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Kalin Cuvee CH Chardonnay 1995

  • RP96
750ML / 0% ABV
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Winemaker Notes

The 1995 vintage produced roasted nut aromas combined with crisp apple-like flavors to produce a terroir-driven, Meursault style Chardonnay. The scents and flavors of this wine emanate from the marine fogscape of the Sonoma Coast, and the marine shale and limestone terroir. These rich flavors and aromas are reminiscent of a freshly baked yellow plum tart, ground cinnamon, roasted almonds, etc. The unusually favorable fruit-acid structure of this cool climate wine will allow for the sustained development of bottle complexity.

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
The recently released 1995 Chardonnay Cuvée CH from Kalin Cellars hails from the Charles Heinz vineyard in Sonoma County, and it's one of Terry and Frances Leighton's greatest hits. The wine wafts from the glass with aromas of yellow orchard fruit, toasted hazelnuts, iodine, oatmeal and peaches. The full-bodied, textural palate has considerable gloss and amplitude and the savory complexity that only extended bottle age can bring, but there's plenty of energy too, concluding with a saline, mineral finish. While this seems to be drinking at its peak and it's wide open at the core, who knows what the future will hold: there's certainly no hurry to drink up. Blind, this could pass for a white Burgundy of similar age and considerable pedigree.
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Kalin

Kalin Cellars

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Kalin Cellars, California
Kalin Cellars is a small winery located in Marin County, California which produces 7,000 cases per year of wine made by completely traditional European methods. These time and labor intensive procedures severely limit the quantity - but not the quality - of wine that Kalin is able to produce.

Red wines are fermented for several weeks in wooden "cuves" and aged in new French oak barrels. These wines are neither fined nor filtered - they are naturally clarified and stabilized by settling and aging in small cooperage.

White wines are fermented and aged in new French oak barrels. These wines receive the minimum of fining to achieve brilliance and stability, and are bottled without filtration.

Vineyard sources are selected based on the superiority of the soil type and their being situated in the coolest possible microclimate suitable for the variety being grown. Due to the high natural acids present in cool climate fruit, all red and white wines are able to undergo complete malolactic fermentation. Kalin produces exclusively 100% single vineyard wines.

These optimal vineyard and winemaking elements combine to produce wines of exceptional complexity and balance - classic New World wines evolved from centuries of European artisanal tradition and experience.

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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.

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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.

PSLCKA035_1995 Item# 506073