Hudson Vineyards Chardonnay Carneros 2008

Previously available for: $59.99
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Winemaker's Notes:

Warm days during harvest accelerated ripeness and concentrated flavor and acidity even more. The resulting fruit was ...

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Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe


User Reviews for Hudson Vineyards Chardonnay Carneros

Ratings & Tags for Hudson Vineyards Chardonnay Carneros

rated this wine
4.50 5
01/03/2013

rated this wine
5.00 5
01/18/2011

Winemaker's Notes:

Warm days during harvest accelerated ripeness and concentrated flavor and acidity even more. The resulting fruit was plump in loose clusters and ultra flavorful. The chardonnay was picked in four lots over six days Sept 5th to 11th, including two heritage selections form the core of the blend, with smaller amounts of Calera selection and Clone 95 for added minerality and complexity. We increased the use of new oak to 100% to balance the extra concentration and acidity of the vintage. The chardonnay was gently whole cluster pressed directly to new French burgundy barrels (Francois Frères and Damy Cooperages) where the fermentation by the indigenous yeasts took place. This “wild” yeast fermentation took 4-12 months to finish in the barrel with the malolactic fermentation finishing before the primary in most barrels. This long ferment protects the wine from oxidation and vastly increases the complexity of the finished wine.

Warm days during harvest accelerated ripeness and concentrated flavor and acidity even more. The resulting fruit was plump in loose clusters and ultra flavorful. The chardonnay was picked in four lots over six days Sept 5th to 11th, including two heritage selections form the core of the blend, with smaller amounts of Calera selection and Clone 95 for added minerality and complexity. We increased the use of new oak to 100% to balance the extra concentration and acidity of the vintage. The chardonnay was gently whole cluster pressed directly to new French burgundy barrels (Francois Frères and Damy Cooperages) where the fermentation by the indigenous yeasts took place. This “wild” yeast fermentation took 4-12 months to finish in the barrel with the malolactic fermentation finishing before the primary in most barrels. This long ferment protects the wine from oxidation and vastly increases the complexity of the finished wine.

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