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Smoking Loon Chardonnay 2008

Chardonnay from California
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    Winemaker Notes

    Creamy, bright aromas of vanilla bean poached pear and fresh brioche bread waft out of the glass, with a slight hint of nutmeg in the background. Full of flavor on the palate, Meyer lemon, caramel apple, and smoky vanilla oak are all tightly intertwined. The four unique California appellations in this blend contribute balanced citrus acidity, fruit avor, and oak nuance to this Chardonnay. A touch of tangerine peel shows on the mid-palate, while lemon meringue lingers in the complex finish. Medium-bodied overall, 75% of this wine went through malolactic fermentation before aging for 9 months on the lees of the grapes for added depth and roundness.

    The mellow acidity and balance of toast and citrus in this Chardonnay make it a great wine to stand alone or pair nicely with food. A chicken sandwich with grilled pineapple would complement this wine well, as would a Caesar salad with grilled shrimp. For people who appreciate wine without the pretense, Smoking Loon is the full-bodied California varietal wine that celebrates independent character and a Bohemian personality by going beyond a single plot of land or a château, to explore the best vineyards in each vintage through our négociant relationships.

    Critical Acclaim

    Smoking Loon

    Smoking Loon

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    Smoking Loon, , California
    Smoking Loon
    Don Sebastiani & Sons is a family-owned wine negociant firm specializing in the marketing of upscale, but moderately priced varietal wines. Principals Don Sebastiani and sons, Donny and August are third and fourth generation California vintners and wine merchants. The company is headquartered in Sonoma Valley and has a winery in the Napa Valley.

    Smoking Loon has been recognized as a Value Brand of the Year by Wine & Spirits magazine (2005).

    Champagne

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    Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

    With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

    LIM386540_2008 Item# 105275

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