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Chateau St. Jean Belle Terre Chardonnay 2013

  • RP91
  • WE90
750ML / 14% ABV
Other Vintages
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  • RP89
  • RP91
  • RP93
  • RP91
  • WE90
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  • RP90
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  • RP91
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  • WS91
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3.8 8 Ratings
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3.8 8 Ratings
750ML / 14% ABV

Winemaker Notes

The 2013 Belle Terre Chardonnay offers bright aromas of peach, lemon curd and notes of sweet vanilla spice. The wine is medium-bodied and rich on the palate. The well-structured wine is balanced by a core of ripe fruit characteristics and a line of racy acidity. The mouthwatering flavors of Meyer lemon sorbet and pineapple linger on the long finish.

Critical Acclaim

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RP 91
The 2013 Chardonnay Belle Terre Vineyard, in contrast, goes through full malolactic fermentation and sees a small amount (20%) aged in new French oak for 10 months. This shows more tropical fruit, pineapple, white peach and apple blossom notes. The wine is medium to full-bodied, with terrific fruit purity and richness. There are nearly 9,500 cases of this beauty, which sells for a song when you consider how high quality a Chardonnay it is.
WE 90
A vineyard-designate for the producer since 1975, the fruit shows well in this wine, an exotic tribute to tropical elements and stone fruit like peach, supported by a medium-weighted amount of vanilla oak. The ripeness of the fruit is complemented by endnotes of minerality and herbs.
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Chateau St. Jean

Chateau St. Jean

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Chateau St. Jean, California
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Founded in 1973 in the Sonoma Valley, Chateau St. Jean is the quintessential Sonoma winery. Chateau St. Jean produces an extensive portfolio of Sonoma County wines as well as vineyard designated wines, limited production Reserve wines, and the flagship Cinq Cépages Cabernet Sauvignon. Winemaker Margo Van Staaveren uses her more than 30 years of vineyard and winemaking expertise with Chateau St. Jean to continue the tradition of highlighting the best of each vineyard site to produce exceptional wines. Chateau St. Jean was the first Sonoma winery to be awarded the prestigious “Wine of the Year” award from Wine Spectator Magazine for its 1996 Cinq Cépages, a Bordeaux style blend of “five varieties” and has long been recognized as a leader in vineyard designated wines.

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Alexander Valley

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Nearly a northern extension of Napa Valley, Alexander Valley starts just north of the small, Knights Valley, and is just a few minutes drive from the Napa town of Calistoga. It is Sonoma County’s hottest AVA. But the Russian River, which runs through the valley, creates cooler pockets and its soft, alluvial soil is ideal for grape growing, especially Cabernet Sauvignon. In fact, some believe that Alexander Valley Cabernets truly rival the best from Napa Valley and many of the heavy-hitter producers have largely invested here.

In addition to Cabernet Sauvignon, which makes up over 50% of plantings, Merlot and old vine Zinfandel thrive here. Ample, fleshy Chardonnay and Sauvignon Blanc dominate white wine production. Some old-vine plantings of Grenache have also been discovered and more recent experiments with Sangiovese and Barbera show great promise.

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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.

SOU399391_2013 Item# 157548