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Mark West Chardonnay 2013

Chardonnay from California
    13.5% ABV
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    13.5% ABV

    Winemaker Notes

    For over 40 years, Mark West has making wine with fruit sourced from California's most renowned coastal appellations. Chardonnay thrives in cool climates. That's why they've select their grapes from cool-climate regions, creating small grapes with intense fruit flavors. Coastal influence is evident in the medium-bodied 2013 Chardonnay. Light straw gold in color, it has citrus and green apple aromas with lush fruit, peach, melon, green apple, and mineral flavors, followed by a creamy, toasty-oak finish. This versatile wine is delicious on its own or paired with grilled cheese with tomato soup, Cobb salad, grilled salmon, and apple pie a la mode.

    Critical Acclaim

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    Mark West

    Mark West

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    Mark West, California
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    Mark West Winery's goal is to craft wines that consistently deliver enticing aromatics, a rich supple mouth feel, and classical varietal characteristics. The wines pair easily with food or for drinking alone. Their goal is to combine outstanding value and style in every wine they produce.

    Jason Becker joined Mark West Winery as the winemaker in 2015. Pinot wasn't always in his plans. Jason originally set his sights on becoming an engineer. That is, until his first job at a winery in the Santa Cruz Mountains. That's when everything changed. After graduating from Cal Poly San Luis Obispo in 2008 with a double major in Wine & Viticulture and Agricultural Business, Jason set out on a path that would ultimately lead him to Mark West. From cellar intern to barrel room technician to assistant winemaker, these stepping stones are what brought him to Mark West.

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.

    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.

    AMR42664_2013 Item# 145834