bouquet of toasty oak. Pairs well with full flavored fish, cheeses, veal and chicken.

Critical Acclaim

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TP 88
Tasting Panel
Smooth and ripe with soft oak, tropical fruit and good structure; rich, lush and balance; sustainable and kosher.
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Baron Herzog

Baron Herzog

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Baron Herzog, California
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The Baron Herzog brand is known for outstanding variety and value. With a history of reliable quality dating back to 1985, Baron Herzog wines offer something for every palate. They trace their winemaking origins back nine generations, to Phillip Herzog, who made wine in Slovakia for the Austro-Hungarian court more than a century ago. Phillip’s wines were so appreciated by Emperor Franz-Josef that the emperor made Phillip a baron. Baron Herzog wines, a line of premium yet moderately priced California varietals, are named to commemorate that honor. These award-winning wines are handcrafted by winemaker Joe Hurliman for immediate consumption or short-term aging, and are widely available nationwide.
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California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.

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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.

HOR086420_2010 Item# 116243