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Chamisal Vineyards Stainless Chardonnay 2011

Chardonnay from Central Coast, California
  • WE89
13.5% ABV
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Currently Unavailable $14.39
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3.9 7 Ratings
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3.9 7 Ratings
13.5% ABV

Winemaker Notes

This wine exhibits classic varietal characteristics with aromas of ripe pineapple, fresh Gala apples, pear and candied lemon. The palate has a weight that belies its unoaked status with a rich entry of fresh citrus fruit that leads into secondary aromas of fig and mineral. Finishing clean and crisp with lingering acidity, the wine is fresh and vivacious, with a dense mid-palate. This vintage proves that with the right grapes and winemaking, Chardonnay does not need oak or malolactic fermentation to shine.

Critical Acclaim

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WE 89
Wine Enthusiast
The lime, kiwi, orange and lemon fruit flavors are so delicious, you won't miss the oak accents at all. Its bright, vital acidity makes it shine like polished silver. This is a very good food wine at a reasonable price.
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Chamisal Vineyards

Chamisal Vineyards

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Chamisal Vineyards, , California
Chamisal Vineyards
The first vineyard planted in the Edna Valley appellation in 1973, Chamisal nestles five miles inland against the Santa Lucia Mountains, half way between San Francisco and Los Angeles, on the rugged California Coast. Part of an original Spanish land grant, this historic 80-acre property- formerly operating under the name of Domaine Alfred- is planted mostly to Pinot Noir and Chardonnay, with a few acres of Syrah, Grenache, and Pinot Gris. The vines thrive in the dry rocky terrain, as does the fragrant Chamise, a native white-flowered shrub that inspired the name of the property. The Edna Valley appellation, with its unique geography, possesses a near perfect combination of soil type and climate for wine grapes. With the cooling Pacific Ocean nearby, the long temperate growing season extends the amount of time a grape stays on the vine to develop its flavors. This hang time paired with the calcerous, clay-rich soil on the property produce fruit with exceptional intensity and complex flavors, often showing a distinctive character that some fondly call "Chamisal Spice."

Montalcino

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Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than Chianti. The Sangiovese grape is responsible for both Brunello di Montalcino and Chianti but Montalcino has its own clone, which the locals call Brunello.

The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village, which fan out at various elevations. The variations of elevation and soils create Brunellos of different styles. From the valleys with deeper deposits of clay, the wines are typically bolder and deeper in color with more opulent black fruit. These wines tend to take better to aging in some percentage of new French oak barrels. The hillside wines and vineyards at higher elevations produce wines more concentrated in red fruits and floral aromas. These sites reach up to over 1,600 feet and have shallow soils of rocks and shale. These, in general, may be aged in larger and more traditional oak casks

Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.

Sangiovese

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The perfect intersection of bright fruit and savory earthiness, Sangiovese is the backbone variety in Tuscany. While it is best known as the chief component of Chianti, it reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino. Elsewhere throughout Italy, it can make inexpensive wines for daily consumption ranging from inoffensive to deliciously easy. On the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed moderate popularity in California and Washington State over the last few decades.

In the Glass

Sangiovese is a medium-bodied red with savory flavors of tart cherry, plum, tomato, fresh tobacco, anise, thyme, oregano, and dried earth. High-quality, well-aged examples will take on notes of smoke, clay pot, leather, gamey meat, potpourri, and dried fruits. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and grainy tannins create an affinity with tomato-based dishes, spicy meats, and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines (with price tags to match) that are typically monovarietal or a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot, or Syrah—with or without Sangiovese.

RWC462803_2011 Item# 116954

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