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Sonoma-Loeb Envoy Chardonnay 2014

  • WS90
  • WE90
750ML / 14.5% ABV
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750ML / 14.5% ABV

Winemaker Notes

Critical Acclaim

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WS 90
Wine Spectator
The flavors lean toward blood orange and pithy citrus. Displays a focused manner from start to finish.
WE 90
Wine Enthusiast
Grapes from the Sangiacomo Vineyard provide a richness and complexity win this voluptuous wine, married with others from the Poe Vineyard next to Hyde. Together they offer a creamy, full-bodied expression of butterscotch, apple pie dusted in nutmeg and Mandarin orange.
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Sonoma-Loeb

Sonoma-Loeb Winery

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Sonoma-Loeb Winery, California
John L. Loeb, Jr. was the United States Ambassador to the Kingdom of Denmark from 1981 to 1983. He then served as a United States Delegate to the United Nations. Ambassador Loeb has been growing grapes at his Russian Riverbend Vineyards in the Alexander Valeey of Sonoma County since 1973. The grapes from these vineyards have been purchased by many of California's leading wineries. Since 1990, John Loeb has devoted a small portion of his best Chardonnay to the production of Sonoma-Loeb wines. Grapes for the production of Sonoma-Loeb wines have also been purchased from the Sangiacomo and Yamakawa Vineyards in the Sonoma Carneros. The wines are made using traditional Burgundian techniques including barrel fermentation, malolactic fermentation and extended sur lie aging.
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Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. The cooling winds from the abutting San Pablo Bay, combined with lots of midday California sunshine, create an ideal environment for producing wines with a perfect balance of crisp acidity and well-ripened fruit.

This cooler pocket of California lends itself to growing Pinot Noir, Chardonnay and Syrah. Carneros is an important source of sparkling wines made in the style of Champagne as well.

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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.

Tasting Notes for Chardonnay

Chardonnay is a dry, white wine. When Chardonnay grapes are planted on cool sites, the resulting wine's 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 Food Pairings for Chardonnay

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 Secrets for Chardonnay

Since the 1980s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has swung in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. The Burgundian subregion of Chablis, while typically using older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy this lighter style.

STC719468_2014 Item# 171467

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