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Sebastiani Russian River Valley Unoaked Chardonnay 2008

Chardonnay from Russian River, Sonoma County, California
  • WW90
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Winemaker Notes

This wine has a beautiful light golden color. The 2008 version shows clove-like spice, green apple and minerality, true to the Chardonnay varietal. Although not overly rich, it has more complexity and texture than most unoaked versions thanks to low yielding Chardonnay vines grown in Russian River Valley. Enjoy with your favorite appetizers at the start of the meal or with sautéed white fish and shrimp salads!

Critical Acclaim

WW 90
Wilfred Wong of Wine.com

Pale gold hue. Forward aromas of orange blossom and banana peel. Creamy flavors of peach and vanilla with a crisp, lively edge of orange zest. Lengthy, well-structured finish with a defined mineral influence.

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Sebastiani

Sebastiani

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Sebastiani, , California
Sebastiani
With over a century of winemaking experience in Sonoma, Sebastiani Vineyards & Winery focuses on crafting small lots of super-premium wines from the great growing regions of Sonoma County, becoming one of California’s most highly praised and awarded wineries for its Bordeaux and Burgundian varietals.

With the spotlight on single vineyards and specific sub-appellations such as Sonoma Valley, Alexander Valley, Carneros and Russian River Valley, Sebastiani produces wine under the Sonoma County, Appellation Selection and Proprietary Selection designations. Founded in 1904 by Samuele Sebastiani, the winery is best known for its Cherryblock Cabernet Sauvignon, one of Sonoma County's most coveted wines. The winery is located just blocks from Sonoma's historic downtown plaza and offers historical tours as well as extensive picnic grounds and hospitality venues.

Columbia Valley

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A large and geographically diverse AVA responsible for a wide variety of wine styles...

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A large and geographically diverse AVA responsible for a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington State’s total vineyard area. A small section of the AVA extends into northern Oregon as well. Because of its vast size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which is further split into three more even smaller AVAs. A region this size will of course have varied microclimates, but on the whole it experiences cold winters and long, dry growing seasons. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling, the styles of which depend on the warmth of the site. Citrus and green apple are common to both in cooler sites, while warmer vineyards will produce riper, fleshier stone fruit flavors.

Riesling

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A regal variety of incredible purity and precision...

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A regal variety of incredible purity and precision, Riesling possesses a remarkable ability to reflect the character of wherever it is grown while still maintaining easily identifiable typicity. This versatile grape can be just as enjoyable dry or sweet, young or old, still or sparkling, and can age longer than nearly any other white variety. Riesling is best known in Germany and Alsace, and is also of great importance in Austria. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Oregon, Washington, cooler regions of California, and the Finger Lakes in New York.

In the Glass

Riesling is low in alcohol, with high acidity, steely minerality, and stone fruit, spice, citrus, and floral notes. At its ripest it leans towards juicy peach and nectarine, and pineapple, while in cooler climes it is more redolent of meyer lemon, lime, and green apple. With age, Riesling can become truly revelatory, developing unique, complex aromatics, often with a hint of gasoline.

Perfect Pairings

Riesling is very versatile, enjoying the company of sweet-fleshed fish like sole, most Asian food, especially Thai and Vietnamese (bottlings with some residual sugar and low alcohol are the perfect companions for dishes with substantial spice), and freshly shucked oysters. Sweeter styles work well with fruit-based desserts.

Sommelier Secret

It can be difficult to discern the level of sweetness in a Riesling, and German labeling laws do not make things any easier. Look for the world “trocken” to indicate a dry wine, or “halbtrocken” or “feinherb” for off-dry. Some producers will include a helpful sweetness scale on the back label—happily, a growing trend.

CWC175276_2008 Item# 105301

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