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New Customers Save $30 off $100+* with code JULYNEW30
New Customers Save $30* with code JULYNEW30
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There Chardonnay 2011
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.
A large and diverse appellation within California’s North Coast AVA, Mendocino is home to several smaller sub-regions—most notably the Anderson Valley. This scenic region covered in redwood forests is one of the world’s top producers of certified organically-grown grapes. Due to wide geographical and climatic variation, a vast array of wine styles can be found here.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.
In the Glass
When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.
Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.
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. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.