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Pepi Chardonnay 2003

Chardonnay from Napa Valley, California
    0% ABV
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    0% ABV

    Winemaker Notes

    Stainless steel fermentation preserves the vital apple, kiwi, and lime flavors, set out against refreshing acidity. Pure, sleek fruit characteristics and no malolactic fermentation give the wine a crisp, clean feel. The result is a bright, fresh wine chock-full of juicy Bartlett pear flavors, with a subtle hint of praline. The wine's tangy finish gives it tremendous flexibility with food, spanning whole menus in a single bound.

    The screw cap will keep the wine fresh while eliminating the possibility of cork taint.

    Critical Acclaim

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    Pepi
    Pepi, Napa Valley, California
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    Pepi Winery is well-known for crafting the quintessential California Sangiovese, stellar Sauvignon Blanc, and crisp Pinot Grigio, and winemaker Chris Johnson is committed to using environmentally sound vineyard practices along with an unpretentious style of winemaking to create everyday wines with intensity and focus.

    A winding path through the world of wine brought Johnson in January 2001 to Pepi (owned by Kendall-Jackson Wine Estates in Napa Valley). Chris went to work in 1996 for Kendall-Jackson Wine Estates. Less than two years later he took on the job of winemaker at the original Kendall-Jackson winery in Lake County.

    Pepi is something different, however, Chris said he loves its spontaneous, risk-taking approach to wine. He favors the crisp, unfettered and natural character of those varietals in his Pepi bottlings. And his experience with Pinot Grigio in New York and Sauvignon Blanc in Lake County prepared him to master two of Pepi's leading wines. It's all part of forming a closer kinship with the creative magic/science of winemaking. "The natural cycles, the creatively, skill, great people, beautiful land - all the connections come together in wine," Chris said. "Just punching down, you see the skins, the red juice bubbling away. There's something about that whole transformation. It's cool."

    Napa Valley

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    One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

    The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

    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.

    ANC4778_2003 Item# 75818