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Mercer Estates Chardonnay 2013

Chardonnay from Columbia Valley, Washington
    13.8% ABV
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    13.8% ABV

    Winemaker Notes

    Notes of apples and pears coupled with sweet vanilla and hints of lemon-lime zest greet you on the nose. The ripe fruit continues in the mouth creating a sweet, round mouthfeel that leads into an elegant, lengthy finish. The restrained malolactic fermentation has produced a wine that has bright acidity with clean fruit on the finish.

    Critical Acclaim

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    Mercer Estates

    Mercer Estates

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    Mercer Estates, Columbia Valley, Washington
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    The Mercer family farming tradition spans five generations. The Mercers have been actively managing the same property in Washington since 1886, first raising row crops and livestock, and today overseeing 2000 acres of vineyards in the Horse Heaven Hills AVA. The family involvement in the wine industry began in 1972 when Don and Linda Mercer were the first to plant wine grapes in the Horse Heaven Hills after being encouraged by Washington wine industry icon, Dr. Walter Clore. In 2005, Rob and Brenda Mercer founded Mercer Wine Estates, which includes three tiers of estate wines plus a single label dedicated solely to charity: Mercer Estates, Mercer Estates Reserve, Mercer Canyons and Eagle & Plow. Mercers are known throughout eastern Washington for their stewardship of the land, conservation efforts, patriotism and continued contributions to the community.  

    Columbia Valley

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    A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!

    Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

    Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.

    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.

    HOR81095_2013 Item# 137820