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Talley Arroyo Grande Valley Estate Chardonnay 2000

Chardonnay from California
  • WS90
0% ABV
  • V93
  • W&S92
  • WW92
  • WE92
  • RP90
  • WW93
  • WE90
  • WS90
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Winemaker Notes

Evocative aromas of wet stone, earth, and lemon curd give way to penetrating concentration and an expansive finish. The 2000 Estate Chardonnay blends grapes from the Talley Family's two vineyards in the Arroyo Grande Valley: 88% Rincon Vineyard and 12% Rosemary's Vineyard. The nineteen-year-old vines growing on the steep clay/limestone hillsides of the Rincon Vineyard contribute Chardonnay of richness and mineral complexity. The Rosemary's Vineyard portion was sourced from three distinct vineyard blocks—the fifteen-year-old section in front of Don and Rosemary Talley's home, as well as two new plantings in the canyons that flank the original planting.

"A wine of finesse and elegance, with intense, vibrant fruit that's ripe and rich, with layers of smoky toasty oak, honeysuckle, fig and melon, turning subtle and polished. Drink now through 2005."
-Wine Spectator's Top 100 Wines of 2002

Critical Acclaim

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WS 90
Wine Spectator
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Talley

Talley Vineyards

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Talley Vineyards, California
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Talley Vineyards is a small family-owned and operated winery located in the Arroyo Grande Valley on California's South Central Coast. This valley opens directly to the Pacific Ocean, making it one of the coolest and most temperate viticultural areas in California. The goal at Talley Vineyards is to produce estate bottled Chardonnay and Pinot Noir of uncompromising quality. Talley Vineyards is committed to the primacy of terrior in its wines, and every step taken from vine to bottle is reflective of this approach.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about 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.

CAR231731_2000 Item# 49850