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Sea Smoke Cellars Chardonnay 2010

Chardonnay from California
  • WE92
Ships Fri, Oct 27
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Currently Unavailable $79.99
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Winemaker Notes

The grapes for this wine come from loamy, well-drained soils on our estate vineyard. Dijon and Wente clones are fermented in stainless steel as well as in French oak foudres and demi-muids. This is an elegant chardonnay with a focused mid-palate and the refreshing cool climate acidity characteristic of Sea Smoke Vineyard.

Critical Acclaim

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WE 92
Wine Enthusiast

An exotic, candied style of Chardonnay, almost in a class by itself, this offers flavors including pineapple, brown sugar, lemon drop, ginger and vanilla cookie, honey, green apple butter and baked pear. Texturally, the wine is dry, crisp in acidity and minerally, with a tang to the finish. There's nothing subtle here, so pair this with rich foods, and don't overchill the wine.

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Sea Smoke Cellars

Sea Smoke Cellars

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Sea Smoke Cellars, , California
Sea Smoke Cellars
For years, vintners have coveted a stretch of land in the western end of Santa Barbara's Santa Rita Hills AVA known to have the perfect microclimate, soils, and exposure to grow world-class Pinot Noir. In 1999, fulfilling a long-held dream of owner Bob Davids, this sought-after stretch of land became Sea Smoke Vineyard.

At Sea Smoke, we produce Pinot Noir grown exclusively on the south-facing hillsides of our estate vineyards. On summer evenings, the Santa Ynez River canyon funnels a cool maritime fog layer (sea "smoke") across our hillsides, slowing the ripening process and providing the extended maturation period essential to the development of top-quality Pinot Noir.

Our shallow clay soils are planted to French clones on vigor-reducing rootstocks, resulting in fewer grape clusters of intense flavor, and our artisinal approach to winemaking results in wines that are a reflection of the unique land on which they are grown.

We believe that Sea Smoke's rare geography and commitment to quality have produced wines of exceptional complexity and grace. We hope that you agree and welcome your comments.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces the majority of the state's wine. The sprawling district covers most of the vineyard land between San Francisco and Santa Barbara from the coast inland nearly all the way to the Central Valley. Encompassing an extremely diverse array of climates, soil types, and wine styles, it contains many smaller sub-AVAs, including Monterey, Paso Robles, Santa Ynez Valley, Santa Maria Valley, and Santa Cruz Mountains.

Just about every major international grape variety is planted within this vast AVA, from Pinot Noir and Chardonnay to Cabernet Sauvignon and Zinfandel. A significant proportion of the region’s produce is generic, inexpensive bulk wine, but the Central Coast is also home to many small, artisanal wineries crafting unique, high-quality wines, as well as everything in between.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

LSB120627_2010 Item# 120627

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