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Sonoma-Cutrer Sonoma Coast Chardonnay 2011

Chardonnay from Sonoma Coast, Sonoma County, California
  • W&S91
0% ABV
  • WW89
  • WW90
  • WE91
  • WS87
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Winemaker Notes

Fruit aromas of white peach, and nectarine are followed by honeysuckle, honey, and light floral with hints of toast, butterscotch, grapefruit, and cantaloupe. This wine is richly textured with amouth-coating applely acidity and a round and creamy mid-palate creating that signature Sonoma-Cutrer balance from start to finish. Flavors of Golden Delicious apple are accented with toastednuts and barrel spice.

Critical Acclaim

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W&S 91
Wine & Spirits
This wine packs a lot of luxury for the price, a round, supple chardonnay with flavors of apple and cream. There's also a cool feel - the earthen cool of a cave wall - that balances the wine's richness. For grilled lobster. Best Buy.
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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.

RPT05778404_2011 Item# 119547