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Clos du Bois Calcaire Vineyard Chardonnay 2005

Chardonnay from Russian River, Sonoma County, California
  • WS89
15% ABV
  • WE92
  • WS90
  • WE90
  • RP87
  • WS89
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15% ABV

Winemaker Notes

Hand-selected from premium vineyards in Russian River Valley, the 2005 Calcaire exemplifies the crisp, fresh fruit flavors that make cool climate Chardonnay so appealing. Brilliant, silver-straw yellow in color, this Chardonnay exhibits generous citrus-laced aromas of apple blossom and pear, with a hint of spicy roasted oak that develops in the glass. The wine's firm structure and rich, creamy palate delivers flavors of ripe pear and apple with a splash of refreshing lemon and lime. Although ready to drink now, the vibrant acidity of this wine will reward additional cellar aging.

Critical Acclaim

All Vintages
WS 89
Wine Spectator
Still a touch coarse, but well-endowed with ripe fruit and light toasty, buttery oak that is wrapped around ripe green apple and pear flavors. Gains complexity on the finish. Drink now through 2010.
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Clos du Bois

Clos du Bois Winery

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Clos du Bois Winery, Russian River, Sonoma County, California
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When Clos du Bois was founded in 1974, Sonoma County was better known for its prunes, walnuts and dairy farms than for its wine grapes. With more soil types than France, Founder Frank Woods recognized the potential of Sonoma County as a world-class wine growing region, and it is here in Sonoma's Alexander Valley where Clos du Bois has been making outstanding wines for more than three decades. Woods' vision was to marry the best of California wines, which were rich, fruit forward and robust, with the best of French wines, which had an undeniable elegance. With a focus on sourcing the best quality grapes from Alexander Valley, Russian River Valley and the surrounding North Coast, the resulting collection of wines highlight the best of Sonoma County in a style that is both elegant and approachable - the signature of Clos du Bois.

Russian River

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A standout region for its decidedly Californian take on Burgundian varieties, the Russian River Valley is named for the eponymous river that flows through it. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.

Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, farther from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and Chardonnay.

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.

RRM51624_2005 Item# 99233