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Disruption Chardonnay 2015

Chardonnay from Ancient Lakes, Columbia Valley, Washington
    13.5% ABV
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    13.5% ABV

    Winemaker Notes

    The Ancient Lakes AVA is one of the coolest areas in Washington State. It has calcium-rich, basalt derived soils packed with caliche and gravel. The resulting Chardonnay is crisp and clean, with lemon meringue, lime zest and mineral notes.

    Critical Acclaim

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    Disruption

    Disruption Wine

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    Disruption Wine, Ancient Lakes, Columbia Valley, Washington
    "More Wine, Less Ego"?

    That's how Disruption Wines describes itself and it couldn't be a better tagline. Established in 2015 by Andrew Latta and Janna Rinker, Disruption specializes in quality wine for a very fair price, by harvesting fruit from the finest growing sites in Washington State and working closely with growers to ensure the quality of the picked fruit.

    Ancient Lakes

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    Ancient Lakes sits on the western edge of the Columbia Basin near the town of Quincy. Here the complex soil patterns of basalt and sedimentary bedrock, topped by Quincy loam and windblown loess, support Riesling, Pinot Gris, Chardonnay, Syrah and Merlot.

    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.

    CHMDSR1001015_2015 Item# 169821