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Thomas Fogarty Santa Cruz Mountains Chardonnay 2010

Chardonnay from Central Coast, California
  • W&S94
0% ABV
  • W&S92
  • WE95
  • W&S91
  • RP91
  • WE92
  • W&S91
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Winemaker Notes

The focus of the 2010 Santa Cruz Moutntains Chardonnay is on citrus and mineral flavours inherent to the cool, maritime mountainous site. Bees wax, white flowers and meyer lemon flavors are bright and focused, hallmarks of the cold 2010 vintage. There are hints of spice from the oak, but its more structural rather than flavoring agent. There is depth of flavor, racy acidity and minerality on the long clean finish.

Critical Acclaim

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W&S 94
Wine & Spirits
The Pacific influence is immediately apparent in this fresh, oceanic chardonnay. It’s grown at five estate vineyards, hovering at 1,900 feet along Skyline Boulevard. The vineyards were planted in the mid-’80s on fractured sandstone; three of them are dry farmed. Fermented in barrel without added yeast, this moves into tank to rest for six months before bottling without filtration. The resulting wine is as crunchy as an apple, as pale and tart as lemon cream. Everything about it has a sense of restraint; the hints of white flowers and crushed seashells parallel the delicate chardonnay fruit expression. The finish keeps cleaning up after itself, as if cajoling you to bring on the food, whether Dungeness crab or something richer, like roasted sweetbreads.
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Thomas Fogarty

Thomas Fogarty

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Thomas Fogarty, Central Coast, California
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What began as a pastime is today the Thomas Fogarty Winery and Vineyard, one of the San Francisco Peninsula's most respected wineries. A Stanford Cardiovascular Surgeon and world-renowned inventor, Thomas Fogarty took up home winemaking in the early 1970's in a small cabin on the current winery site. He planted his first grapes in 1978, and in 1981 established a commercial winery in the historic grape growing region of the Santa Cruz Mountains.

Twenty five acres of Burgundian-style varietals are planted on the 325 acre estate, focusing on Chardonnay and Pinot Noir and small lots of Merlot and Sangiovese. The winery property, located directly west of Palo Alto and Stanford University, sits on Skyline Blvd. at a 2000 foot elevation. The long, cool growing season and excellent sun exposure provide an ideal climate for these grape varieties. Dr. Fogarty's vision is to produce high quality, character-filled wines which take full advantage of the unique soil and climate of this appellation.

Central Coast

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The largest and perhaps most varied of California’s wine-growing regions, the Central Coast produces a good majority of the state's wine. This vast district stretches from San Francisco all the way to Santa Barbara along the coast, and reaches inland nearly all the way to the Central Valley.

Encompassing an extremely diverse array of climates, soil types and wine styles, it contains many smaller sub-AVAs, including San Francisco Bay, Monterey, the Santa Cruz Mountains, Paso Robles, Edna Valley, Santa Ynez Valley and Santa Maria Valley.

While the region could probably support almost any major grape varietiy, it is famous for a few. Pinot Noir, Chardonnay, Cabernet Sauvignon and Zinfandel are among the major ones. The Central Coast is home to many of the state's small, artisanal wineries crafting unique, high-quality wines, as well as larger producers also making exceptional wines.

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.

EPC25899_2010 Item# 133076