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Goose Ridge Chardonnay 2009

Chardonnay from Columbia Valley, Washington
  • WS88
  • RP88
14.5% ABV
  • WE90
All Vintages
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14.5% ABV

Winemaker Notes

Goose Ridge Chardonnay 2009 is a lovely combination of fruit and oak. Aromas and flavors of honey, apricot, citrus, papaya and pineapple from the grapes are complimented by aromas and flavors of toast, vanilla, crème bruleé and butterscotch from the oak. The result is a beautiful balance between the two.

Critical Acclaim

All Vintages
WS 88
Wine Spectator
Smooth and creamy, with a lively balance to the pear and tobacco flavors, finishing on a spicy note. Drink now. 1,370 cases made.
RP 88
Robert Parker's Wine Advocate
The 2009 Estate Chardonnay was 50% barrel-fermented and 50% in stainless steel with the latter portion put subsequently into barrel. The wine was not put through malolactic fermentation. It offers up a pleasant nose of buttered popcorn, poached pear, and melon. Round and viscous on the palate, this nicely balanced wine should drink nicely for several more years. Both of these white wines are excellent values.
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Goose Ridge

Goose Ridge

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Goose Ridge, Columbia Valley, Washington
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Goose Ridge Estate Vineyards and Winery is a family-owned and operated winery dedicated to limited production, handcrafted wines from select, estate-grown grapes. The Monson family's vineyard is planted on a south-facing slope in Washington's Columbia Valley adjacent to Red mountain that consistently yields rich, ripe grapes.

Acclaimed winemaker Charlie Hoppes has his pick of the vineyard. Fermenting and aging wines in small lots from a handful of blocks carefully selected for their exceptional character and complexity is exactly what the Monsons had in mind for Goose Ridge when they founded the winery in 1999. The family has farmed in the Columbia Valley for four decades and is known for their commitment to quality. Goose Ridge Vineyard is built on that tradition.

Columbia Valley

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A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!

Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.

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.

SWS176772_2009 Item# 112766