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Big Basin Coastview Vineyard Chardonnay 2014
Pair this wine with seafood, white meats with citrus glazes, or simply enjoyed on a nice afternoon.
Critical AcclaimAll Vintages
We believe in a style of winemaking that allows the fullest expression of the site and the particular vintage. To this end, we spend long hours in our vineyard to insure that the grapes we grow are of the best quality possible. We believe in and employ sustainable and organic farming practices. The steep hillsides, cooling ocean breezes and fog, and fractured mudstone soils promote the development of color and complex flavors. By keeping the yields very low and harvesting small sections of the vineyard at perfect ripeness, we strive to achieve the most important part of winemaking - great fruit. The winemaking then becomes the art of gently extracting what the fruit has to offer. We carefully destem the fruit into small (one ton) open top fermenters where we cold soak the whole berries. We rely primarily on indigenous yeast fermentations which helps promote greater complexity and depth in the finished wine.
Big Basin Vineyards specializes in Syrah while also making a Pinot Noir and Rose of Syrah.
At elevations reaching well over 2,000 feet, the Mt. Harlan AVA in the Gabilan Range is an anomaly among its surrounding Central Coast appellations. Recognizing the splendor of the area and its ideal limestone-rich soils, Josh Jensen chose Mt. Harlan as the home of his Calera Wine Company in the 1970s. Awarded his own AVA in 1990, Calera is the only commercial winery in the appellation.
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.
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.
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.