Arrowood Chardonnay Russian River Valley 2008
The fruit for our 2008 Chardonnay comes from four neighboring vineyards located in the Russian River Valley. The region's cool climate tends to produce Chardonnay grapes with higher acidity and lower pH. The resulting wines are often a vibrant fruit experience with a crisp finish. The 2008 harvest began August 29th with the last lots of Chardonnay being delivered on September 24th. The vineyard lots were separately barrel-fermented and aged in small French oak cooperage. After fermentation, the wine was given extended contact (sur lies) with the yeast lees to develop richer textures and impart greater dimension and complexity to each lot. By selecting the finest fruit from these quality estates and through judicious blending, we were able to achieve a unique balance of complexity, delicacy and finesse. Richard Arrowood has once again shown how the right combination of climate, soil and winemaking technique can produce a delicious wine of exceptional flavor, complexity and character.
Food Pairings for Arrowood Chardonnay Russian River Valley
Roasted Trout with Lemon & Walnut-Browned Butter Recipe
Velveted Chicken or Shrimp Recipe
New England Clambake Recipe
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Fish Steamed with Ham, Mushrooms, Ginger, Garlic & Scallions Recipe
Halibut with Scallions & Sesame Oil Recipe
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Popcorn with Sweet Butter and Sea Salt Recipe
Salt-Crusted Trout with Lemon-Dill Beurre Blanc Recipe
Roast Carneros Squab with Pressed Sherry Jus Recipe
Our 2008 Chardonnay, Russian River Valley, features forward fruit flavors and a rich, balanced mouthfeel. Aromatics include apple, pear, melon, ripe pineapple and hints of toasty oak. Flavors are bright with focused varietal character and spice notes. The finish is rich and long lasting with just a slight tart edge to lend a crisp finish. This lovely Chardonnay, because of its rather plump body and crisp acidity, will complement many seafood dishes, salads and cheeses.
3584 cases produced.
Aged 6 months in French Oak.
Notes: 100% barrel fermentation; 100% malolactic fermentation; lots aged separately in French oak barrels for six months
|Alcohol: 15.4%||pH: 3.5|
|Total Acidity: 66 grams per liter|
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