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Wrath Fermata Chardonnay 2014

Chardonnay from Monterey, Central Coast, California
  • WS92
  • RP91
14.3% ABV
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14.3% ABV

Winemaker Notes

The Chardonnay from Wrath's Estate vineyard is consistently rich and luxurious. It owes its heightened concentration to its climate, complex soils and demanding farming practices. By halting the malolactic fermentation at 50%, the Fermata Chardonnay counterbalances this wine's inherent richness with its own natural acidity. The 2014 vintage features powerful aromatics ranging from lemon and lime to toast and creme brulee. The palate delivers viscosity, structure and minerals.

Critical Acclaim

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WS 92
Wine Spectator
Buttery and rich, featuring concentrated flavors of pear, apple compote and baked peach, with tropical notes. A full-bore style that is filled with spiciness. The finish lingers with cream and toasted coconut accents. Drink now through 2022.
RP 91
Robert Parker's Wine Advocate
The 2014 Chardonnay Fermata (which is the Italian word for "halted") went through partial malolactic fermentation and was brought up in 20-25% new French oak. It's a big, rich, buttery, medium to full-bodied effort that offers lots of fig, white currants and vanilla bean aromas and flavors. It's not for those looking for unoaked Chablis, but it has a beautiful texture, solid mid-palate depth and delivers serious richness, all while not being over the top or heavy. I'd drink it over the coming 3-4 years, but wouldn't be surprised to see it keep longer.
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Wrath
Wrath, Monterey, Central Coast, California
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Located on the River Road Wine Trail in Northern Monterey County, Wrath Wines estate produces small lots of site-driven wines from their 72 acre estate vineyard and other respected properties within the nearby Santa Lucia Highlands AVA. The estate San Saba Vineyard was first planted in 1975 and when owners, Michael Thomas and his mother Barbara Lemmon, purchased the property from Michael’s stepfather in 2007, they set out to dramatically change the estate’s wine and viticulture program to produce terroir-inspired wines

Michael worked closely with viticulturist Steve McIntyre and winemaker, Sabrine Rodems, to create a program focused on producing small lots of wine that depict the influence of land, weather and winemaking. To preserve the local ecosystem., Wrath developed a sustainable farming program that is certified by the CCVT. In addition to protecting the local environment, the winery team believes it enables them to produce wines that are more authentic and specific to the local terroir.

The name for the winery was inspired by both the ‘wrath’ of nature and the ‘wrath’ of the creative process that winemakers must have when crafting wine.

Monterey

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A geographic and climatic paradise for grape vines, Monterey is a part of the greater Central Coast AVA and contains within it five smaller sub-appellations, including Arroyo Seco, San Lucas, San Bernabe, Hames Valley and the famous Santa Lucia Highlands. The climate is relatively warm but tempered by cool, coastal winds, allowing the regions in Monterey County an exceptionally long growing season. Bud break often happens two weeks sooner and harvest tends to be two weeks later compared to other surrounding regions.

Monterey’s coastal side, where the cooling ocean fog allows grapes to develop a perfect sugar-acid balance, excels in the production of Chardonnay, Pinot Noir and Riesling. Warmer, inland subzones are home to fleshy, concentrated and full-bodied reds like Cabernet Sauvignon, Merlot and Zinfandel.

Chardonnay, covering about 40% of vineyard acreage, is the most widely planted grape in all of Monterey County.

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.

SPRWRCHFM14C_2014 Item# 242710