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Rabble Chardonnay 2016

  • WW90
750ML / 14.1% ABV
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750ML / 14.1% ABV

Winemaker Notes

The 2016 vintage is characterized by being a drought year, which highlights the minerality in this wine. Wines from these years typically exhibit an interesting saline component “underneath” the fruit. On the palate, the 2016 Rabble Chardonnay has luscious mouthfeel with bright acidity. The flavor profile begins with citrus, pear, and transitions to a tropical laden finish driven with pineapple and guava.

Critical Acclaim

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WW 90
Wilfred Wong of Wine.com
COMMENTARY: In the current marketplace, I often find it challenging to find Chardonnays in the $20 range that taste better than another commercial produced effort. Too many offerings have too much oak, are too sweet, and/or lack acidity. The 2016 Rabble Chardonnay captured my palate and encouraged me to enjoy another sip. TASTING NOTES: This wine shows excellent aromas and flavors of ripe peach skin and brisk minerality. Its mouthwatering juiciness should pair it well with an oven-roasted turkey sandwich. (Tasted: June 6, 2018, San Francisco, CA)
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Rabble

Rabble

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Rabble, California
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Rabble /'rab?l/a disorderly mob, fueled by passion, pushing the public to think differently?

These are single varietal wines, uncorrupted and pure. These wines embrace characteristics of the grape (Tempranillo that tastes like Tempranillo), the place (wind and frosts of Santa Maria; extreme diurnal shifts of Paso Robles) and the mindset (how sad to think that nature speaks and mankind doesn’t listen). Labels are renditions of historical wood block prints, textured and tactile, depicting nature’s wrath. Nature is ruthless when it goes ignored.

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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.

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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.

SOU906983_2016 Item# 393798

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