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There Chardonnay 2011

Chardonnay from Mendocino, California
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    Winemaker Notes

    The 2011 Chardonnay is intensely floral with aromas of ripe lemon and pineapple. Crisp, mouthwatering acidity and rich, round—even creamy—notes of melon, peach, and citrus burst on the tongue, followed by a clean finish with a hint of minerality.

    Critical Acclaim

    There
    There, , California
    There
    There are places of great beauty, extraordinary climate, and bountiful natural resources. Some of them are perfect for growing grapes to make wines with character unique to their place. There are winemakers with a vision of capturing California's unique flavors in wines without artifice—wines that truly express their terroir with classic balance and clarity.

    This is There.

    There Wines start with classic grape varieties grown in distinctive locations throughout California. Winemakers Marilee and Steve Shaffer then capture their flavors in wines crafted to express the beauty of the fruit and the place. Meticulous hand sorting, gentle fermentation, the lightest touch of oak, and constant monitoring during aging all work together to craft wines that reminisce about the Old World but celebrate the New. With crisp acids and round tannins, There Wines are food's perfect partners.

    Like our logo, the Dhyana Mudra, There Wines strive for exquisite balance and clarity. According to tradition, this hand gesture derives from the one assumed by the Buddha when meditating before his Enlightenment. Adopted by seekers from the earliest times for meditation and concentration, it indicates a perfect balance of thought, the senses, and tranquility.

    Praised for its stately Renaissance-era chateaux as well as its diverse variety of wines...

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    Praised for its stately Renaissance-era chateaux as well as its diverse variety of wines, the picturesque Loire valley produces elegant and underrated red, white, and rosé as well as sparkling and sweet wines. Just south of Paris, the appellation lies along the river of the same name and stretches from the center of France to the Atlantic coast. Geography and climate differ greatly along the Loire’s vast length. Furthest inland, the climate is continental, becoming classically maritime as it reaches the ocean. Accordingly, the Loire Valley is perhaps the most diverse wine-producing region in France—this region does a little bit of everything, and it does it all quite well.

    The Loire can be divided into three main growing areas, from west to east: the Lower Loire, Middle Loire, and Upper/Central Loire. The Pay Nantais region of the Lower Loire is focused on acidic, saline whites that beg for fresh seafood. Muscadet, made from the Melon de Bourgogne variety, is the most noteworthy appellation here. The Middle Loire contains Anjou, Saumur, and Touraine. In Anjou, Chenin Blanc reaches its zenith, producing outstanding dry and sweet wines reminiscent of crisp apples dipped in honey. Cabernet Franc dominates red and rosé production here, supported often by Grolleau and Cabernet Sauvignon. Sparkling Crémant de Loire is a specialty of Saumur. Chenin Blanc and Cabernet Franc are common in Touraine as well, along with Sauvignon Blanc, Gamay, and Malbec (known locally as Côt). The Upper Loire is Sauvignon Blanc country, home to the world-renowned appellations of Sancerre and Pouilly-Fumé. Pinot Noir and Gamay produce bright, easy-drinking red wines here.

    Sauvignon Blanc

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    A crisp, refreshing variety that equally reflects both terroir and varietal character...

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    A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

    In the Glass

    From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

    Perfect Pairings

    The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

    Sommelier Secret

    Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

    URBTHERECRD_2011 Item# 124909

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