The Terraces Chardonnay 2015 Front Label
The Terraces Chardonnay 2015 Front Label

The Terraces Chardonnay 2015

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Light gold in color, with a fruit basket of aromas including ripe pear, melon, pineapple, baked apple and a hint of sweet vanilla. The palate is medium bodied with bright fruit flavors of pineapple, mango, and melon. Finishes bright and lively, leaving you wanting for more. Drink now to 3-5 years.

    Critical Acclaim

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    The Terraces

    The Terraces

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    The Terraces, California
    Founder Wayne Hogue purchased 21 acres from Joe Werle in the mid seventies, planting the first vines on the steep hillsides in 1981. When Mr. Hogue planted The Terraces property, it was divided nearly equally between Cabernet Sauvignon and Zinfandel, growing both varietals in shallow volcanic loam over a deep subsoil of tufa, a pale volcanic ash that functions hydrologically in a similar manner to limestone. The main blocks of vines are terraced steeply between 300 and 400-foot elevation. The planting scheme is unique in that each terrace has two rows of vines, Zinfandel on the outside and Cabernet on the inside. In 2001, the Crull family purchased The Terraces property, reuniting the original homestead. They also grow Petite Sirah, Chardonnay, Cabernet Franc, and Riesling on the property now. The family also owns a small house in the vineyard for making Balsamic vinegar. The Terraces Zinfandel clone traces its roots to the vines planted on the Quarry Vineyard property in the 1800’s. This clone, known as the ‘Werle’ clone produces an open cluster with small berries, which is recognized and coveted for its intense color and distinctive aromas and flavors. The Cabernet clone was selected from Caymus and Grace Family Vineyards. The first crop went to Caymus, but then, recalled Hogue, “Charlie Wagner said, you should be making your own wine.” The first wines produced, an ’85 Zinfandel and an ’86 Cabernet were both made at Caymus. Construction of the winery was complete in 1991, and all wines have been made by Wayne Hogue and Timm Crull since that time. Current production of small handcrafted lots is less than 1000 cases. Shallow and wide, open top fermentors with rigorous yet gently punch down regimes contribute to the high extraction found in the wines. Both the Cabernet and the Zinfandel have won critical acclaim over the years, the 1999 Napa Valley Zinfandel having just been awarded one of Wines and Spirits Top 10 wines of the year. See Cabernet or Zinfandel tasting notes for additional reviews.
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    One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.

    The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.

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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 it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.

    SRKCTR078_2015 Item# 163387

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