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Newton Unfiltered Chardonnay 2010

Chardonnay from Napa Valley, California
  • WS92
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Winemaker Notes

The 2010 vintage opens with honey suckle on the nose, with the richness of a Sauternes. Fruit aromas of fig and melon are followed by more complex notes of honey and brown sugar. Baking spices with hints of vanilla and almond follow as caramelized sugar notes add to the voluptuous depth of aromas. On the palate, grilled pineapple flavors offer fresh acidity while creaminess is balanced. Cream and brioche linger while the freshness of fruit remains forward. The wine is a satisfying weight with present oak that is delicately integrated.

This complex wine would pair well with Dungeness Crab with sweet corn chowder, mushroom risotto with fresh parmesan, and lobster in cream sauce over noodles.

Critical Acclaim

WS 92
Wine Spectator

Rich and seamless, with layers of crème brûlée, baked pie, honeysuckle and tangerine. A remarkably complex and elegantly styled wine.

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Newton

Newton Vineyard

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Newton Vineyard, , California
Newton
Newton was founded in 1977 by English businessman Peter Newton and his Chinese wife Su Hua. Peter Newton was already renowned as a pioneer of winemaking in the Napa Valley, having founded the Sterling Winery near Calistoga in the 1960s. The Newtons transformed one square mile of rolling hillside in Spring Mountain into one of the Napa Valley’s most prestigious estates, whose wines have graced the official dinners of several US presidents.

The Newton estate encompasses 170 acres of prime Napa Valley terroir, distributed over four separate, wholly owned vineyards: Spring Mountain, Yountville, Mount Veeder and Carneros.

Newton is renowned for producing wines that are uniquely characterful expressions of varietals emblematic of the Napa Valley, notably Chardonnay and Cabernet Sauvignon. Working patiently with nature, we are committed to precision viticulture and winemaking techniques yielding wines that are acclaimed for their balance, harmony and full, abundant flavors.

Eola-Amity Hills

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Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

EMP639145_2010 Item# 121461

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