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Deovlet Santa Barbara County Chardonnay 2015

Chardonnay from Santa Barbara, Central Coast, California
  • W&S92
0% ABV
  • RP92
  • RP90
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Winemaker Notes

Bright and lifted out of the glass with tropical notes of green mango, fresh pineapple, candied ginger, and caramelized lemon peel, alongside hints of toasty oak, vanilla bean, pencil shaving and peanut skin. Our entry level chardonnay, coming from two distinct appellations (Santa Maria Valley and Sta. Rita Hills), offers purity and balance with vibrant acidity, tension, and chalky minerality.

Critical Acclaim

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W&S 92
Wine & Spirits
Ryan Deovlet’s Santa Barbara appellation blend, sourced from vineyards in the Santa Rita Hills and Santa Maria Valley, overdelivers in 2015. It’s salty, refreshing and vinous, a chardonnay with vibrant scents of Meyer lemon and grapefruit peels. That citrus character is spicy and lasting, ready to brighten pan-seared trout.
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Deovlet

Deovlet

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Deovlet, Santa Barbara, Central Coast, California
As links in a chain, we understand the importance of working together with premium sites and talented winegrowers. Fruit quality is essential to crafting memorable wines of elegance, balance, and harmony. At each vineyard site during each vintage, vines are carefully managed and yields are restricted in an effort to achieve the ultimate concentration of flavor. With respect to Mother Nature, harvest decisions are based intending to display the purest, most natural vineyard expression possible.

Throughout the winemaking process, to produce a seamless balance between grape variety and site, the wines are carefully handcrafted with minimal intervention. Bringing together passion, artistry, and intuition, we are always leaning on the history of this ageless craft and never forgetting ‘those who went before us and showed us the way.'

Santa Barbara

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With a dry and mild climate cooled significantly by moist ocean fog and breezes, Santa Barbara County is a grape-grower’s dream. Part of the larger Central Coast appellation, Santa Barbara is home to Santa Maria Valley and Santa Ynez Valley. The conditions here provide an opportunity for nearly effortless production of high-quality cool-climate wines. This is also the site of the 2004 film Sideways, which caused Pinot Noir’s popularity to skyrocket and brought new acclaim to the region.

Chardonnay and Pinot Noir are the stars of Santa Barbara, producing wines marked by racy acidity. Crisp Sauvignon Blanc and savory Syrah are also important. The region is home to many young and enthusiastic winemakers eager to experiment with less common varieties including Chenin Blanc, Grüner Veltliner, Trousseau Gris, Gamay and Cabernet Franc, making it an exciting area to watch.

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.

GCWDWCSB15_2015 Item# 188468