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Stephen Vincent Chardonnay 2015

Chardonnay from Sonoma County, California
    0% ABV
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    Winemaker Notes

    Aromas of green apple, pear, lemon zest, and toasted oak. Fruit-forward flavors of honeydew melon and apple sauce. The mouthfeel is lush and creamy and has a balanced thread of acidity which presents the impression of sweet fruit.

    This wine makes a great accompaniment to Turkey Tetrazzini, soft-ripened cheese, a big, fatty whitefish like Monkfish or Halibut, or even hot, buttered popcorn in front of the TV.

    Critical Acclaim

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    Stephen Vincent

    Stephen Vincent

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    Stephen Vincent, Sonoma County, California
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    Stephen Vincent Wines combine state of the art winemaking with savvy sales and marketing. During each harvest, fruit is selected from their Lake County and Sonoma Coast vineyards along with superior lots of wines from North Coast and Central Coast appellations, which they feel will lend themselves to excellent blending, resulting in wines of exceptional quality at affordable prices.

    Stephen Vincent Situm, began his career in the wine business with the Gallo Sales Co. in 1962, logging 53 years of experience in the production, marketing, and sales of premium and ultra-premium wines. He has been instrumental in the building of many major brands including Robert Mondavi, J.Lohr, Vichon, Tepusquet Vineyard, Louis Roederer, Foppiano, Stephen Zellerbach, and Draper & Esquin. He is also a consulting partner on all winemaking decisions.

    Founder of the early boutique winery, La Crema, Winemaker Bob Goyette grew in skill and experience at the Benziger Winery, combining his French Heritage with a New England upbringing. Bob brings his considerable experience to Stephen Vincent Wines. He lets traditional winemaking methods guide him while keeping an eye on the creative use of modern technology to create superior wines of great value for the current market.

    Today, he leads the winemaking team at Stephen Vincent and Robert Goyette wineries. Included in the line are hand-crafted Sonoma County Chardonnay and Pinot Noir; and North Coast and Central Coast Cabernet Sauvignon, Merlot, and Sauvignon Blanc. These youthful, fruit-forward wines are made to be enjoyed young, and often.

    Since the beginning in January 2001, they have sold more than 350,000 cases in 46 states and 3 countries. Stephen Vincent Wines have garnered high scores from Robert Parker, and Gold and Double Gold Medals for their Crimson from the San Francisco International Wine Competition.

    Sonoma County

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    Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

    Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

    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.

    EPC35818_2015 Item# 267181