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Mignanelli Nelson Vineyard Chardonnay 2014

  • WE93
  • W&S90
750ML / 13.4% ABV
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750ML / 13.4% ABV

Winemaker Notes

The Nelson Family Vineyard occupies 9 choice acres of the 162 acre Nelson home ranch, at approximately 1700ft of elevation. The majority of the property remains a Redwood forest in a wild, natural state, home to many species of native plants and animals. The sparse soils beneath the vines consist of only a couple of feet of topsoil, with ancient marine uplift soils supplying the base rock beneath the vines.

Critical Acclaim

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WE 93
Wine Enthusiast
From Mt. Eden and Wente clones grown at 1,700 feet, this under-$30 bottling shows key lime and pomelo pith freshness on the nose, backed by chalk, crushed sea shell and tangerine blossom aromas. There is a fine-grained texture to the tannins on the palate, where bright citrus fruit meets with marcona almond touches. It's simultaneously refreshing and savory.
Editors' Choice.
W&S 90
Wine & Spirits
This has the sun-warmed ripeness and minty, wild aroma of a California mountain chardonnay; it feels plump and almost butterscotch-rich at first, but air eats away at the sweetness, coaxing the fruit toward a sleek orange-blossom tone. For seared scallops.
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Mignanelli Winery

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Mignanelli Winery, California
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Mignanelli Winery was founded in 2011 and is based outside the town of Sonoma, California. Winemaker and owner, Byron Mignanelli, crafts distinvtive small lot Pinot Noir and Chardonnay.

Byron’s winemaking philosophy focuses on the vineyard and showcasing the unique time and place of each vintage rather than modern day production techniques. We strongly believe at Mignanelli Winery that the best wines are vine to table.

Mignanelli sources fruit from Santa Maria Valley to the Eola-Amity Hills of Willamette Valley. We’re lucky to work with some amazing sites and winegrowers who are focused on long-term sustainable practices. We are very strict with how we choose our vineyards - seeking unique soils, climates and growers who share our vision of creating organic and biodynamic vineyards. Mignanelli is lucky to also be sourcing fruit from several old vine, original plantings in California and Oregon.

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A rugged and topographically diverse cool-climate appellation with a rich history, the Santa Cruz Mountains AVA stretches from Half Moon Bay, just south of San Francisco, to the northern border of Monterey County. Elevations range from 800 feet to upwards of 3,000 and microclimates vary substantially depending on which side of the mountains the vineyards lie; cool ocean winds and fog play an important role here. This can be a challenging region in which to grow grapes, but it is well worth the effort. Santa Cruz Mountains wines are noted for balanced acidity levels, often showing great aging potential. Wine has been made here since the 1800s, most notably from the legendary Ridge Vineyards, whose Monte Bello vineyard garners international admiration.

Pinot Noir, Chardonnay and Cabernet Sauvignon are the stars of this region, while Merlot and Zinfandel also perform quite well. Organic and sustainable vineyard practices are becoming increasingly common.

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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.

Tasting Notes for Chardonnay

Chardonnay is a dry, white wine. When Chardonnay grapes are planted on cool sites, the resulting wine's 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 Food Pairings for Chardonnay

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 Secrets for Chardonnay

Since the 1980s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has swung in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. The Burgundian subregion of Chablis, while typically using older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy this lighter style.

LID10004459_2014 Item# 354821

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