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Chalk Hill Estate Red 2008

Other Red Blends from Sonoma County, California
  • RP89
Ships Fri, Sep 29
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Currently Unavailable $49.99
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Winemaker Notes

Deep, dark and dense, our 2008 Estate Red has a compelling bouquet packed with cherries, cassis, blackberries and cardamom. The palate is lush and concentrated with layers of blackberries, blueberries, hazelnut and cocoa. The supporting tannins are nicely concealed by the lush, opulent texture. While it shows surprisingly well now, this wine will only get better with time.

Blend: 47% Cabernet Sauvignon, 28% Malbec, 15% Merlot, 6% Petit verdot, 2% Syrah, 2% Carménère

Critical Acclaim

RP 89
The Wine Advocate

The 2008 Estate Red is a blend of 47% Cabernet Sauvignon, 28% Malbec, 15% Merlot, 6% Petit Verdot, 2% Syrah and 2% Carmenere. This full-throttle, opulent red caresses the palate with silky dark fruit, exotic spices, chocolate, camphor, licorice and tar. There is nothing subtle about the Estate Red, yet all of the elements are nicely balanced through to the rich, sumptuous finish.

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Chalk Hill

Chalk Hill Winery

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Chalk Hill Winery, , California
Chalk Hill
Chalk Hill Estate Vineyards and Winery was purchased recently by Bill Foley, proprietor of Foley Family Wines, who will continue the time-honored traditions that Fred Furth began. Founded in 1972 by Fred Furth, the Chalk Hill Estate encompasses 280 acres of carefully positioned vineyards, including the valley floor, hillsides, and ridge tops of a 1300 acre estate. Perpetuating the time-honored traditions of the first land grant pioneers, the Chalk Hill Estate operates as a family farm with the daily tasks of sustainable viticulture flowing seamlessly through the growing season and ultimately to estate bottled wines. Chalk Hill is the only 100% estate winery in the Chalk Hill AVA nestled within the Russian River Valley. The passion for meticulous viticulture has resulted in elegant, world-class wines.

Marlborough

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Home to perhaps the world’s most easily recognizable Sauvignon Blanc, Marlborough has a unique terroir that lends a unifying thread to all of its wines. But despite common misconceptions, the wines from this region at the northern tip of New Zealand’s South Island are anything but homogenous. With well-draining stony soils and a dry, sunny climate, the vineyards of Marlborough benefit from wide temperature fluctuations between day and night, which helps to preserve natural acidity in their fruit.

The region’s specialty, Sauvignon Blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass, and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones and vineyards sites as well as fermentation, lees-stirring, and aging regimens to differentiate their bottlings from one another. Also produced successfully here are fruit-forward Pinot Noirs, elegant Riesling, Pinot Gris, and Gewürztraminer, and a wide range of Chardonnay styles, as well as more experimental varieties like Grüner Veltliner and Syrah.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

ALL5535640_2008 Item# 112702

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