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Joseph Phelps Freestone Vineyards Sonoma Coast Chardonnay 2010

Chardonnay from Sonoma Coast, Sonoma County, California
  • WE94
  • D93
  • WS92
13.5% ABV
  • WE95
  • RP93
  • WE93
  • W&S92
  • WW92
  • WE95
  • W&S92
  • TP92
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1.5 1 Ratings
13.5% ABV

Winemaker Notes

This wine is a mix of the best selections from the estate plantings, including some heirloom selections that define its character and structure. Initial aromas fill the senses with stone fruit and honeysuckle followed by citrus zest, wet stone, vanilla and toasted brioche. With a rich, creamy texture cut by crisp acidity, this Chardonnay has great intensity with vibrant, concentrated citrus, lemongrass, peach, honey and lemon crème brûlée flavors. A full-bodied wine that is texturally complete with balanced minerality and a lingering finish.

Critical Acclaim

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WE 94
Wine Enthusiast
Bone dry, minerally and brisk in mouthwatering acidity, this has subtle yet rich flavors of tropical fruit, citrus, green apple and honey. It shows real elegance and complexity.
D 93
Decanter
Sweet, poised, elegant nose. Lean and refined, quite oaky but lifted and elegant; understated but packed with flavour. Good length.
WS 92
Wine Spectator
Pure, clean and focused on snappy green apple, floral, honeysuckle and mineral flavors. The sheer vibrancy gives this a unique personality, ending with a long, mineral-laced finish. Drink now through 2020.
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Joseph Phelps

Joseph Phelps Vineyards

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Joseph Phelps Vineyards, , California
Joseph Phelps
Joseph Phelps Vineyards is a family-owned winery committed to crafting world class, estate-grown wines. Founded in 1973 when Joe Phelps purchased a former cattle ranch near St. Helena in the Napa Valley, the winery now controls and farms nearly 375 acres of vines on eight estate vineyards in St. Helena, the Stags Leap District, Oakville, Rutherford, Oak Knoll District, Carneros and South Napa Valley. In 1999, the Phelps family added 100 acres of vineyard property near the town of Freestone on the Sonoma Coast, where Phelps now grows Pinot Noir and Chardonnay.

Phelps is best known for its flagship Napa Valley blend of red Bordeaux varietals, Insignia, first produced in 1974. Awarded Wine Spectator's "Wine of the Year" in 2005, Insignia is widely regarded as a qualitative benchmark for California winemaking.

Highly regarded for distinctive and age-worthy red wines, Rioja is Spain’s most celebrated wine region and also home to whites of equivalent quality but lesser renown. Made up of three different sub-regions of varying elevation—Rioja Alta, Rioja Alavesa, and Rioja Baja—wines are typically a blend of fruit from all three, although single-zone wines are beginning to gain in popularity. Rioja Alta, at the highest elevation, is considered to be the source of the brightest, most elegant fruit, while grapes from the warmer and drier Rioja Baja produce wines with deep color and high alcohol which mainly serve to add body to a blend. While fresh and fruity Riojas labeled “Joven” undergo minimal aging before release, a hallmark of more serious Rioja wines is the aroma and flavor of new oak—traditionally American, which imparts characteristics of dill, coconut, vanilla, and spice to the wine. Tighter-grained, subtler French oak, however, is becoming increasingly common. Crianza and Reserva styles are aged at least one year in oak, and Gran Reserva at least two, but in practice this maturation period is often quite a bit longer—up to about fifteen years.

Tempranillo provides the backbone of Rioja red wines, providing complex notes of red and black fruit, leather, and tobacco, while Garnacha supplies body and alcohol. In smaller percentages, Graciano and Mazuelo often serve as “seasoning” with additional flavors and aromas. These same varieties are responsible for flavorful dry rosés. White wines are made mostly from crisp, fresh Viura, which is usually blended with aromatic Malvasia and weighty Garnacha Blanca. White Rioja has traditionally been made in a nutty, oxidative style, though a bright, unoaked version is currently in vogue.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

DOB121059_2010 Item# 121059

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