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Buena Vista Carneros Chardonnay 2013
Blend: 100% Chardonnay
Critical AcclaimAll Vintages
Before there were vineyards in every valley north of San Francisco, before Napa and Sonoma were household names, before there was a California wine world at all, there was Buena Vista. Founded in 1857, Buena Vista is California’s first premium winery, and its history is as colorful as it is proud. Today, the legend is being re-born under the vision of Jean-Charles Boisset, with Winemaker Brian Maloney in the cellar. The winery's future is its past… its vivacious, colorful, and pioneering past!
Buena Vista Winery has a rich, delicious heritage as the first premium, and certainly the most colorful, of all of the wineries in California. Founded in 1857 by Agoston Haraszthy, the self-proclaimed “Count”, Buena Vista Winery is California’s first premium winery. The Count’s passion for innovation and excellence not only led to California’s first premium winery, but also to the development of the California wine world as we know it today. The Count saw the grand vision for producing fine wine in Sonoma, and Buena Vista was his vinicultural laboratory. He created the first gravity flow winery in California and excavated the first wine caves. The Count had been the first to experiment with Redwood barrels for aging and fermenting, and he brought over 300 different varieties from Europe to California. Buena Vista joined the Boisset Collection in May 2011. Today, Proprietor Jean-Charles Boisset is returning Buena Vista to its original glory with the complete restoration and re-opening of the champagne cellars, which have been unavailable to the public for over 20 years. Buena Vista wines are being driven to greater heights under Winemaker Brian Maloney, including the reintroduction of Sonoma as well as Napa Valley, in honor of where it all began!
Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. The cooling winds from the abutting San Pablo Bay, combined with lots of midday California sunshine, create an ideal environment for producing wines with a perfect balance of crisp acidity and well-ripened fruit.
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.