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Clos LaChance Vanumanutagi Chardonnay 2001

Chardonnay from Central Coast, California
  • WE92
0% ABV
  • WS91
  • W&S90
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0% ABV

Winemaker Notes

Vanumanutagi is a Samoan word, meaning "valley of the singing birds." Owner Fanny Stevenson, writer Robert Louis Stevenson's widow, named the property when she acquired it in 1900. Mr. Stevenson had recently passed away, spending the last years of his life with his family in Samoa. Mrs. Stevenson lived at the Ranch off and on until her passing in 1914. The property remained in the hands of the Stevenson family for the next 50 years or so. Current owner Leo Ware purchased the Ranch in 1969. 9.2 acres of grapevines were planted on Vanumanutagi Ranch during the spring of 1981. Each of the vineyard blocks is named for a different Robert Louis Stevenson novel, including Treasure Island, Jekkyl and Hyde, and Kidnapped.

Tasting Note
Continuing with the hedonistic side of the Chardonnay variety, this wine balances power with elegance. The vanilla, toffee, cinnamon and caramel flavors from the oak provide a powerful framework that the lime, lemon and tropical fruit aromas can hang from. The weighty, oily mouthfeel is lusher than most Santa Cruz Mountains chards. The creamy finish lingers with coconut, pineapple and cedar.

Critical Acclaim

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WE 92
Wine Enthusiast
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Clos LaChance

Clos LaChance

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Clos LaChance, Central Coast, California
Image of winery
Clos LaChance is a small, family-owned winery, located in the heart of the Santa Cruz Mountains. We produce limited quantities of hand-made wines from local vineyards and other premium appellations throughout Northern California. The name Clos LaChance is derived from the French word "clos" for the fenced area around a vineyard (in this case the owners' home vineyard), and from co-owner Brenda Murphy's maiden name, LaChance.

The Clos LaChance trademark - a hummingbird among the grapevines - is the primary feature on our label. The hummingbird was chosen not only for its grace and style, but also for its strength. The hummingbird is a welcome addition into vineyards for its "energetic" efforts in keeping other birds away.

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.

RGL010113_2001 Item# 58334