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Lincourt Steel Chardonnay 2011

Chardonnay from Central Coast, California
  • W&S92
13.9% ABV
  • W&S90
  • WE89
  • WS88
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4.0 12 Ratings
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4.0 12 Ratings
13.9% ABV

Winemaker Notes

When we produced our first steel Chardonnay, we had no idea it would eventually become one of our most popular wines. From day one, the secret to our success has been the high quality of fruit from our estate Rancho Santa Rosa and Rancho Las Hermanas vineyards. This 2011 is both lively and concentrated, a rare vinous feat. The aromatics combine kiwi, mandarin zest and honeycomb. The palate is crisp and minerally with notes of lemons and green apples.

As with its predecessors, this Stainless Steel Chardonnay is perfect as an aperitif or as an accompaniment to grilled chicken or fresh fish.

Critical Acclaim

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W&S 92
Wine & Spirits
This is cool, intense, acid-driven chardonnay. Unimpeded by oak or malolactic fermentation, the fruit has the tangy cut of a pineapple on the edge of ripeness, while still holding plenty of concentration thanks to the notably long hangtime of 2011. The saline minerality of Lincourt’s two wind-battered Santa Rita Hills vineyards is on full display, and it’s also a steal – an honest, terroir-driven wine for under $20. Buy a case and drink it over the next several years with seafood.
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Lincourt

Lincourt Vineyards

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Lincourt Vineyards, , California
Lincourt
Founded in 1996 by Bill Foley, Lincourt is a producer of ultra premium wines from the Santa Barbara County. Named in honor of Bill and Carol’s two daughters, Lindsay and Courtney, the Lincourt winery is located in the heart of Santa Barbara wine country, on Alamo Pintado Road in the Santa Ynez Valley. Originally a dairy farm, the 30 acre property retains the rural charm and simplicity of an earlier era. The quaint tasting room is located in the former farmhouse, a 1926 Sears Craftsman kit home. The barns have been converted to a winery and barrel room, and equipped to allow for handcrafted, premium winemaking.

Great fruit, dedicated winemakers, incredible climate and a serene setting – Lincourt embodies the best of Santa Barbara wine country.

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 nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both 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 and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

EPC24486_2011 Item# 119144

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