St. Clement Carneros Chardonnay 2006 Front Label
St. Clement Carneros Chardonnay 2006 Front Label

St. Clement Carneros Chardonnay 2006

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    The grapes for this wine were hand picked, and the fruit was whole cluster pressed to protect the flavors and aromas. This Chardonnay is 100 percent barrel fermented in 20 percent new French oak, with the remaining portion in two and three-year-old French oak. Winemaker Danielle Cyrot chose to put approximately 85 percent of the blend through malolacticfermentation.

    All of the lots were kept separate and aged sur lee with no lees stirring for eight months before blending andbottling. The goal is to create a wine with a creamy texture and mid-palate weight that retains the character of the fruit and theCarneros acidity.

    This Chardonnay has lush aromas of lemon, ripe cantaloupe and kiwi that transition to flavors of honeydew, citrus and greenapple on the palate. A creamy mouthfeel and vanilla spice notes from the French oak round out the mid-palate, and the winefinishes with a refreshing acidity and a touch of minerality.

    Critical Acclaim

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    St. Clement Vineyards

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    St. Clement Vineyards, California
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    This historic Napa winery was purchased by Beringer in 1999. Beringer Wine Estates also owns Meridian Vineyards, Chateau St. Jean, Napa Ridge, Chateau Souverain and Stags' Leap Winery. St. Clement Vineyards will continue to produce small lots of premium wines under the same winemaking staff, with the universal goal of producing the best wines possible from exceptional regional fruit.
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    One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

    The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

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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 it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.

    AMR70274_2006 Item# 92611

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