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Presqu'ile Presqu’ile Vineyard Chardonnay 2013

Chardonnay from Santa Maria Valley, Central Coast, California
  • WE91
13.3% ABV
  • WS90
  • WE93
  • WE93
  • RP90
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13.3% ABV

Winemaker Notes

This pale golden wine carries aromas of peach, pear, lychee, wet stone and a hint of fresh-baked brioche. On the palate, this medium-bodied Chardonnay offers flavors of peach and pear as well as pineapple, granny smith apple, minerality and a hint of salinity. The lengthy finish lingers delightfully on the palate.

Critical Acclaim

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WE 91
Wine Enthusiast
Ripe golden apples and vanilla bean pop on the nose of this wine, but in a restrained style, bolstered by tangerine skins and honeysuckle. The richer flavors are prominent once sipped, with more caramel, vanilla, butter and a touch of maple sugar. Lemon-juice acidity cuts through the midpalate and apple-peel tension reigns the palate.
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Presqu'ile

Presqu'ile

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Presqu'ile, Santa Maria Valley, Central Coast, California
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Presqu'ile arose from our penchant for fine wines, an inclination for adventure, the discovery of Santa Maria Valley's ideal terroir, and the desire to rebuild our family’s gathering place after the original Presqu’ile was destroyed during Hurricane Katrina. Their property includes 73 acres of certified sustainably farmed vineyards on our 200-acre property where they craft Santa Maria Pinot Noir, Chardonnay and Syrah and Santa Barbara County Sauvignon Blanc. Today, two generations of Murphys form the heart of Presqu'ile: Matt, Amanda, Jonathan, Anna, Madison and Suzanne, together with winemaker Dieter Cronje and vineyard manager Jim Stollberg.

Santa Maria Valley

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A lesser-known but elite AVA within the larger Santa Barbara district, the Santa Maria Valley AVA runs precisely west to east starting near the coast. The valley funnels cool, Pacific Ocean air to the vineyards more inland, allowing grapes a longer hang time to ripen evenly and achieve their full potential by harvest time. Combined with minimal rainfall, consistent warm sunshine, and well-drained soils, it is an ideal environment for grape growing.

Many of the wineries here are small and highly respected, having established a reputation in the 1970s and 80s for producing excellent Pinot Noir and Chardonnay. More recently, Syrah has also proven quite successful in the region. Many vineyards are owned by growers who sell their grapes to other wineries, so it is common to see the same vineyard name on bottlings from different wineries. Bien Nacido Vineyard is perhaps the best-known and most prestigious.

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.

PBC9170660_2013 Item# 142229