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Hollywood and Vine Cellars 2480 Chardonnay 2007

Chardonnay from Napa Valley, California
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    Winemaker Notes

    Two separate blocks, both in Atlas Peak Vineyards. Harvested September 19th 2007. Located in the coolest growing region of Napa Valley, the two blocks combine several variations of Chardonnay: 60% Hermann Wiemer selection (originally from Upstate New York), the other 40%, a blend of Clones 4, 15, Dijon 76 and Dijon 96. Each type of Chardonnay vine adds its own unique flavors to the finished wine.

    Whole-cluster pressed, then cold settled and inoculated with the classic Montrachet yeast. The juice was immediately transferred to barrels (70% French and American oak and 30% small Stainless) for cool barrel fermentation. The wine was leftsur liefor five months of barrel aging, with bi-weeklybattonage, or lees stirring. The wine is entirely non-malolactic, to retain all of the natural fruit acidity.The wine was gently transferred from barrels without the use of a pump, then cold-filtered and bottled in March of 2008.

    The 2007 Chardonnay displays sweet floral aromas (pear blossoms, apricot, jasmine) and sweet apple cider aromas abound. On the palate, the texture is rich, soft, and fully ripe. Soft yeasty notes and sweet fruit flavors fill the mouth with a finish of lush tropical fruit and just a touch of lemon zest.

    Critical Acclaim

    Hollywood and Vine Cellars

    Hollywood and Vine Cellars

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    Hollywood and Vine Cellars, , California
    Hollywood and Vine Cellars
    Doug Barr’s career as a producer of movies and television took on a new direction about 10 years ago – towards producing exceptional wines from Napa. Along with winemaker, Celia Welch (Lindstrom, Corra) and business partner Bruce Orosz, the trio blasted onto the scene with small productions of epic wines. "2480" appears boldly on every bottle, and has become synonymous with the winery name. A wonderful non-ML Chardonnay accompanies the Cabernet, sourced from some of the most sought after vineyards in Napa. These are a pair of wines to not miss, as production is small and the rewards remarkable!

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

    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.

    MSW26501071_2007 Item# 100458

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