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Eberle Chardonnay 2001

Chardonnay from Central Coast, California
    0% ABV
    • WE91
    • WS86
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    Winemaker Notes

    Our Estate Chardonnay is layered with lush tropical fruit and citrus flavors that are intertwined with bright acidity, a hint of creaminess and a touch of French oak.

    Food Pairings: Our Estate Chardonnay is ideal on its own or with a wide variety of light foods; chicken, pasta, seafood dishes pair very nicely. The slightly higher acidity in the wine works well with cream based sauces and has proven to complement spicy and smoked foods.

    Critical Acclaim

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    Eberle

    Eberle Winery

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    Eberle Winery, Central Coast, California
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    Gary Eberle has been producing wines since 1973 and is considered a "founder father" of the Paso Robles appellation. Eberle's desire to produce small-production premium wines led him to establish his own winery and in the spring of 1984, the Eberle Winery opened its doors to the public, selling a 1979 Eberle Cabernet Sauvignon. Along with his passion for Cabernet Sauvignon, Eberle produced one of the first 100% varietal Syrahs in California and has taken advantage of the region's Zinfandel plantings. Though still a boutique-sized winery, Eberle's portfolio includes Chardonnay, Muscat Canelli, Viognier, Cabernet Sauvignon, Sryah and Zinfandel. All of the wines are vineyards designated in an effort to truly express the regional terrior and personality of the vineyards in the Paso Robles appellation.

    In 1994, Eberle was seeking additional space for the red wine program and decided to go underground, where today 16,000 square feet of underground caves wind themselves below the winery.

    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.

    PIM28011_2001 Item# 55309