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Schug Sonoma Coast Chardonnay 2016

Chardonnay from Sonoma Coast, Sonoma County, California
  • WW89
14.5% ABV
  • WE90
  • D92
  • WE90
  • WE88
  • WE90
  • WE90
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4.6 10 Ratings
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4.6 10 Ratings
14.5% ABV

Winemaker Notes

Schug's Sonoma Coast Chardonnay is produced with the minimal use of new oak to allow the bright varietal character to shine through. It was harvested from select vineyards located in the Sonoma Coast appellation, including the cooler microclimates of western Carneros, southern Sonoma Valley, and the Petaluma Gap. It has a spicy apple aroma with hints of nutmeg and cream. Silky textured, it has delicate flavors of fresh fennel, pear, and ripe apple. Try it paired with aged cheeses such as Gouda or Manchego, or with delicate seafood dishes, soups, and pasta.

Critical Acclaim

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WW 89
Wilfred Wong of Wine.com
COMMENTARY: The Schug Sonoma Coast Chardonnay has been one of this AVA's top performers, and the 2016 vintage is no exception. TASTING NOTES: This wine is bright and lively as it exhibits aromas and flavors of lemon peel and chalky minerality. Enjoy the wine's crisp finish with lightly battered sand dabs. (Tasted: June 6, 2018, San Francisco, CA)
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Schug

Schug Estate Winery

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Schug Estate Winery, Sonoma Coast, Sonoma County, California
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Founded in 1980, Schug Carneros Estate Winery is the showcase and life-long dream of one of California's most celebrated winemakers. Walter Schug's reputation blossomed during his tenure as Founding Winemaker for Joseph Phelps Vineyards in the 1970s, where he made California’s first proprietary Bordeaux-Style blend (Insignia) and legendary vineyard designated Cabernets (Backus and Eisele Vineyards).

Drawing on his long experience in the production of fine wines in both Europe and California, Walter set up his own winery with his wife Gertrud in the cool, marine climate of the Carneros Appellation. Here he could focus on the Pinot Noir and Chardonnay varietals that had always been close to his heart.

Schug Carneros Estate Winery combines old world understanding and tradition with modern winemaking techniques. By using only the finest grapes available, and maintaining the best winemaking values, these wines have gained acceptance worldwide as true contemporary classics.

Sonoma Coast

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A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs all the way from the Mendocino County border, south to the San Pablo Bay. The region can actually be divided into two sections—the actual coastal vineyards, marked by marine soils, cool temperatures and saline ocean breezes—and the warmer, drier vineyards further inland, which are still heavily influenced by the Pacific but not quite with same intensity.

Contained within the appellation are the much smaller Fort Ross-Seaview and Petaluma Gap AVAs.

The Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah. The wines have high acidity, moderate alcohol, firm tannin, and balanced ripeness.

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.

PHXSCGCYS16750_2016 Item# 321022