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The Paring Chardonnay 2014

Chardonnay from California
  • RP90
0% ABV
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Winemaker Notes

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The 2014 Chardonnay released under The Paring label is outstanding and up there with some of the standout values in this report. Possessing a beautiful saltiness, with classy white peach, white flowers and citrus aromas and flavors, it’s medium-bodied, elegant and already hard to resist on the palate. Drink bottles over the coming couple of years.
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The Paring

The Paring

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The Paring, California
Made from the vineyard blocks that are either too young or don't fit into the vintage style of the highly acclaimed Jonata and The Hilt wines—The Paring is essentially a "chip off the old block". The grapes are sourced primarily from three Santa Barbara regions on the vanguard: Ballard Canyon, Sta. Rita Hills and Santa Maria Valley. The Paring wines are for pleasure. They make every effort to strike a balance between volume, and texture, both direct results of the beautiful Santa Barbara sun and cool oceanic winds. The Paring Red and Paring Sauvignon Blanc wines explore different blending opportunities where experimentations with site and varieties are key; select vineyards are defined and farmed to our rigorous standards, wine lots are blended and aged together to reach balance and enjoyment. The Paring Pinot Noir, Rosé of Pinot Noir, Chardonnay and Syrah wines explore different styles and vineyards: from the precise and complex Chardonnay and Pinot Noir from Sta. Rita Hills and Santa Maria Valley to the deliciously rich and versatile Syrah from Ballard Canyon.

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.

FBR115737_2014 Item# 350735