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Cambria Katherine's Vineyard Chardonnay 2009

Chardonnay from Santa Maria Valley, Central Coast, California
  • WE91
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Winemaker Notes

Cambria Katherine's Vineyard Chardonnay has aromas and flavors of fresh mango, peach, citrus, vanilla bean, and spice. It has a lush entry framed by high natural acidity at the back end and minerality on the finish.

Critical Acclaim

WE 91
Wine Enthusiast

They packed a lot of flavor into this rich Chardonnay for the price. It’s a toasty buttery and popcorny from winemaker treatment, with ripe fruit notes of pineapples and exotic tropical fruits. A brisk streak of minerals and acidity provides clean balance. Editors' Choice.

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Cambria

Cambria Winery

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Cambria Winery, , California
Cambria
Cambria is a private, family-owned estate winery that has carved out a reputation for producing lush, tropical Chardonnay, velvety-textured Pinot noir and rich, spicy Syrah since its inception in 1987. Cambria's proximity to the ocean and east-west orientation gives this 1,400-acre property the diversity it needs to grow Chardonnay, Pinot Noir and Syrah under perfectly suited conditions. As an estate property, Cambria's Vineyard Manager and Winemaker work in tandem to perfect the winegrowing process. Together, they select only the finest grapes from the estate to bear the Cambria name. Every grape is hand-harvested and crafted into wine with the utmost care and respect foe the varietal.

In recent years, Cambria has concentrated its vineyard and winemaking resources into amplifying different aspects of the Cambria estate. This effort launched an in-depth exploration of the vineyard and varieties on this cool-climate property. The result has elevated the quality of Cambria's core wines, created new site-focused and distinct winemaking styles, and dramatically highlighted the bold flavors of each variety. Today, the flagship wines, making up 90% of the production, include Katherine's Chardonnay, Julia's Pinot Noir and Tepusquet Syrah. Each wine represents the broad definition of flavor, for that variety, on the estate.

Beloved for flavorful red wines, Alba is an epicurean’s dream. The historic walled town at its heart is where growers from throughout the Piedmont region would once go to sell their produce to winemakers and négociants following the harvest, but today it is better recognized as one of Italy’s premiere culinary destinations. Sandwiched between Barolo and Barbaresco, the best vineyards, located atop sunny, south-facing hills, are planted with Nebbiolo. A popular entry-level alternative to its pricier neighbors, Nebbiolo d’Alba is softer and less tannic, ready to drink within just a couple years of bottling.

Dolcetto, one of Piedmont’s more easygoing varieties, is commonly grown here, known as Dolecetto d'Alba, and can often be found casually served in carafes on the tables of Alba’s oseterias and trattorias. These light and smooth wines are meant to be drunk young and with gusto while the region’s more serious wines age. Barbera is planted here as well, and takes on a more powerful, structured personality than that of its counterparts in Asti.

Friendly, approachable, and full of juicy fruit flavor, Barbera produces wines in a wide range of styles, from young and fruity to serious, spicy, and age-worthy. Piedmont is the most famous source of Barbera, but is also planted in the Italian provinces of Lombardy and Emilia-Romagna. It is one of the most successful and lasting remnants of the Cal-Italian movement, grown throughout the state of California—particularly in the Sierra Foothills—and has also found a foothold in parts of Australia.

In the Glass

Barbera is typically marked by red cherry, raspberry, and blackberry flavors backed by a signature zingy acidity and smooth tannins. More complex examples can include notes of cocoa, savory spice, anise, and nutmeg. In warmer New World climates, Barbera is all about the fruit, sometimes leaning towards over-ripe or dried fruit flavors that can give an impression of sweetness to the wine. Old World Barbera can develop intriguing notes of graphite, smoke, lavender, and violet.

Perfect Pairings

Barbera’s prominent acidity makes it a natural match with tomato-based dishes, therefore making it an easy pairing with a wide array of Italian cuisine. It works just as well with lighter red meat dishes, hamburgers, or barbecue.

Sommelier Secret

Most Barbera wines come from one of two villages in Piemonte—Alba and Asti. Though it is difficult to generalize, typically Barbera d’Asti is softer and more elegant with bright, tangy acidity, while Barbera d’Alba tends to be fuller, rounder, and fleshier.

RGL0100907_2009 Item# 114470

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