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La Crema Sonoma Chardonnay 2001

Chardonnay from Sonoma County, California
  • W&S92
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Winemaker Notes

"Rich apple, pear, and citrus aromas dominate the nose, with subtle spice, mineral, and creamy vanilla rounding out the aromas. The flavors follow suit with bright citrus, apple, and peach that linger on the palate. Sweet vanilla is balanced by good acidity that carries all the fruit and complexity into a lingering finish." -JEFF STEWART, LA CREMA WINEMAKER

Critical Acclaim

W&S 92
Wine & Spirits

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La Crema

La Crema

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La Crema, , California
La Crema
Since 1979, La Crema Winery has been a pioneer in producing Burgundian varietals from the cool Sonoma coast. They handcraft their wine, one barrel at a time, at their family-owned estate located in the Russian River Valley. Balance, finesse and great fruit intensity come through in every glass of La Crema wine.

La Crema's location in the Russian River Valley is ideal for producing wines of uncompromising elegance and balance. To achieve this goal, several unique steps take place in getting fruit from the vineyards to the bottle. It begins in the vineyard, where careful canopy management and hand harvesting assure fully ripe, undamaged grapes are brought to the winery. At the winery, Winemaker Melissa Stackhouse uses artisan winemaking techniques to handcraft wines of distinctive flavor, elegance and balance.

Chateauneuf-du-Pape

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Rhône Blends

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With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

FED36804_2001 Item# 52878

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