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Geyser Peak Alexander Valley Reserve Chardonnay 2001

Chardonnay from Sonoma County, California
    0% ABV
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    • WS88
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    Winemaker Notes

    The 1999 Reserve Chardonnay fruit came predominantly from the Trione's Cloverdale and Geyserville ranches. Their sandy soils, low yields, and the cooling influence of coastal fogs produced the ideal sites for this fruit. Upon reaching full maturity, the fruit was whole-bunch pressed without crushing, thus avoiding any harsh extractiveness. After cold settling, the juice was racked directly to barrel. Following fermentation, the wine was allowed to remain in contact with the yeast lees for the entire 8-month maturation period. During this time, the lees were periodically stirred to enhance the complexity and mouth feel. Approximately 50% of the blend has also undergone malolactic fermentation.

    Critical Acclaim

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    Geyser Peak

    Geyser Peak

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    Geyser Peak, Sonoma County, California
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    One of California’s oldest and most renowned wineries, Geyser Peak Winery was founded in 1880 by Augustus Quitzow, a pioneer in Alexander Valley winemaking, Geyser Peak has flourished as an award-winning winery for more than 130 years. Quitzow chose the original winery site in Geyserville for its vantage point of the famed Geysers Geothermal area. The white steam that billowed from the geysers along the mountain slopes provided the winery with a spectacular ‘view of the clouds’.

    Today, Geyser Peak pays fond tribute to its past roots in Alexander Valley as it sets forth on a new path into the Dry Creek Valley Appellation where the winery has recently relocated. Although the address is new, the commitment to the highest quality artisan winemaking is not. Geyser Peak will continue to “Reach For Peak” for many years to come.

    Geyser Peak’s winemaking philosophy is the same today as it was more than a century ago – create top quality wines of distinction. They combine traditional Old World practices with New World innovations. Throughout Geyser Peak's history, they have sought out emerging techniques and winemaking processes; testing, evaluating and elevating their craft to perfect wines from grapes grown in the Sonoma County and other premium regions of California.

    Sonoma County

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    Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

    Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

    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’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based 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. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

    FED33084_2001 Item# 58497