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Pahlmeyer Sonoma Coast Chardonnay 2008

Chardonnay from Sonoma County, California
  • RP95
  • WE93
14.9% ABV
  • WS93
  • RP95
  • WS93
  • WS94
  • WS92
  • CG95
  • RP95
  • WS93
  • RP95
  • RP94
  • RP93
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14.9% ABV

Winemaker Notes

The grapes were hand-sorted and gently whole-cluster pressed. After overnight settling, the juice was racked to barrels for100% native wild yeast barrel fermentation followed by malo-lactic fermentation. The wine was aged in 80% new French oakbarrels for eleven months on the lees, which were stirred weekly. It was not fined or sterile filtered.

The 2008 Sonoma Coast Chardonnay is pale yellow-green in color. It has a profuse nose of honeysuckle, vanilla, orange zestand lemon curd. The creamy mouthfeel is balanced with crisp minerality and firm acidity. The finish never ends.

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The 2008 Chardonnay reveals a greenish hue to its medium straw color as well as a super-intense nose of mandarin oranges, quince, white peaches, and hints of brioche and earth. Full-bodied with good underlying minerality, this crisp, elegant, fresh white wine is another superb effort from a winery that has a Midas touch with Chardonnay.
WE 93
Wine Enthusiast
Somewhat hazy in appearance and high in pulpy, sweet and ripe fruit aromas, this wine follows the unabashedly, unreservedly outgoing style of unfiltered genre. Its fruit-first, pear and apple aromas are supported by generous oak enrichment in the nose, and the wine's bold, deep character is repeated in flavors that go on and on at the finish. It is no shrinking violet to be sure, and there are bound to be those who find too much of a good thing in its exuberant personality, but if balanced power fits your taste, then look no further.
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Pahlmeyer

Pahlmeyer

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Pahlmeyer, Sonoma County, California
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Jayson Pahlmeyer has been producing highly sought-after wines since 1986. It began with Jayson's dream to make world-class Bordeaux-style wine from Napa Valley. Pahlmeyer's estate vineyard - Waters Rance - is situated at 2100 feet in the Atlas Peak appellation of Napa Valley. It is the key source for their Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Malbec and Chardonnay. Jayson's passion eventually led him to the Sonoma Coast, where less than seven miles and two ridges from the Pacific Ocean, he planted Wayfarer Farm, their key source for Pinot Noir.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing 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’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based 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. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

LIM270302750_2008 Item# 107778