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Sbragia Home Ranch Chardonnay 2009

Chardonnay from Napa Valley, California
  • WS91
  • RP91
14.8% ABV
Other Vintages
  • WW92
  • RP93
  • WS92
  • RP92
  • WS91
  • WS89
  • WS92
  • WE92
  • WS92
  • WS92
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14.8% ABV

Winemaker Notes

The family vineyards are my father's legacy and I get so much joy from crafting wines from our Home Ranch. I love the opulence of this wine, and the sun-kissed flavors of Sonoma County that it evokes. The 2009 Chardonnay has aromas of stone fruit, honeysuckle and a hint of chestnut. Flavors of ripe tropical fruit are accented by notes of toasted marshmallow and a bright acidity that lingers into the finish.

Critical Acclaim

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WS 91
Wine Spectator
Rich and creamy, yet light and delicate on its feet, with pear, fig, citrus and honeysuckle notes that gain depth, ending with a light toasty oak aftertaste. Drink now through 2017.
RP 91
Robert Parker's Wine Advocate
Ed Sbragia told me he has backed off the expensive oak he often used while making the Beringer Chardonnays and one can see that with the brilliant 2009 Chardonnay Home Ranch. Another great value, it offers terrific notes of nectarines, tangerines, honeysuckle and white peaches. This medium to full-bodied Chardonnay went through full malolactic and spent time in 30% new oak, which works beautifully with the fruit Sbragia is getting from his Dry Creek Vineyard.
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Sbragia

Sbragia Family Vineyards

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Sbragia Family Vineyards, California
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As the master winemaker at the famed Beringer winery in Napa for over 32 years, Ed Sbragia has made wine from every great vineyard in Northern California. Sbragia Family Vineyards is a dream Ed has had for many years, a small, family-owned winery making limited lots of wine from blocks of his favorite grapes, including his family's own Dry Creek vineyards. With his son Adam, Ed also focuses on extremely small production wines from spectacular sites, such as this 2005 Rancho Del Oso Howell Mountain Cabernet Sauvignon.
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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.

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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.

CGM586882_2009 Item# 110942