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Cuvaison Chardonnay 2004

Chardonnay from Carneros, California
    0% ABV
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    Winemaker Notes

    A big and bold Chardonnay with the ideal balance of fruit, oak and structure. Intense and full-bodied with vanilla wafer, pistachio and mineral overtones. Aromas of fig, date, honeysuckle, lemon cream with floral notes.

    Cuvaison's Carneros Chardonnay comes from our 400-acre estate in the southern part of Napa Valley. This cool climate vineyard allows us nearly perfect conditions year after year to produce world class Chardonnay, Pinot Noir and Merlot. Controlling all farming aspects within our own vineyard gives Cuvaison an advantage in producing the best quality fruit therefore minimizing over manipulation at the winery. Winemaker Steven Rogstad sums it up best, "My style and philosophy are based on expressing the unique character of our estate grapes and doing as little as possible to them. When one has such wonderful fruit to work with, that should be one's emphasis."

    Critical Acclaim

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    Cuvaison

    Cuvaison Winery

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    Cuvaison Winery, Carneros, California
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    Established in 1969, Cuvaison produces Chardonnay and Pinot Noir grown exclusively on its estate vineyard in the heart of the world-renown region of Carneros in Napa Valley. Cooled by fog from the San Pablo Bay, the rolling hills of this certified sustainable estate has produced distinctive Chardonnay and Pinot Noir for over 30 years. Dedicated to a philosophy of producing vineyard-driven wines, Cuvaison employs block by block farming methods and a hand-crafted vineyard-to-bottle winemaking approach. The resulting wines are balanced and complex, showcasing the distinctive characteristics of this cool climate estate. Cuvaison is part of Cuvaison Estate Wines, the family-owned Napa Valley vintner which also farms Brandlin Vineyard, a Napa Valley estate on Mt. Veeder.

    Carneros

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    Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. The cooling winds from the abutting San Pablo Bay, combined with lots of midday California sunshine, create an ideal environment for producing wines with a perfect balance of crisp acidity and well-ripened fruit.

    This cooler pocket of California lends itself to growing Pinot Noir, Chardonnay and Syrah. Carneros is an important source of sparkling wines made in the style of Champagne as well.

    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.

    BBI94397_2004 Item# 87159