New Customers Save $30 off $100+* with code SEPTNEW30
New Customers Save $30* with code SEPTNEW30
*New customers only. Order must be placed by 9/22/2017. The $30 discount is given for a single order with a minimum of $100 excluding shipping and tax. Items with pricing ending in .97 are excluded and will not count toward the minimum required. Discount does not apply to corporate orders, gift certificates, or StewardShip membership fees. No other promotion codes, coupon codes or corporate discounts may be applied to order.
International Wine Cellar 92-94
The 2004 Syrah Hudson Vineyard is a well-proven site for top-notch Syrah. Its bacon fat, licorice, blackberry, cassis, floral, and peppery-scented bouquet is followed by a full-bodied, opulent red that is best drunk over the next 7-8 years.
Havens Wine Cellars is located just south of Yountville and a short quieting drive off Highway 29, Napa Valley’s main winery tour route. The pastoral 10-acre site located on the Mayacamas benchland includes a 7½ acre vineyard of Cabernet Sauvignon, Cabernet Franc and Syrah grapes lovingly tended.
Our own estate vineyard on Hoffman Lane, planted to Cabernet Sauvignon, Cabernet Franc and Syrah, is an interesting variation on the south Napa Valley vineyard characteristics we value so much. First, we are actually in a little warmer spot here than many of our other vineyards because we sit close to the Mayacamas foothills, slightly in their lee from the prevailing south wind. This means that our daily cooling from the marine airflow is a bit delayed, keeping us warmer for an hour or two longer than vineyards even a few miles east. On the other hand, since we sit on the east-facing slope, we don’t get the full heat of the afternoon sun like vineyards just across the Valley, five miles away in the Stags Leap District. All this combines to define what is called the “diurnal range,” or the daily swing of temperature and wind, and we think it is the single most important factor in a vineyard’s terroir. Our soils here on Hoffman Lane are deep, but include a lot of gravel in the clay loam, and thus they can dry out quickly without drip irrigation. We are still learning the subtleties of farming this site, but have found Syrah here especially well-adapted to the place.
A source of reliable, budget-friendly wines and, increasingly, more premium bottlings, Chile is one of South America’s most important wine-producing countries. Long and thin, it is largely isolated geographically, bordered by the Pacific Ocean to the west, the Andes Mountains to the east, and the Atacama desert to the north. These natural borders gave Chile the very favorable benefit of being the only country to avoid the disastrous phylloxera infestation of the late 1800s. As a result, vines can be planted on their own rootstock rather than grafted. Though viticulture was introduced to the country by conquistadors from Spain, today Chile’s wine production is most influenced by the French, who emigrated here in large numbers to escape the blight of phylloxera. These settlers have invested heavily in local vineyards and wineries.
Chile’s vineyards, planted mainly with international varieties, vary widely in climate and soil type from north to south. The Coquimbo region in the far north contains the Elqui and Limari Valleys, where minimal rainfall and intense sunlight are offset by chilly breezes from the Humboldt current to produce cool-climate Chardonnay and Pinot Noir. The Aconcagua region contains the eponymous Aconcagua Valley—hot and dry and home to full-bodied red wines made from Cabernet Sauvignon, Syrah, and Merlot—as well as Casablanca Valley and San Antonio Valley, which focus on light-bodied Pinot Noir and cool-climate whites like Chardonnay and Sauvignon Blanc. The Central Valley is home to the Maipo, Rapel, Curicó, and Maule Valleys, which produce a wide variety of red and white wines. Maipo in particular is known for Carmenère, Chile’s unofficial signature grape. In the up-and-coming southern regions of Bio Bio and Itata, excellent cool-climate Riesling, Chardonnay, and Pinot Noir are made.
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.
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.
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.