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Sonoma-Cutrer Les Pierres Chardonnay 2014

Chardonnay from Sonoma Coast, Sonoma County, California
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    • WW91
    • W&S90
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    Winemaker Notes

    This vintage is loaded with aromas of lemon and lime, and accented with hints of Bosc pear, caramel, oak spice and the familiar, flinty, mineral notes that are a defining characteristic of the Les Pierres Vineyard. The citrus flavors of grapefruit and lime are complemented and balanced with toasty, caramelized oak, and spice. The careful approach to oak aging and fermentation creates a round, full mouthfeel with Sonoma-Cutrer’s signature bright and lively citrus-laced acidity and a long, lingering finish of nice barrel spice.

    Critical Acclaim

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    Sonoma-Cutrer

    Sonoma-Cutrer Vineyards

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    Sonoma-Cutrer Vineyards, Sonoma Coast, Sonoma County, California
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    Located in the cool Sonoma Coast viticultural region, Sonoma-Cutrer vineyards was founded in 1973 by Brice Cutrer Jones. The winery is dedicated exclusively to the production of Estate Bottled Chardonnay from its own vineyards. Since 1981, Sonoma Cutrer Vineyards has produced three "vineyard designated" wines from the distinct soils of Les Pierres, the Cutrer Vineyard, and Russian River Ranches.

    Sonoma Coast

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    A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs all the way from the Mendocino County border, south to the San Pablo Bay. The region can actually be divided into two sections—the actual coastal vineyards, marked by marine soils, cool temperatures and saline ocean breezes—and the warmer, drier vineyards further inland, which are still heavily influenced by the Pacific but not quite with same intensity.

    Contained within the appellation are the much smaller Fort Ross-Seaview and Petaluma Gap AVAs.

    The Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah. The wines have high acidity, moderate alcohol, firm tannin, and balanced ripeness.

    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.

    YNG269077_2014 Item# 196267