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Talley Rosemarys Vineyard Chardonnay 2008

Chardonnay from Central Coast, California
  • WE95
  • RP94
14.5% ABV
  • W&S89
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14.5% ABV

Winemaker Notes

This Chardonnay has brightly layered aromas of lemon zest and wet stone with subtle notes of white flowers. On the palate this wine is delicate with citrus and mineral flavors that lead into a clean finish.

This Chardonnay is a perfect complement to grilled mahi mahi or steamed lobster with chive butter.

Critical Acclaim

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WE 95
Wine Enthusiast
Chardonnays from this vineyard are virtually guaranteed to be among the richest in California, and Talley’s 2008 certainly doesn’t disappoint. It’s a massively structured, flamboyant wine, tremendous in tropical fruit, pear, peach and apple flavors that taste like they’ve been baked into a pie, along with the sweet, smoky crust. A tremendous wine that must be paired with equally sized food. Lobster and scallops come to mind, served in rich cream and butter sauces.
RP 94
Robert Parker's Wine Advocate
The 2008 is slightly thicker than the 2009. It is full-bodied with notions of honeyed apples, nectarines, white citrus, tangerine oil, and a subtle smoky component. Crisp acids, medium to full body, and outstanding texture, richness and length make for another impressive Chardonnay that may be slightly more honeyed than the 2009, without the delicacy and finesse of the latter vintage. However, it is more elegant, thick and unctuous than the 2009. It should drink well for 10-12 years.
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Talley

Talley Vineyards

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Talley Vineyards, Central Coast, 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.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.

Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

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.

PBC9126350_2008 Item# 113366