Joseph Carr Chardonnay Sonoma Coast Dijon Clone 2009
With this Chardonnay, I chose estate vineyards as grape sources and make the wine in a traditional full blown French style, We use 100% French barrel selections and separated lots by their individual Dijon Clones. The wine was barrel fermented and aged sur lie (on the yeast) with full malolactic fermentation. This has allowed us to produce a balanced luscious chardonnay from the Sonoma Coast region.
External Reviews for Joseph Carr Chardonnay Sonoma Coast Dijon Clone
In 2009 Joseph Carr chose to take a different direction with Chardonnay production, choosing estate vineyards in the Sonoma Coast as the grape source and migrating to a traditional full blown French style. He used 100% French barrel selections and separated lots by their individual Dijon clones. Clones 75, 76, 95, 96 were used in the selection of grapes for this blend The wine was barrel fermented and aged sur lie with full malolactic fermentation. This has led to a balanced but luscious style of Chardonnay. Wine Enthusiast magazine scored it 94 points saying "Vintner Carr follows up on his great 2008 Reserve with this delicious bottling. It’s easy, in California, to get fruit this ripe and tropical, and easy to plaster on lots of new oak. What’s hard is to make it all work. This wine does, offering waves of Chardonnay opulence. And look at that price. It may have a touch of botrytis, but that’s in its favor." Limited!
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. Aged on the lees in new French oak for 8 months imparted the oaky smoky vanilla flavors. - Winery ** Only 7 in Stock **
Food Pairings for Joseph Carr Chardonnay Sonoma Coast Dijon Clone
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. Aged on the lees in new French oak for 8 months imparts the oaky smoke and vanilla flavors.
1,200 cases produced.
Notes: the wine was aged sur lees for 8 months with 100% new French oak; 100% malolactic fermentation.
|Alcohol: 13.9%||pH: 3.50|
|Total Acidity: 0.60 grams per liter|
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