Artesa Chardonnay Carneros 2004

Winemaker's Notes:

Gently hand harvested, the grapes were whole cluster pressed. Most lots were inoculated with one of several yeast strains; some lots went through uninoculated fermentations. This wine was barrel fermented with sur lees stirring and remained on the lees for 9 months. This wine has undergone a secondary malolactic fermentation to enhance its buttery creaminess. Each barrel used in this wine was hand selected by our winemaker. Our Carneros Estate covers over 150 acres of rolling hillsides. Approximately 70 of these are planted to several Dijon clones and special field selections giving us a broader spectrum of flavors from which to craft our Chardonnay. Cooled by the fog every summer day until about 11 AM, the temperature jumps 15 degrees as soon as the sun comes out. As important as the cool fog is the wind which rushes in off the ocean to replace the rising hot air in California's Central Valley. This wind quickly chills the vines down from their daytime high temperature starting around 3 to 4 o'clock. This climate yields wines with great flavor intensity and balanced acidity. A wine to be savored. Bright fruit aromas of baked apple, peach and citrus zest are seamlessly enveloped in cinnamon, brown sugar and butter. This is a big creamy wine that coats your mouth from start to finish. If you love rich full-bodied Chardonnay that lingers this is the wine for you. A wine to be savored. Bright fruit aromas of baked apple, peach and citrus zest are seamlessly enveloped in cinnamon, brown sugar and butter. This is a big creamy wine that coats your mouth from start to finish. If you love rich full-bodied Chardonnay that lingers this is the wine for you. The vines woke up early in 2004 and got an early start. The crop load was moderate due to the inclement spring of 2003 and the vines had good leaf growth which enabled them to survive an extended early September heat spell without concern. We were able to pick the grapes when they were ripe over an extended harvest.

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Artesa Vineyards & Winery:
Artesa is Napa's newest, most exciting winery. Our architecturally-acclaimed facility opened as Codorniu Napa in 1991, dedicated solely to méthode champenoise sparkling wine production. But in 1997, with the arrival of a world-class winemaker and a $10 million conversion, the winery shifted focus dramatically. Artesa was born with the inaugural release of ultra-premium still wines in September... Read more
Artesa is Napa's newest, most exciting winery. Our architecturally-acclaimed facility opened as Codorniu Napa in 1991, dedicated solely to méthode champenoise sparkling wine production. But in 1997, with the arrival of a world-class winemaker and a $10 million conversion, the winery shifted focus dramatically. Artesa was born with the inaugural release of ultra-premium still wines in September 1999. Artesa (ahr TESS uh) means "craftsman" and connotes "handcrafted" in Catalan, language of Barcelona and our owner, Codorníu, one of the world's largest and oldest wineries. The Codorníu Group actually consists of eight spectacular wineries whose wines are enjoyed daily in over 100 countries around the world. So, while we are Napa's newest, our heritage is rich. We share five centuries of history with 15 generations of a remarkable winemaking family. Read less

Member Reviews for Artesa Chardonnay Carneros

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Snooth User: LawrenceS
19299012
3.50 5
06/07/2009

Three and a half glasses



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Gently hand harvested, the grapes were whole cluster pressed. Most lots were inoculated with one of several yeast strains; some lots went through uninoculated fermentations. This wine was barrel fermented with sur lees stirring and remained on the lees for 9 months. This wine has undergone a secondary malolactic fermentation to enhance its buttery creaminess. Each barrel used in this wine was hand selected by our winemaker. Our Carneros Estate covers over 150 acres of rolling hillsides. Approximately 70 of these are planted to several Dijon clones and special field selections giving us a broader spectrum of flavors from which to craft our Chardonnay. Cooled by the fog every summer day until about 11 AM, the temperature jumps 15 degrees as soon as the sun comes out. As important as the cool fog is the wind which rushes in off the ocean to replace the rising hot air in California's Central Valley. This wind quickly chills the vines down from their daytime high temperature starting around 3 to 4 o'clock. This climate yields wines with great flavor intensity and balanced acidity. A wine to be savored. Bright fruit aromas of baked apple, peach and citrus zest are seamlessly enveloped in cinnamon, brown sugar and butter. This is a big creamy wine that coats your mouth from start to finish. If you love rich full-bodied Chardonnay that lingers this is the wine for you. A wine to be savored. Bright fruit aromas of baked apple, peach and citrus zest are seamlessly enveloped in cinnamon, brown sugar and butter. This is a big creamy wine that coats your mouth from start to finish. If you love rich full-bodied Chardonnay that lingers this is the wine for you. The vines woke up early in 2004 and got an early start. The crop load was moderate due to the inclement spring of 2003 and the vines had good leaf growth which enabled them to survive an extended early September heat spell without concern. We were able to pick the grapes when they were ripe over an extended harvest.

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