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Ghost Pines Chardonnay 2006

Chardonnay from Napa Valley, California
  • RP90
13.7% ABV
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13.7% ABV

Winemaker Notes

The grapes for Ghost Pines Chardonnay 2006 were whole cluster pressed to eliminate bitterness and to maximize fresh fruit characters. After press, the juice was settled for 12-24 hours prior to inoculating with Montrachet and Premier Cuvee yeast strains. The juice was allowed to ferment for 2-3 weeks at 60oF, producing clean, expressive Chardonnay character. To create a more complex mouthfeel, a portion of the wine underwent sur lie aging and was influenced by oak. A portion of our Chardonnay completed malolactic fermentation, contributing a buttery texture along with deep, layered flavors.

Ghost Pines Chardonnay 2006 possesses expressive fruit-forward characters, the result of sourcing only Premium fruit from three of California's most recognized Chardonnay appellations: Sonoma, Napa and Monterey Counties. Modern winemaking technique allowed this wine to express characters of baked apple and lemon cream accented by an elegant, sweet, toasty vanilla finish.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
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Ghost Pines

Ghost Pines

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Ghost Pines, , California
Ghost Pines
Like the unharnessed, free-form, ghost-like tree with which it shares a name, Ghost Pines represents the long, rich, winemaking heritage of California's finest appellations. By departing from traditional single appellation grape sourcing, the Ghost Pines winemaker is able to craft consistently superior "Winemaker's Blend" wines which showcase the concentrated yet elegant flavor characters that come from the best growing regions in the state.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

CGM6592_2006 Item# 100332

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