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Laetitia Estate Chardonnay 2013

Chardonnay from Arroyo Grande Valley, Central Coast, California
  • WW92
13.8% ABV
  • WE91
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13.8% ABV

Winemaker Notes

The wine opens with stunning notes of lychee and fresh lemongrass and effortlessly transitions into nuances of mango, creamy coconut and sweet sandalwood. Beaming with acidity and vibrant minerality, the Estate Chardonnay is a pure expression of the extreme coastal influence and complex soils that are Laetitia.

Critical Acclaim

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WW 92
Wilfred Wong of Wine.com
Chardonnay dreams, do you ever have them? I have them once-in-awhile and the 2013 Laetitia Estate Chardonnay showed up at just the right time. Exhilarating in is aroma with its enticing dried citrus and chalk (I almost thought I was somewhere in the Cote de Beaune); palate is rewarding yet refined; beautifully crisp in the finish. Yes, this a dreamy Chardonnay. (Tasted: April 23, 2015, San Francisco, CA)
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Laetitia

Laetitia Vineyard & Winery

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Laetitia Vineyard & Winery, Arroyo Grande Valley, Central Coast, California
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Laetitia Vineyard and Winery lies on a hillside within sight of the Pacific Ocean. The sweeping 1,850 acre estate enjoys a host of microclimates enhancing the vineyard's ability to produce a range of Burgundian varietals that express Laetitia's unique terrior. French viticulturists first discovered the property in 1982, investing heavily to develop the estate's potential. Under the new leadership of Selim Zilkha, the winemaking approach combines the celebrated French style and the experience of American Eric Hickey to make a wine that expresses the potential of the winery's coastal vineyards.

Arroyo Grande Valley

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One of the coolest growing areas in California, the Arroyo Grande Valley runs northeast to southwest just a few miles from the Pacific Ocean and is part of the Central Coast AVA. Situated in such a way that cold Pacific Ocean air and fog is allowed to filter into the valley, Arroyo Grande also has an incredibly long growing season. Bud break occurs in February in most years with flowering in May and harvest in late September; the area is classified as cool Mediterranean.

These weather factors combined with the soil types—continental and marine rocks, greywacke, limestone, shale and volcanic—create wines with great concentration and fresh acidity. The cooler end of the valley is perfect for Chardonnay, Pinot Noir, and is a good producer of sparkling wines. The warmer, more inland part of the valley is home to some of California’s oldest Zinfandel vines.

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.

CGM19001_2013 Item# 142353