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Deovlet Solomon Hills Vineyard Chardonnay 2011

Chardonnay from Central Coast, California
  • RP91
0% ABV
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Winemaker Notes

Focused, bright, and lively, with chalky texture and minerality this wine is beautifully balanced wrapped in a medium bodied frame. Layers of lemon zest and citrus blossom, with golden delicious apple, and pear are complimented by hazelnut, baked brioche, and spice. Hints of graham cracker, vanilla, and coconut offer well integrated characteristics from French oak, roughly 20% new.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
A classy, elegant white that delivers loads of mineral-tinged white peach, citrus rind and white flowers on the nose, the 2011 Chardonnay Solomon Hills Vineyard is medium-bodied, racy and pure, with a detailed, focused finish. There’s cool climate feel here on the nose and in the acid profile, yet it has a soft mid-palate and a clean texture, leading me to believe it’s best consumed early in its life. Nevertheless, it’s beautifully done and deserves a classy meal.
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Deovlet

Deovlet

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Deovlet, 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.'

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.

GCWDEOSOLCH_2011 Item# 125273