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New Customers Save $30 off $100+* with code MARCHNEW30

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Cartlidge & Browne Chardonnay 2001

Chardonnay from California
    0% ABV
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    • RP88
    • RP88
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    Winemaker Notes

    The majority of the fruit for the 2001 Chardonnay came from two different parts of the Sacramento River Delta region. The largest lot (44%) was harvested at between 23.5° and 23.8° Brix from vineyards just east of Lodi, while a further 38% was harvested at between 23.5° and 24.4° Brix from the Clarksburg area west of the river. The balance of the blend (18%) came from three vineyards in the Russian River region of Sonoma County. All but 21% of the wine was fermented in barrel - the Russian River portion entirely in French oak, the Lodi portion entirely in American oak and the Clarksburg portion in a combination of 70% American and 30% French oak. Barrel stirring (batonage) was performed on 40% of the barrel fermented lots and all saw between 3 and 6 months of lees contact. 92% of the wine completed malolactic fermentation.

    Extremely aromatic, this 2001 Chardonnay offers luscious tropical fruit flavors with ripe citrus highlights. The intense fruit is backed by toasty oak and creamy malolactic notes. Well balanced with a smooth, rich texture on the palate, the wine will be delightful as an accompaniment to light pastas, chicken and seafood or by itself as an aperitif.

    Critical Acclaim

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    Cartlidge & Browne

    Cartlidge & Browne

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    Cartlidge & Browne , California
    2001 Chardonnay
    Legends often begin in the most ordinary surroundings. For Tony Cartlidge and Glen Browne, as with many great entrepreneurs and iconoclasts of the 20th century, the legend began in 1980 in an undistinguished Napa Valley garage. Cartlidge—a dreamer with a love of wine and a fondness for taking the road less traveled—and Browne—a man of great business sense and a small amount to invest—set out to build a wine company from scratch.

    As far as they could tell, there was no need (or, more to the point, not enough money) to buy an estate. Only a desire to seek out the best vineyards, harvest the best grapes and make the best wine possible.

    Cartlidge scoured the appellations of the North Coast in his 1960 Rambler, from Napa to Sonoma to Mendocino to Lake, to source grapes farmed with care and concern for the land. He brought the harvest back to a simple garage winery to handcraft wines they knew people would enjoy as much as they did. Cartlidge & Browne wines soon began to garner raves from critics and wine lovers alike.


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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 incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.


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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’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based 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. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

    RCL3410014_2001 Item# 56180