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Ravenswood Vintners Blend Chardonnay 2003

Chardonnay from California
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    Winemaker Notes

    Made from Chardonnay grapes grown primarily in the Sonoma Valley, this wine is partially barrel fermented and partially fermented in stainless steel. It produces a bright, lively wine with scents of apples, pears and peaches and is particularly enjoyable with lighter fare or as a thirst-quencher on warm afternoons.

    Critical Acclaim

    Ravenswood

    Ravenswood

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    Ravenswood, , California
    Ravenswood
    Fueled initially by the inspiration and winemaking skills of Joel Peterson, aided and abetted by his business partner W. Reed Foster, Ravenswood winery has been dedicated to top quality, hand-crafted wine since the first crush in 1976. Every Ravenswood wine carries a unique vintage and vineyard identity in addition to the intense powerful – gothic – character with which the winery has come to be associated.

    A key to Ravenswood’s success is our long-standing relationships with over 60 independent grape growers. Vineyards are chosen for their location, age, yield and special flavor characteristics. At Ravenswood, we are devoted to working with growers who share our philosophy about high quality.

    Ravenswood Vineyard Designate wines are made employing what winemaker Joel Peterson refers to as “stubborn and impractical” Old World enological practices. Wines are fermented in small wooden tanks using wild, natural yeasts and punched down by hand three to five times per day. The wines are characterized by intense, spicy aromas supported by rich, berry flavors and long, clean finishes.

    North Coast

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    Encompassing the grape-growing regions located north of San Francisco...

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    Encompassing the grape-growing regions located north of San Francisco, the North Coast AVA includes six counties: Lake, Marin, Mendocino, Napa, Sonoma, and Solano. Napa and Sonoma get all of the attention, but there are a few other counties producing great wine in Northern California. Two notable examples are Mendocino and Lake County, the northernmost winegrowing regions in the state. These AVAs are very different, both from their neighbors to the south and from one another.

    Mendocino benefits from the cooling fog of the Pacific Ocean and is able to successfully grow cool-climate varieties like Pinot Noir, Chardonnay, and Riesling. There is a significant focus here on organic viticulture. Inland Lake County, on the other hand, is considerably warmer, and Cabernet Sauvignon, Zinfandel, and Sauvignon Blanc are the dominant varieties. Both regions are excellent sources of high-quality but affordable California wines in a wide range of styles.

    Viognier

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    Full-figured and reminiscent of a potent floral perfume...

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    Full-figured and reminiscent of a potent floral perfume, Viognier is the mandatory grape of the northern Rhône appellation Condrieu and neighboring monopole (an entire appellation dedicated to just one winery) Château Grillet. It is also a blending variety in several appellations throughout the entire Rhône Valley. Viognier is grown throughout much of the world with some degree of success, but is perhaps at its best outside of France in Oregon, Washington, and cooler parts of Australia, where minerality and acidity can be achieved to give the wine the backbone it can sometimes lack.

    In the Glass

    This is a heady, aromatic variety making rich, complex, and full-bodied white wines redolent of a floral bouquet and assorted stone fruits and tropical fruits, with a hint of spice not unlike that of Gewürztraminer. It is lower in acidity than most white wines, lending to its heavy impression on the palate. While a whiff of Viognier might suggest sweet flavors, these wines are typically quite dry.

    Perfect Pairings

    Viognier is an intense, bold variety that can easily stand up to gutsy food like pork loin with apricot stuffing, chicken Kiev, or rich, spicy fare.

    Sommelier Secret

    While Viognier is a white grape, it also plays an important role in the red wines of Côte Rôtie in the northern Rhône, made otherwise from Syrah. About 5% Viognier is typically co-fermented with the Syrah in order to stabilize the color, and as an added benefit, add a subtle perfume.

    DCIRWCH_2003 Item# 78285

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