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Matanzas Creek Sonoma County Chardonnay 2009

Chardonnay from Sonoma County, California
  • WE93
14.4% ABV
  • WS92
  • WE90
  • TP91
  • WE90
  • RP90
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3.6 4 Ratings
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3.6 4 Ratings
14.4% ABV

Winemaker Notes

Bright straw in color. The nose delivers notes of honey lemon. After a swirl, honeysuckle flower, tropical fruit and white currant become more evident. A silky texture with pineapple, bright citrus and soft minerality.

Critical Acclaim

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WE 93
Wine Enthusiast
Unbelievably rich, this tastes pretty much as excellent as the winery's more expensive Chardonnays. It really dazzles with its complex flavors of tropical fruit, green apple, pear, buttered toast and honey. It's all brightened by terrific acidity and wrapped into a creamy texture. Editors' Choice.
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Matanzas Creek

Matanzas Creek Winery

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Matanzas Creek Winery, , California
Matanzas Creek
Founded in 1977, Matanzas Creek Winery is located on the site of a retired dairy farm in Sonoma County's Bennett Valley. In 1985, the original winery, a converted dairy barn, gave way to a modern winemaking facility and since that time the Estate's Bennett Valley vineyards have grown to include over 280-acres of Chardonnay, Merlot and Syrah. Vineyard acquisitions in Sonoma Valley, Carneros, Russian River Valley and Knights Valley provide the vineyard management and winemaking teams with an enviable selection of fruit. Sourced from Estate-owned vineyards, the Matanzas Creek wine portfolio includes Sauvignon Blanc, Chardonnay and Merlot, as well as a limited amount of Syrah and Cabernet Sauvignon.

As important as the history of the winery itself is its location in Sonoma County's newest American Viticultural Area (AVA), Bennett Valley. Although only formally recognized as an AVA in December 2003, Bennett Valley has a rich history of grape growing dating back to the mid-1800s. Once defined as part of Sonoma County's Sonoma Valley and Sonoma Mountain AVA's, Bennett Valley overlaps with these winegrowing regions but carves out 8,150 acres to call its own (of which 850 acres are planted with grapevines). Three mountains define Bennett Valley and also serve to capture a cool maritime air stream which promotes a cooler, longer growing season that results in more complex wines.

Jerez-Manzanilla

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Most Sherries are dry and meant to pair with food but the American society has traditionally focused on the sweet ones. Sherry comes from one place in the entire world, Andalucía, where the soil and unique seasonal changes give an unsurpassed character to the wines. The many styles change with the process of production, not really the grape, though certain styles are reserved for different grapes. The main grapes are Palomino, Pedro Ximénez and Muscat of Alexandria.

Pedro Ximénez can make some amazing sweet Sherries. Cream is the sweetest, darkest style of sherry, except sometimes Pedro Ximénez is sweeter.

The rest of the styles are dry and dependent on the action of flor, benevolent film-forming yeasts able to sustain a veil that floats on the surface of a wine.

FINO & MANZANILLA are the lightest styles and are meant to be drunk young.

AMONTILLADO happens when a Fino’s layer of flor fades and the wine starts to oxidize. Quite simply it is an aged Fino and has a darker color and richer palate.

When flor yeast dies unexpectedly, the result is Palo Cortado. Palo Cortado can behave like an Amontillado on the palate but often shows a great balance of richness and delicacy.

Oloroso never develops flor but is oxidized for five to twenty-five years and become aromatic and strong like a fine bourbon.

EMP78335_2009 Item# 116148

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