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Cambria Katherine's Vineyard Chardonnay 2015

Chardonnay from Santa Maria Valley, Central Coast, California
    14.4% ABV
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    14.4% ABV

    Winemaker Notes

    Ripe fruit, floral and spice aromas dominate the nose of the 2015 Katherine's Vineyard Chardonnay. Pink grapefruit, tangerine, pineapple, white peach, citrus blossom, and apple flavors are balanced by a bit of wet stone, subtly oak spice and bright acid.

    Critical Acclaim

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    Cambria

    Cambria Winery

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    Cambria Winery, Santa Maria Valley, Central Coast, California
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    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.

    Santa Maria Valley

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    A lesser-known but elite AVA within the larger Santa Barbara district, the Santa Maria Valley AVA runs precisely west to east starting near the coast. The valley funnels cool, Pacific Ocean air to the vineyards more inland, allowing grapes a longer hang time to ripen evenly and achieve their full potential by harvest time. Combined with minimal rainfall, consistent warm sunshine, and well-drained soils, it is an ideal environment for grape growing.

    Many of the wineries here are small and highly respected, having established a reputation in the 1970s and 80s for producing excellent Pinot Noir and Chardonnay. More recently, Syrah has also proven quite successful in the region. Many vineyards are owned by growers who sell their grapes to other wineries, so it is common to see the same vineyard name on bottlings from different wineries. Bien Nacido Vineyard is perhaps the best-known and most prestigious.

    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.

    RGL0101507N_2015 Item# 434448