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CRU Arroyo Seco Unoaked Chardonnay 2013

Chardonnay from Central Coast, California
    13.7% ABV
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    13.7% ABV

    Winemaker Notes

    On the nose there are hints of nectarine, peach, and mango. On the palate, nectarine and peach are also present, enriched with minerality.

    Blend: 100% Chardonnay

    Critical Acclaim

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    CRU
    CRU, California
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    Handcrafted artisanal California wines with sustainable values. CRU Wine Company began as a dream shared by long-time friends Richard Spencer and Michael Conway. Their mutual interest in the fine wines produced by California’s best vineyards enticed them into winemaking; thus CRU Wine Company was born. The CRU label is exclusively comprised of Chardonnay and Pinot Noir. These varietals are sourced from some of the finest family-owned and operated vineyards on California’s Central Coast. CRU selects grapes from vineyards that are SIP (Sustainability in Practice) certified and from owners who care about the well-being of people and the planet. The expertly grown fruit consistently delivers exceptional and balanced flavors.
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    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.

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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.

    AUT13CRUCHARDUNOK_2013 Item# 146338