Processing Your Order...

Search for ""

Update your browser to enjoy all that Wine.com has to offer.

It's easy to update and using the latest version
of Internet Explorer means all your web browsing will be better.

Yes, Update Now
Flat front label of wine
Flat front label of wine

Trig Point Sonoma Coast Chardonnay 2013

Chardonnay from Sonoma Coast, Sonoma County, California
    0% ABV
    • WW89
    All Vintages
    Currently Unavailable $21.99
    Try the 2014 Vintage 20 99
    21 99
    21 99
    Save $0.00 (0%)
    Ships Tomorrow
    Limit 0 bottles per customer
    Sold in increments of 0
    Add to Cart
    1
    Limit Reached
    0.0 0 Ratings
    My Wine Share
    Vintage Alert
    Alert me when new vintages are available
    Rate for better recommendations
    (256 characters remaining)
    Cancel Save

    0.0 0 Ratings
    0% ABV

    Winemaker Notes

    Critical Acclaim

    All Vintages
    Trig Point

    Trig Point

    View all wine
    Trig Point, Sonoma Coast, Sonoma County, California
    After flying the globe for many years as the head-winemaker for the likes of Simi, Allied Domecq, and Beam Estates, Nick Goldschmidt decided to start a family company with his wife Yolyn in 1998. The goal of the company was to focus on site specific winemaking from great vineyard sites from around the world. Having produced so many world class wines from around the globe, Nick knew exactly which vineyard sites he would choose to make his wines from.

    The wines Nick and Yolyn Goldschmidt produce are all single vineyard, handcrafted, small production, artisan wines.

    The Trig Point Vineyard sits on a bench land site in the Alexander Valley facing southeast in beautiful bowl. This unique topography protects the vineyard from the wind. The early morning fog and deep gravelly loam soils are ideal for growing Cabernet Sauvignon. Nick has worked with this vineyard many years, as it was the predominate vineyard for the Simi Cabernet Reserve program from 1980 - 1997. Indeed, one of the great uncompromising vineyards of the Alexander Valley and certainly a "trig point" for growing classy Bordeaux varietals.

    Sonoma Coast

    View all wine

    A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs all the way from the Mendocino County border, south to the San Pablo Bay. The region can actually be divided into two sections—the actual coastal vineyards, marked by marine soils, cool temperatures and saline ocean breezes—and the warmer, drier vineyards further inland, which are still heavily influenced by the Pacific but not quite with same intensity.

    Contained within the appellation are the much smaller Fort Ross-Seaview and Petaluma Gap AVAs.

    The Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah. The wines have high acidity, moderate alcohol, firm tannin, and balanced ripeness.

    Chardonnay

    View all wine

    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.

    SPRTPCHASCS12_2012 Item# 142969