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Stewart's Spirits USD 16.99 750ml

Joseph Carr Chardonnay Sonoma Coast 2016

External Review:

Tasting Notes: The wine features notes of pear, crème brûlée, peach, apricot, lime, almonds, and toffee. The palate shows a good mineral attack with a streak of wet stone, bright acidity, and excellent length and balance. The wine lingers with creaminess, pear and peach flavors on the finish. Production Notes: This Chardonnay, which continues the collaboration between Joseph Carr and winemaker Aaron Pott, was historically called “Dijon Clone.” Sourced from the cool-climate Sonoma Coast and Russian River Valley AVAs, the wine undergoes barrel fermentation as well as sur lie aging in 10% new French oak, both of which contribute a creamy texture and complexity. Winemaker Notes: The grapes were picked at the peak of flavor ripeness in late August and were gently pressed using a membrane press. The wine was barrel-fermented and then aged sur lie for eight months in 10% new French oak. The lees were hand-stirred monthly to enhance the creamy finish created by barrel fermentation and to encourage 100% malolactic fermentation. Aging: 8 months in 10% new French oak Residual Sugar: 1.9 g/L Alcohol: 14.10% pH: 3.52

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Joseph Carr:
Joseph Carr wines are produced at Larson Family Vineyards in Carneros, bordering both Napa and Sonoma counties. A beautiful property built over a hundred years ago by Tom Larson's grandfather; it is here where we crush, barrel ferment, blend, and age our wines. Tom owns over a hundred acres of vines in Northern California, as well as managing 500 hundred acres of some of the finest boutique vin... Read more
Joseph Carr wines are produced at Larson Family Vineyards in Carneros, bordering both Napa and Sonoma counties. A beautiful property built over a hundred years ago by Tom Larson's grandfather; it is here where we crush, barrel ferment, blend, and age our wines. Tom owns over a hundred acres of vines in Northern California, as well as managing 500 hundred acres of some of the finest boutique vineyards in the valley. It is a place where we can be creative, laugh a lot, and work together to produce handcrafted wines, unhurried, in a state of the art facility. Read less

External Reviews for Joseph Carr Chardonnay Sonoma Coast

External Review
Vintage: 2015 02/09/2017

Tasting Notes: The wine features notes of pear, crème brûlée, peach, apricot, lime, almonds, and toffee. The palate shows a good mineral attack with a streak of wet stone, bright acidity, and excellent length and balance. The wine lingers with creaminess, pear and peach flavors on the finish. Production Notes: This Chardonnay, which continues the collaboration between Joseph Carr and winemaker Aaron Pott, was historically called “Dijon Clone.” Sourced from the cool-climate Sonoma Coast and Russian River Valley AVAs, the wine undergoes barrel fermentation as well as sur lie aging in 10% new French oak, both of which contribute a creamy texture and complexity. Winemaker Notes: The grapes were picked at the peak of flavor ripeness in late August and were gently pressed using a membrane press. The wine was barrel-fermented and then aged sur lie for eight months in 10% new French oak. The lees were hand-stirred monthly to enhance the creamy finish created by barrel fermentation and to encourage 100% malolactic fermentation. Aging: 8 months in 10% new French oak Residual Sugar: 1.9 g/L Alcohol: 14.10% pH: 3.52


External Review
Vintage: 2013 09/11/2015

Tasting Notes: The wine features notes of pear, crème brûlée, peach, apricot, lime, almonds, and toffee. The palate shows a good mineral attack with a streak of wet stone, bright acidity, and excellent length and balance. The wine lingers with creaminess, pear and peach flavors on the finish. Production Notes: This Chardonnay, which continues the collaboration between Joseph Carr and winemaker Aaron Pott, was historically called “Dijon Clone.” Sourced from the cool-climate Sonoma Coast and Russian River Valley AVAs, the wine undergoes barrel fermentation as well as sur lie aging in 10% new French oak, both of which contribute a creamy texture and complexity. Winemaker Notes: The grapes were picked at the peak of flavor ripeness in late August and were gently pressed using a membrane press. The wine was barrel-fermented and then aged sur lie for eight months in 10% new French oak. The lees were hand-stirred monthly to enhance the creamy finish created by barrel fermentation and to encourage 100% malolactic fermentation. Aging: 8 months in 10% new French oak Residual Sugar: 1.9 g/L Alcohol: 14.10% pH: 3.52


External Review
Vintage: 2012 04/24/2014

Wet stone, apricot, strawberry, vanilla, and peach in the nose. Rich attack with good acidity and length. Bright citrus, apricot with a finish of strawberry, hints of vanilla and lemon. - Aaron Pott, winemakerpH: 3.42TA: 6.5 g/100mlAlc: 14.1%


External Review
Vintage: 2009 11/27/2012

This Chardonnay has bright aromas of apple, pear, vanilla, and butter. The fresh citrus and tropical fruit flavors blend smoothly with the creamy butter, vanilla, and toasty flavors of barrel fermentation.



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