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The Calling Sonoma Coast Chardonnay 2016

Chardonnay from Sonoma Coast, Sonoma County, California
  • RP91
  • WE90
14.1% ABV
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  • JS92
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14.1% ABV

Winemaker Notes

Clean and fresh on the nose with notes of Meyer lemon and Asian pear. Crisp acidity on the palate is balanced with bright fruit notes of pear, Gravenstein apple and citrus and a refreshing, elegant finish.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
The 2016 Chardonnay Sonoma Coast is scented of apple pie, poached pears and peach preserves with suggestions of clover honey and croissant. Medium-bodied with beautiful freshness and plenty of delicate nuances, it has a lovely creaminess to the texture and an invigorating finish.
WE 90
Wine Enthusiast
This wine is lovely and expressive in stony mineral, lemon rind, apple, quince and bread. It's medium-bodied, with a pleasant lushness that unfolds on the midpalate.
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The Calling

The Calling

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The Calling, Sonoma Coast, Sonoma County, California
Video of winery
It was serendipity that brought Emmy Award winning sports commentator Jim Nantz and wine industry entrepreneur Peter Deutsch together at a restaurant in Greenwich, Connecticut where they were each having dinner with friends. Peter had recently read Jim’s book about his father, Always By My Side, and it resonated with him, reminding him of his own relationship with his father. Peter introduced himself that evening.

Jim was at the restaurant having dinner with a friend who had contacts in the wine industry and was working on an idea that had been in development for years. Jim had long held a passion for wine and was exploring how to take the next step in becoming involved in the wine business when Peter stopped by the table. As fate would have it, that chance meeting would spawn a friendship and partnership.

Theirs has been a hands-on collaboration. Jim and Peter traveled together to California and worked closely with renowned winemaker Marco DiGiulio on every step of the winemaking process, from vineyard to bottle. They also poured themselves into the packaging process, working to capture the essence of the brand in the label design. For Jim and Peter, The Calling is about pursuing a passion, inspiring others, and making a great wine.

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Sonoma Coast

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A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs all the way from the Mendocino County border, south to the San Pablo Bay. The region can actually be divided into two sections—the actual coastal vineyards, marked by marine soils, cool temperatures and saline ocean breezes—and the warmer, drier vineyards further inland, which are still heavily influenced by the Pacific but not quite with same intensity.

Contained within the appellation are the much smaller Fort Ross-Seaview and Petaluma Gap AVAs.

The Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah. The wines have high acidity, moderate alcohol, firm tannin, and balanced ripeness.

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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.

SOU480652_2016 Item# 423120