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Shafer Red Shoulder Ranch Chardonnay 1999

Chardonnay from California
  • WS92
0% ABV
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Winemaker Notes

A white wine for red wine lovers, this wine is produced entirely from grapes grown in the Carneros district on Shafer's Red Shoulder Ranch, named for the resident hawks that play an important part in Shafer's natural practices. The vineyard is planted to five different low-yielding Chardonnay clones selected for their distinctive flavors. Fermented in French and American oak using wild yeast, the wine undergoes no malolactic fermentation, so it retains its natural fruit flavors and natural acidity. The Chardonnay remains in barrel for a total of 15 months, the lees stirred weekly to create a rich, creamy texture.

Critical Acclaim

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WS 92
Wine Spectator
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Shafer

Shafer Vineyards

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Shafer Vineyards, California
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Shafer Vineyards in Napa Valley, California, is an iconic family-owned winery, named one of the top 25 vineyards in the world by wine publication Wine & Spirits and “one of the world’s greatest wineries” by wine critic Robert M. Parker, Jr.

Since 1978 the Shafer family has produced wine in the Stags Leap District, one of the most highly-regarded winegrowing regions within Napa Valley.

Shafer’s wines, including its signature wine, Hillside Select, are found in collectors’ cellars and on wine lists in top hotels and restaurants throughout the world.

The small winery is managed by father and son team John and Doug Shafer. Elias Fernandez is winemaker. Shafer cultivates more than 200 acres of estate vineyards, sources for Shafer’s Cabernet Sauvignon, Chardonnay, Merlot, Malbec, Petite Sirah, and Syrah.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about 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.

ANC2605_1999 Item# 26703