Bernardus Chardonnay 2005

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Starting at: $17^.25

23 Reviews

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Winery:

Bernardus Winery and Vineyard

Varietal:

Chardonnay

Region:

USA > California > Central Coast

Type:

White Wine

Color:

UPC:

 

User Tags:  oak - heavy, caramel, fruit, tropical fruits, (tropical) fruit, closed, butter, (tree) fruit, stone fruits, rich 

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What to Expect

Chardonnay is America's most popular grape and with good reason. Made in styles that range from steely, mineral laced wines with crisp green apple fruit to wines that are buttery, rich, and laden with tropical fruits, there is a Chardonnay that will appeal to every palate. Chardonnay is most closely associated with France's Burgundy region and California's Northern valleys though it has proven successful around the globe.

Winemakers Notes

The resulting wine is a perfect expression of Monterey Chardonnay, with bright citrus and tropical fruit aromas married with mineral notes and subtle toasty oak nuances. The lush, opulent palate is intense and focused with complex flavors of ripe pineapple, lime, mineral notes, and crème brulèe lingering on a long, creamy finish.


Vintage and production

The beautiful weather throughout the critical months of September and October of 2005 provided us with ripe and perfectly balanced fruit. We harvested our Chardonnay from ten distinct vineyards from September read more...23rd through November 3rd. We select these vineyards for the differences in their microclimates and terroirs. These microclimates range from very cool climate from the north end of the Santa Lucia Highlands, to the warmer climate of the Arroyo Seco appellation in the Salinas Valley. These grapes offer a broad palate of fruit styles and acidity levels to choose from in preparing our final blend.

At Bernardus, all our grapes our hand picked and very gently pressed in order to retain their best characteristics. We barrel ferment 90% of our Chardonnay in French oak barrels, 33% of which are new, and allow 80% to undergo a malo-lactic fermentation for richness and complexity. In addition, we stir each barrel on the lees every two weeks to enhance texture and build extra structure. The remaining 10% is fermented in stainless-steel tanks at cool temperatures in order to add a note of crisp, fruity flavors to the overall blend.    (hide)

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