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Trevor Jones Virgin Chardonnay 2003

Chardonnay from Australia
  • WS90
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Winemaker Notes

It's called a Virgin Chardonnay because it is untouched by any oak influence. The only wood that had anything to do with this wine was the trunks of the vines on which the grapes grew. This wine was fermented in stainless steel tanks. The result is a fresh, elegant wine, with great depth of rich ripe fruit, redolent of stonefruit, peaches and lychees. There is an underlying richness provided by the time spent on lees, combined with subtle complexity of the malolactic ferment component. The finish is soft yet crisp, with a hint of fruit sweetness balanced with an approachable acid level to leave a long, savory, flavorsome finish.

"This rich, creamy style offers generous pineapple, peach and tangy grapefruit flavors, dressed with distinct leesy notes, all lasting impressively on the polished finish. Drink now through 2009."
-Wine Spectator

Critical Acclaim

WS 90
Wine Spectator

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Trevor Jones

Trevor Jones

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Trevor Jones, , Australia
Trevor Jones
Trevor Jones began his winemaking career in 1977 at Bernkastel Wines, with Rob O'Callaghan of Rockford Winery Basket Press Shiraz fame, and worked through two vintages, before accepting a position as assistant winemaker at Karrawirra Wines in 1979. In 1982, Trevor was appointed winemaker and remained in that position until 1986. During Trevor's time at Karrawirra, he also made wines for Kellermeister Wines and eventually became full time winemaker there. Additionally, Trevor has worked as a consultant winemaker for Anglesey Wines, St. Hallett Wines and Glenara Wines.

Trevor Jones received the distinction of being awarded two perfect 100 point scores (never before awarded) for the Old Barossa Tokay and the Barossa Liqueur Shiraz Tawny from Robert Parker Jr. of The Wine Advocate in February 2000.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types...

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

Other Red Blends

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With hundreds of red grape varieties to choose from...

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

HNYTJSVCY03C_2003 Item# 76428

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