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The Calling Dutton Ranch Chardonnay 2017

  • RP90
750ML / 0% ABV
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4.5 12 Ratings
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4.5 12 Ratings
750ML / 0% ABV

Winemaker Notes

Intensely aromatic with notes of lemon curd, honeysuckle and white rose petals. Crisp acidity is balanced with subtle French oak on the palate. Flavors of ripe melon, lemon and baked brioche combine for a long, elegant finish.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
Featuring green melon, Bosc pears, citrus pith and yeasty hints, the light to medium-bodied 2017 Chardonnay Dutton Ranch has a good core of ripe fruit lifted by lively acidity and finishes long with honey hints. 5,016 cases produced.
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The Calling

The Calling

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The Calling, California
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When Jim Nantz and Peter Deutsch met, they discovered they had both found success by pursuing a calling in life. For Jim, that calling was to unlock the voice within, eventually calling the greatest sporting events of his generation. For Peter, it was transforming a small family business into one of the most prestigious wine companies in the world.

Inspired by their mentor fathers and guided by their common values, the two found a new calling: a partnership to produce hand-crafted wines that bear the standard of excellence and style that are the hallmarks of these two men.

The Calling’s wines are sourced and made from some of the most prestigious vineyards and winemakers in Sonoma County. Superstar winemakers Dan Goldfield, Wayne Donaldson and James MacPhail oversee every aspect of The Calling’s winemaking, continuing their long tradition of making acclaimed wines from Sonoma’s top appellations. The Calling’s fruit is all sourced from the finest vineyards in Sonoma County appellations best-suited to their respective varieties. Chardonnay and Pinot Noir are sourced from the Russian River Valley and Cabernet Sauvignon from Alexander Valley. The wines reflect the quality and character of these vineyards, exhibiting elegance and complexity from the first aroma to the lingering finish.

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A standout region for its decidedly Californian take on Burgundian varieties, the Russian River Valley is named for the eponymous river that flows through it. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.

Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, farther from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and 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.

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.

SOU922618_2017 Item# 515246

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