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Cattleya Wines Pratt Vineyard Chardonnay 2015

  • JD96
  • WE93
  • WS92
750ML / 14.2% ABV
Other Vintages
  • RP95
  • JD94
  • WS93
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750ML / 14.2% ABV

Winemaker Notes

The Pratt Vineyard is located in the Russian River Valley, a world-renowned AVA in California. The appellation benefits from a coastal influence and a cold climate, both favorable for making outstanding wines from Burgundian varieties. The vineyard is owned and farmed by Jim Pratt. Only four rows of clone 15 were planted and are farmed carefully for Cattleya, to produce the best clusters of Chardonnay grapes. Thanks to the intensity and complexity of fruit produce from this site, the Cattleya Chardonnay reflects the typicity and exceptional quality of white wines we can produce in Sonoma County from this finicky variety.

Critical Acclaim

All Vintages
JD 96
Jeb Dunnuck
Bottled in January, but not released until this September, the 2015 Chardonnay Pratt Vineyard is only from clone 15 (which is an old Wente clone) and comes from just four rows in the vineyard. This is a very cool site and one of the last to be harvested. Native fermented and aged in 66% new French oak for 16 months, it has a sensational mix of richness and freshness, with lots of stone fruits, tangerine and green citrus aromas and flavors, beautiful concentration, high acidity and a great finish. Impressive, but unfortunately there’s only 65 cases available.
WE 93
Wine Enthusiast
Sultry and inviting aromas of buttercream, custard and white peach are sliced by Meyer-lemon juice, salt and jasmine on the nose of this single-vineyard expression. It's finely tuned on the palate, delivering butterscotch and pecan flavors dissected by razor-sharp acidity and a chalky texture.
WS 92
Wine Spectator
Clean and pure, with a distinct peach and nectarine core that holds focus and ends with a long, persistent, lingering finish that beguiles with juiciness. Drink now through 2020.
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Cattleya Wines

Cattleya Wines

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Cattleya Wines, California
Bibiana González Rave is the founder and winemaker of Cattleya Wines. Born and raised in Colombia and trained as a winemaker in France, she moved to California in 2007 to settle into making extraordinary wines.

In her words: Since my early teenage years, my dream has been to make wine.

At a very young age I was fortunate enough to begin learning how to make wine in France. I trained myself while working with some amazing winemakers who showed me the importance of loving the land, how to respect the farming itself, and to focus on the many details that go into making each drop of wine in each and every bottle.

While studying in Bordeaux and Cognac I learned the required viticulture, enology and microbiology (“wine science”); but most importantly, I was also exposed to the many rituals involved in winemaking–things like pruning, harvesting and bottling–that feel so special and meaningful each season. I told myself that one day a bottle of wine would be infused with the longings of my soul through fruit produced from a specific terroir that spoke to my heart. That place I have found.

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Russian River

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A standout region for its decidedly Californian take on Burgundian varieties, the Russian River Valley is named for the eponymous river that flows through it. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.

Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, farther from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and Chardonnay.

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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.

STC852407_2015 Item# 421092

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