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Lewis Cellars Sonoma Valley Chardonnay 2008

  • CG96
  • WS91
750ML / 0% ABV
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750ML / 0% ABV

Winemaker Notes

Our Sonoma Chardonnay comes from some of the oldest Dutton Ranch plantings in Russian River. These vines consistently yield fruit of great complexity and intensity seldom found in other sites. Cooler temperatures toward the end of the 2008 growing season resulted in crisp, well-defined flavors and long ripening times. Ripe citrus, Tupelo honey and sweet floral notes combined with seductive oak and all-spice aromas are just the beginning. Sun-ripened citrus fruit flavors are framed with brilliant acidity giving this wine its trademark zest and tremendous length.

Critical Acclaim

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CG 96
Connoisseurs' Guide
The slight haziness to this wine's appearance is part and parcel of the movement to leave more of the wine in the wine, and as has happened here, the results can be spectacular. Aromas of apples and crisp stone fruits are joined by suggestions of a pulpy, juicy character with oaky richness and roasted grain complexities for added bits of interest. Fairly full in body and kept on the light and agile side by bright acidity, this wine boasts uncommon depth, range and length to its nuanced flavors and still tight finish. Great now, it will better yet in a few years.
WS 91
Wine Spectator
Smooth and rich, with creamy fig, melon, apple and spice flavors that are full-bodied and layered, ending with a mix of anise and toasty, buttery oak. Drink now through 2015. 1,000 cases made.
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Lewis Cellars

Lewis Cellars

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Lewis Cellars, California
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Former Indy Car driver Randy Lewis and his wife Debbie started Lewis Cellars in 1992. They are truly "Driven... to create world-class wines." Along with their son, Dennis, they are literally hands-on in every aspect of vineyard management, winemaking, sales and distribution. They thrive on the challenges and the relationships cultivated in the process. It is their continuing goal to greate small lots of exciting and unique Cabernet Sauvignon, Chardonnay, Merlot and Syrah.
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Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

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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.

PIN278842_2008 Item# 106077