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Flat front label of wine
Flat front label of wine

Rebel Coast Sunday Funday Chardonnay 2013

Chardonnay from Sonoma County, California
    12% ABV
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    12% ABV

    Winemaker Notes

    This is not an oaky Chardonnay. This Chardonnay blend explodes with pineapple, pear, apricot, and citrus. This wine is the perfect balance between tropical fruit and acid. The fruit forward characteristics of this wine are thirst quenching and awesome. The acid from the Sauvignon Blanc gives it a medium body finish that lingers just long enough give you hints of stone fruit and green apple. Be sure to peel the back label to get weird.

    Blend: 90% Steel Barrel Chardonnay, 8% Sauvignon Blanc, and 2% Viognier

    Critical Acclaim

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    Rebel Coast

    Rebel Coast

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    Rebel Coast, California
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    Rebel Coast’s story starts off as a shot in the dark from a crazy man named Chip Forsythe. He studied winemaking in college at Cal Poly in SLO, and had been making wine in his backyard the whole time he was working harvests for near by wineries. In the beginning, Rebel Coast Winery was just an idea… so naturally it needed some guts and stupidity to help make it real. Chip searched high and…high and found Doug Burkett.

    Now Doug once sold wine for Chip at his previous winery back in the day. Doug was living the dream, working as a bartender and a professional mechanical bull rider in Sacramento. Somehow it only took 37 phone calls to trick Doug quitting his job, breaking a lease and leaving Sacramento behind to help build the winery. Things took off and Chip and Doug needed more help…a lot more help. Just when Rebel Coast was getting a tad out of hand, a beautiful blonde angel appeared.

    Also a Cal Poly grad, Kate Seiberlich decided a corporate job was not a fit for her. Against all the advice Doug and Chip could give her, she quit her job and began the crusade of late nights, wine, more wine, and the occasional brushes with the law.That was almost 2 years ago…The original three are still together and having more fun than ever. The core team has grown as roommates have quit their jobs to join the cause.

    The original 3 has grown to 17 strong with no signs of slowing down. We would like to think that the driving force behind our success is the tried and true philosophy that it takes a lot of beer to make good wine. Oh and for fun Chip put everyone’s name and cell phone numbers on every cork, so give us call if any of this sounds suspicious. Or if its past 2am and you consider yourself a Cougar. In that case call Doug.

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    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 every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous 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, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

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    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.

    WWH139105_2013 Item# 139619