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Chalone Gavilan Estate Chardonnay 2013

  • WS90
750ML / 0% ABV
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  • WE89
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750ML / 0% ABV

Winemaker Notes

Bright, fresh and fruit focused, Gavilan Chardonnay reveals a delightful array of white flower, peach, pear and citrus notes. Hints of minerality come from the limestone soils, while the oak nuances and silky texture were developed during barrel fermentation and sur lie aging. A pure, generous expression of fruit character.

Critical Acclaim

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WS 90
Wine Spectator
Strikingly rich and complex, with a dense core of dark berry, black licorice, earth and cedar flavors that hold their own, easing up on the finish.
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Chalone

Chalone Vineyard

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Chalone Vineyard, 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.
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Chalone

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Located in the Gabilan Mountains east of the fertile Salinas Valley, Chalone is named for the nearby Chalone peaks and produces fine Chardonnay and Pinot noir, among others.

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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.

NDF615161_2013 Item# 152137