Chateau St. Croix Chardonnay Unoaked 2007

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Winemaker's Notes:

2005 American Chardonnay The 2005 American Chardonnay - This new and unique Multiple GOLD Medal & BEST OF CLASS Cha...

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2005 American Chardonnay The 2005 American Chardonnay – This new and unique Multiple GOLD Medal & BEST OF CLASS Chardonnay does not go through malo... Read more

2007 Grand reserve Chardonnay The 2005 Grand reserve Chardonnay – Our Multiple Gold Medal Winning Chardonnay is made of grapes from Paso Robles. Fo... Read more

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External Reviews for Chateau St. Croix Chardonnay Unoaked

External Review
Source: AmericanWinery.com
07/25/2009

2005 American Chardonnay The 2005 American Chardonnay – This new and unique Multiple GOLD Medal & BEST OF CLASS Chardonnay does not go through malolactic fermentation this causes the wine to stay fruity and fresh. Winemaker’s Notes: This low oak golden Chardonnay exhibits a lush, peach and orange aroma. It has a dry, yet smooth, balanced flavor with a refreshing finish. 2007 wine Literary Awards Best Discovery wine (white) Cum Laude Rated 88 Points BTI (highly Recommended) grapes: 100% Paso Robles Harvest Dates: Sept 2007 varietal Composition: 99% Chardonnay 1% Riesling malolactic fermentation: No barrel aging: fermentation Only French oak Stainless Steel Aged cellar Temperature: 55˚F 80% Humidity fining & Filtration: .45 Micron Membrane Technical Data: Sugar at Harvest: 23.8˚ Brix alcohol: 13.9% Total acid: 7.4 g/L pH: 3.62 Production: 412 cases Release Date: June 2007


External Review
Source: AmericanWinery.com
07/25/2009

2007 Grand reserve Chardonnay The 2005 Grand reserve Chardonnay – Our Multiple Gold Medal Winning Chardonnay is made of grapes from Paso Robles. For this bottling we selected the oldest vines which ripen slowly in this cool climate. The hand harvested grapes were barrel fermented in 75% new French oak barrels and aged for six months. It is rich with ripe apple and vanilla flavors typical of this cool region with nuances of toasty oak, buttery vanilla, and spice giving this Chardonnay weight, balance, and complexity. grapes: 100% Napa Carneros Harvest Dates: Sept 2005 varietal Composition: 99.0% Chardonnay 1.0% Riesling malolactic fermentation: none barrel aging: 6 months Sur-Lie French oak cellar Temperature: 55˚F 80% Humidity fining & Filtration: Plate and Membrane Technical Data: Sugar at Harvest: 24.0˚ Brix alcohol: 14.0% Total acid: 6.3 g/L pH: 3.49 Production: 291 cases


Winemaker's Notes:

2005 American Chardonnay The 2005 American Chardonnay - This new and unique Multiple GOLD Medal & BEST OF CLASS Chardonnay does not go through malolactic fermentation this causes the wine to stay fruity and fresh. Winemaker's Notes: This low oak golden Chardonnay exhibits a lush, peach and orange aroma. It has a dry, yet smooth, balanced flavor with a refreshing finish. 2007 wine Literary Awards Best Discovery wine (white) Cum Laude Rated 88 Points BTI (highly Recommended) grapes: 100% Paso Robles Harvest Dates: Sept 2007 varietal Composition: 99% Chardonnay 1% Riesling malolactic fermentation: No barrel aging: fermentation Only French oak Stainless Steel Aged cellar Temperature: 55°F 80% Humidity fining & Filtration: .45 Micron Membrane Technical Data: Sugar at Harvest: 23.8° Brix alcohol: 13.9% Total acid: 7.4 g/L pH: 3.62 Production: 412 cases Release Date: June 2007

2005 American Chardonnay The 2005 American Chardonnay - This new and unique Multiple GOLD Medal & BEST OF CLASS Chardonnay does not go through malolactic fermentation this causes the wine to stay fruity and fresh. Winemaker's Notes: This low oak golden Chardonnay exhibits a lush, peach and orange aroma. It has a dry, yet smooth, balanced flavor with a refreshing finish. 2007 wine Literary Awards Best Discovery wine (white) Cum Laude Rated 88 Points BTI (highly Recommended) grapes: 100% Paso Robles Harvest Dates: Sept 2007 varietal Composition: 99% Chardonnay 1% Riesling malolactic fermentation: No barrel aging: fermentation Only French oak Stainless Steel Aged cellar Temperature: 55°F 80% Humidity fining & Filtration: .45 Micron Membrane Technical Data: Sugar at Harvest: 23.8° Brix alcohol: 13.9% Total acid: 7.4 g/L pH: 3.62 Production: 412 cases Release Date: June 2007

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