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Clos du Bois Chardonnay 2015

External Review by We Speak Wine:

GRAPE SOURCE: Fruit for this classic Chardonnay is sourced from our own estate vineyards and those of some of the best contract growers throughout California. The wine is primarily sourced from regions in the North Coast like Mendocino and Sonoma, while adding in fruit from the Central Coast to complement. The grapes were harvested between August 11 and September 24, 2015. VINTAGE: The 2015 growing season started with an earlier-than-normal bud break across California. Most of the rainfall occurred at the beginning of the rainy season and was followed by a series of late-season storms. These storms recharged the field capacity and reservoirs, providing ample water for most of the growing season. Short but intense hot spells followed by cooling periods during early ripening propelled sugars close to optimum levels. The early bud break and resulting longer growing season allowed the grapes plenty of time to achieve color and flavor of the highest quality. WINEMAKING: The grapes were harvested cool and gently pressed at the winery in order to preserve the Chardonnay’s pure fruit flavors. After settling, the juice was partially barrel fermented in a combination of French and American oak, with the remaining juice undergoing fermentation in stainless steel. Malolactic fermentation was then induced to soften the wine’s acidity and impart a smooth mouthfeel. To encourage maximum flavor development, the wine was aged in barrel sur lie for six months, with the lees stirred monthly prior to bottling. The wine was bottled starting July 2016. WINEMAKER NOTES: Brilliant silver straw yellow in color. Intense aromas of apple blossom, ripe pear, and sweet lemon drop are complemented by toasty oak, spice, and cream. The silky texture of the wine is overlaid with bright, juicy flavors of ripe apple and pear. The finish is long and fresh. FOOD PAIRINGS: This crisp, refreshing Chardonnay will complement a variety of foods, including fish prepared in lemon butter sauce, pasta in cream sauce, and herb-roasted chicken. ACID/pH: 5.7g/L / 3.3 RESIDUAL SUGAR: 3.6g/L ALCOHOL: 13.5%

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Clos du Bois:
  Clos du Bois didn’t start small and build up like many other wineries - it started with a bang. When it produced its first vintage in 1974, it already had 520 acres under vine in Alexander Valley, part of Sonoma County. When Frank Woods was coming up with the name for his winery, he thought of “Woods Winery,” obviously named after himself, but his children had somet... Read more
  Clos du Bois didn’t start small and build up like many other wineries - it started with a bang. When it produced its first vintage in 1974, it already had 520 acres under vine in Alexander Valley, part of Sonoma County. When Frank Woods was coming up with the name for his winery, he thought of “Woods Winery,” obviously named after himself, but his children had something else in mind. They were taking French at the time, and instead of “Woods Winery,” they thought of “Clos du Bois,” which loosely translates to “enclosure in the woods.” Obviously the name stuck, and Clos du Bois was born. Since then, Clos du Bois has come a long way. From 520 acres, the winery has expanded to 925 acres of their own, along with many partnerships with other wineries. Instead of partnering with a few, large vineyards, the winery works with many small- and medium-sized growers across numerous appellations. Most of the grapes it purchases from other vineyards are from Sonoma County, but some come from Coastal California as well. Erik Olsen, their current winemaker, joined in June 2003, and has since taken those grapes and made them into very well-received wines. Read less

External Reviews for Clos du Bois Chardonnay

External Review
Source: We Speak Wine
03/08/2017

GRAPE SOURCE: Fruit for this classic Chardonnay is sourced from our own estate vineyards and those of some of the best contract growers throughout California. The wine is primarily sourced from regions in the North Coast like Mendocino and Sonoma, while adding in fruit from the Central Coast to complement. The grapes were harvested between August 11 and September 24, 2015. VINTAGE: The 2015 growing season started with an earlier-than-normal bud break across California. Most of the rainfall occurred at the beginning of the rainy season and was followed by a series of late-season storms. These storms recharged the field capacity and reservoirs, providing ample water for most of the growing season. Short but intense hot spells followed by cooling periods during early ripening propelled sugars close to optimum levels. The early bud break and resulting longer growing season allowed the grapes plenty of time to achieve color and flavor of the highest quality. WINEMAKING: The grapes were harvested cool and gently pressed at the winery in order to preserve the Chardonnay’s pure fruit flavors. After settling, the juice was partially barrel fermented in a combination of French and American oak, with the remaining juice undergoing fermentation in stainless steel. Malolactic fermentation was then induced to soften the wine’s acidity and impart a smooth mouthfeel. To encourage maximum flavor development, the wine was aged in barrel sur lie for six months, with the lees stirred monthly prior to bottling. The wine was bottled starting July 2016. WINEMAKER NOTES: Brilliant silver straw yellow in color. Intense aromas of apple blossom, ripe pear, and sweet lemon drop are complemented by toasty oak, spice, and cream. The silky texture of the wine is overlaid with bright, juicy flavors of ripe apple and pear. The finish is long and fresh. FOOD PAIRINGS: This crisp, refreshing Chardonnay will complement a variety of foods, including fish prepared in lemon butter sauce, pasta in cream sauce, and herb-roasted chicken. ACID/pH: 5.7g/L / 3.3 RESIDUAL SUGAR: 3.6g/L ALCOHOL: 13.5%




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