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Sebastiani Sonoma Chardonnay 2010

Chardonnay from Sonoma County, California
  • WS88
13.5% ABV
  • WE91
  • WS90
  • WS88
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13.5% ABV

Winemaker Notes

The 2010 Sonoma County Chardonnay displays all the style and complexity one would expect from Sebastiani's excellent Chardonnay vineyards and careful use of oak barrels. The nose is a luscious blend of lemon curd, yellow apple, vanilla and caramel. The palate is moderately creamy with bright apple fruit and hints of butterscotch. The finish is roasty, toasty and round. From first to last, this is quintessential Sonoma County Chardonnay.

Critical Acclaim

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WS 88
Wine Spectator
Bold, ripe, assertive and complex, with tiers of fig, honeydew, spice and light toasty oak. All in all, a good quaffer with some personality and style. Drink now through 2015.
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Sebastiani

Sebastiani

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Sebastiani, Sonoma County, California
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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.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

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.

NDF800504_2010 Item# 114977