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Coquelicot Estate Vineyard Chardonnay 2013

Chardonnay from Santa Ynez Valley, Santa Barbara, Central Coast, California
    14.2% ABV
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    14.2% ABV

    Winemaker Notes

    This is a food wine only 20% new French oak influence. Soft and delicate, with formidable acidity, this wine won't overpower even the most delicate of dishes. It has a bright golden sparkle with hints of spring green reflections. Minerality on the palate and nuances of lemon zest, asian pear and a lingering finish sums it up.

    Critical Acclaim

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    Coquelicot Estate Vineyard

    Coquelicot Estate Vineyard

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    Coquelicot Estate Vineyard, Santa Ynez Valley, Santa Barbara, Central Coast, California
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    What Bernard Rosenson, Proprietor of Coquelicot Wines, stands for, in the vineyard, is low production, low yield, and low a Brix level, and an early harvest. At the production level, he stands for low alcohol, low use of new oak barrels, French oak, steel tanks, low or no malolactic acid fermentation, low sulfur additives, and reliance on French techniques and protocols. The result is wine that accompanies food.

    Santa Ynez Valley

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    Ranging from cool and foggy in the west to warm and dry in the east, the Santa Ynez Valley is a climatically diverse growing area. The most expansive AVA within the larger Santa Barbara County region, Santa Ynez is also home to a wide variety of soil types and geographical features. The appellation is further divided into four distinct sub-AVAs—Sta. Rita Hills, Ballard Canyon, Los Olivos District and Happy Canyon—each with its own defining characteristics.

    A wide selection of grapes is planted here—more than sixty different varieties, and counting. Chardonnay and Pinot Noir dominate in the chilly west, while Zinfandel, Rhône blends, and Bordeaux blends rule the arid east. Syrah is successful at both ends of the valley, with a lean and peppery, Old-World sensibility closer to the coast and lush berry fruit further inland.

    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.

    COQCOQUCH13_2013 Item# 191483