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Scherrer Winery Scherrer Vineyard Chardonnay 2014

Chardonnay from Alexander Valley, Sonoma County, California
  • WS92
0% ABV
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Winemaker Notes

Nice, fresh green apple nose with a slight lemon-lime nuance greets the nose on first approach. In the mouth it is just rich enough to carry these flavors seamlessly into the gracefully unfolding, surprisingly long finish. The persistence on the palate is remarkably long for a wine that is not overblown or heavy, still eliciting a healthy salivary response.

This is a rich and complex expression of Chardonnay from the Scherrer Vineyard. The grapes were whole-cluster pressed to French oak cooperage, where primary and malolactic fermentation occurred. All of these elements were allowed to integrate during its more than yearlong residence in wood. It was bottled without fining or filtration to respect both its delicacy and its more substantial qualities.

Critical Acclaim

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WS 92
Wine Spectator
Delivers a zesty, flinty core of citrus, green apple and honeydew flavors, with a modest kiss of oak on the aftertaste. Lingering and juicy. Drink now through 2020.
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Scherrer Winery

Scherrer Winery

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Scherrer Winery, Alexander Valley, Sonoma County, California
"I try to make good tasting wine that will age well. While everyone else seems to believe in doing minimal manipulation with the goal of letting the vineyard site speak, I find that since grapes do not walk off the vines and into the winery, let alone into barrels and bottles, we must actually do something with the grapes and wine along the way from time to time. Rest assured that I do try to get in the way as little as possible while trying to achieve the desired outcome. Most of our work is done and choices are made during the harvest season. Afterward, there is little reason to touch a wine that is on a wonderful trajectory. With the exception of our Dry Rose, all our wines are bottled without fining or filtration.

Sometimes we bottle wines from single vineyards, or even blocks within a vineyard. Usually, these vineyard designates are the synthesis of multiple sub-sites within a given vineyard. Sometimes we bottle ‘Appellation wines’ that are also single vineyard sourced but happen not to have unusually specific geographic personality beyond being delicious examples of their appellation. These Appellation wines are the result of blending carefully selected vineyard sites to achieve balance and harmony. Occasionally, such as with our Zinfandoodle, we blend between two vintages to achieve this balance and harmony. If any parcels are left over that are not assets to these wines, they find a home in someone else’s program, rather than ours.”

-Fred Scherrer

Alexander Valley

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Nearly a northern extension of Napa Valley, Alexander Valley starts just north of the small, Knights Valley, and is just a few minutes drive from the Napa town of Calistoga. It is Sonoma County’s hottest AVA. But the Russian River, which runs through the valley, creates cooler pockets and its soft, alluvial soil is ideal for grape growing, especially Cabernet Sauvignon. In fact, some believe that Alexander Valley Cabernets truly rival the best from Napa Valley and many of the heavy-hitter producers have largely invested here.

In addition to Cabernet Sauvignon, which makes up over 50% of plantings, Merlot and old vine Zinfandel thrive here. Ample, fleshy Chardonnay and Sauvignon Blanc dominate white wine production. Some old-vine plantings of Grenache have also been discovered and more recent experiments with Sangiovese and Barbera show great promise.

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.

EWLCASCRCSC14_2014 Item# 353733