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Chalone Estate Chardonnay 2000

Chardonnay from Central Coast, California
  • WS88
  • WE88
0% ABV
  • WW93
  • W&S90
  • WS90
  • D93
  • WS87
  • WE91
  • WS92
  • WS92
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Winemaker Notes

In 2000, perfect ripening weather and lack of intense heat spells allowed us to achieve great homogeneity of ripeness in our Chardonnay.

Aromas of green apples and stone fruit are accented and lifted by citrus and tangerine notes. The 2000 vintage has a firm acid grip and, of course, gobs of wet stone minerality from Chalone's unique limestone soil.

Aged on the lees for tem months in 100% French oak, the wine was never racked until bottling. This extended sur lie aging, coupled with malolactic fermentation, created complex layers of Broiche - the aroma isn't just yeastiness, but rich, baked bread smells of butter and eggs. Our 2000 Chardonnay is viscous and rich on the finish.

Very similar to our outstanding 1999 vintage, this wine has a perfect balance between fruitiness, barrel aging, and minerality. I think of it as the Chardonnay for a red wine drinker. It's powerful, complex, and goes well with just about everything: chicken, pasta, fish, pork, or take out Chinese food. Yes!

Dan Karlsen, Winemaker

Critical Acclaim

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WS 88
Wine Spectator
WE 88
Wine Enthusiast
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Chalone

Chalone Vineyard

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Chalone Vineyard, Central Coast, California
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Perched high on the western slopes of the remote Gavilan Mountain Range on Mount Chalone, 1,800 feet above California's Salinas Valley, Chalone Vineyard represents a singular convergence of terroir and winemaking. Originally planted in 1919, the vineyard's ability to yield benchmark Chardonnay was discovered when Chalone Wine Group co-founder, Dick Graff, made his first vintage there in 1966. The time-honored Burgundian techniques he introduced complement the fruit's character to create the bouquet and flavors that are Chalone Vineyard Chardonnay's hallmarks. Chalone Vineyard's other estate-grown wines are equally distinctive. Chalone also produces Pinot Noir, Syrah, Pinot Blanc and Chenin Blanc.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.

Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

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.

CWECEVCYE00C_2000 Item# 49369