About This Wine: Appearance: Golden straw Aroma: Touches of ripe pear, crisp apple and citrus influence the subtl...Read more...
Food Pairings for Estancia Chard Reserve
External Reviews for Estancia Chard Reserve
Fresh pear and crisp apple are accented by notes of honeydew with a touch of floral on the finish. Flavors of bright tropical notes and stone fruit compliment the vibrant nuances of citrus. Soft touches of toasty oak and cream accentuate the lingering, minerally finish.
About This Wine: <strong>Appearance:</strong> Golden straw<br/><br/> <strong>Aroma:</strong> Touches of ripe pear, crisp apple and citrus influence the subtle notes of caramel and vallinin.<br/><br/> <strong>Flavor:</strong> Fresh pear, a spritz of lime and a dollop of lemon custard mingle with nuances of toasty oak leading to a lingering creamy finish.<br/><br/> Estancia Reserve Chardonnay is crafted from Dijon clones planted in the wineries Pinnacles Vineyard on the east side of the Salinas Valley at the base of the Gabilan Mountains. The vineyard lies adjacent to the winery and is challenged by both wind and water throughout the growing season.<br/><br/> During the summer months the vineyard is covered by morning fog that burns off as rising inland temperatures to the south suck air from the Monterey Bay in the north. This results in wind hurtling down the Salinas Valley where it is not uncommon for the region to endure 40-mile-per-hour wind gusts. Photosynthesis shuts down as winds rise above 15 mph, so taking a cue from farmers who've cultivated the <br/>valley for 100 years, Estancia planted windbreaks. Rows of tall trees slow down the wind and increase air temperatures in the vineyard allowing the vines to flourish.<br/><br/> This region receives only 14 inches of rain per year and coupled with sandy soils the Pinnacles Vineyard requires irrigation throughout the growing season. Due to this need, Estancia was the first in California to boast a permanent irrigation system. One resulting benefit is the ability to modulate vine stress, though the plants now display sufficient maturity little manipulation is necessary for a balanced crop.<br/><br/> The challenges brought to the vineyard by wind and water coax the vines to produce small clusters with intense fruit characteristics. Thus, allowing the winery to craft a richly flavored Chardonnay packed with bright citrus, ripe pear and finishes with soft hints of oak.<br/><br/> About The Winery: Estancia: Capturing the Esssence of “Place”<br/><br/> Roughly translated from the Spanish word for “estate,” Estancia’s name emphasizes our founder, Augustin Huneeus' conviction that the world’s best wines capture the essence of their place of origin.<br/><br/> Huneeus was Chilean by birth and had been in the international wine business 25 years when he became a partner and acting president of Franciscan Vineyards in 1985. His experiences in South America and Europe gave him special insight on site selection and fueled his belief that good wine should uniquely express the place in which it’s grown.<br/><br/> In 1986, he purchased the former Paul Mason vineyard ranches in the Monterey town of Soledad and established it as the home of Estancia Winery and of cool climate varietals, planting the Pinnacles Vineyards to Chardonnay and Pinot Noir.<br/><br/> In 1999, almost 700 acres in Paso Robles were purchased as the vineyard base for Estancia Cabernet Sauvignon, Merlot, Zinfandel and Red Meritage.<br/><br/> Today, our founder's terroir-based belief continues with controlled farming practices and a company-wide commitment to high quality at an affordable price.<br/><br/> About The Winemaker: <strong>Scott Kelley</strong> joined Estancia in the spring of 2007 as Director of Winemaking. In this role at Estancia, Scott is responsible for the day-to-day activities of winemaking. Some of these daily activities will include walking the vineyards, tasting each barrel to determine blending, aging and bottling, and working directly with the cellar to craft each wine with its own distinct flavor profile.<br/><br/> From the time Scott was 17 he knew he wanted to be a winemaker. Born and raised on a small ranch outside Salinas, California, his family has always been connected to agriculture. After one high school summer of working as a sugar sampler and mechanic for a vineyard management company in Soledad, Scott decided to combine his passion for chemistry and agriculture by pursuing a college education in enology.<br/><br/> Directly after graduating college, Scott began a short stint as an assistant brewmaster for Carmel Brewing Co. in Salinas, managing all aspects of brewing from grain to glass. A year later, he joined Golden State Vintners in Napa Valley as a laboratory supervisor then was promoted to cellar master and eventually assistant winemaker. Following Golden State Vintners, Scott then worked as a winemaker for La Famiglia and then Robert Mondavi Private Selection before joining Estancia in 2007.<br/><br/> Scott earned a Bachelor of Science degree in fermentation science from the University of California at Davis and was also awarded a Certification of Master Brewers Program. An avid outdoorsman, Scott enjoys golf, hunting and fly-fishing for Steelhead in Oregon. He currently resides in south Monterey County and is soon to be married to his fiancee, Dena.<br/><br/> Technical Analysis: <strong>Appellation:</strong> Monterey<br/><br/> <strong>Varietal Composition:</strong> 100% Chardonnay<br/><br/> <strong>Oak Aging:</strong> 6 months in American European oak, 50% new<br/><br/> <strong>pH:</strong> 3.59<br/><br/> <strong>TA:</strong> 6.2 g/L<br/><br/> <strong>Alcohol:</strong> 14.5%<br/><br/>
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