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Hirsch Estate Chardonnay 2014

Chardonnay from Sonoma Coast, Sonoma County, California
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    Hirsch

    Hirsch Vineyards

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    Hirsch Vineyards, Sonoma Coast, Sonoma County, California
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    Perched on a ridge overlooking the Pacific Ocean at Fort Ross, Hirsch Vineyards is the birth ground of great pinot noir on the extreme Sonoma Coast. David Hirsch founded the vineyard in 1980 to grow fruit and make site-specific wine. From the start all efforts have been on the growing of fruit that makes wines profoundly characteristic of the site vintage after vintage.

    In the wines of Hirsch Vineyards, you find a natural balance and consistency in the harmonious resolution of these opposites. This complex, unique site produces fruit and wines of unusual acidity and balance with a vintage specific concentration of pinot noir or chardonnay fruit. These are wines to be enjoyed now or laid down for future consumption.

    Sonoma Coast

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    A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs all the way from the Mendocino County border, south to the San Pablo Bay. The region can actually be divided into two sections—the actual coastal vineyards, marked by marine soils, cool temperatures and saline ocean breezes—and the warmer, drier vineyards further inland, which are still heavily influenced by the Pacific but not quite with same intensity.

    Contained within the appellation are the much smaller Fort Ross-Seaview and Petaluma Gap AVAs.

    The Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah. The wines have high acidity, moderate alcohol, firm tannin, and balanced ripeness.

    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 is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy 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. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

    SKRCHI101_2014 Item# 326815