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Kramer Vineyards Chardonnay Yamhill-Carlton Barrel Select 2007

Winemaker's Notes:

The grapes were whole cluster pressed, and settled overnight in a stainless steel tank. The juice was racked to 50% new French oak barrels. Each barrel was inoculated individually, using five strains of yeast. After primary fermentation was complete, the wine aged on the lees and stirred twice per month. In the spring, the wine was racked and the heavy lees discarded. The wine was returned to the barrels and aged until bottling in the fall; about ten months total.

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Kramer Vineyards:
Located 30 miles west of Portland in the northern part of the Yamhill-Carlton AVA, our wines are made from grapes grown in our LIVE-certified sustainable estate vineyard. Our goal is to produce wines that are true expressions of varietal, vineyard, and vintage. We believe this is achieved through a combination of sustainable viticulture practices and a winemaking philosophy that is driven by th... Read more
Located 30 miles west of Portland in the northern part of the Yamhill-Carlton AVA, our wines are made from grapes grown in our LIVE-certified sustainable estate vineyard. Our goal is to produce wines that are true expressions of varietal, vineyard, and vintage. We believe this is achieved through a combination of sustainable viticulture practices and a winemaking philosophy that is driven by the flavor profile and composition of the fruit at harvest. We produce Pinot Noir, Chardonnay, Pinot Gris, Müller-Thurgau, Carmine, sparkling, rosé, and dessert wines. Read less

Tasting Notes:

This is a wine for Chardonnay lovers. Buttery, oaky aromas are punctuated with citrus and pineapple notes, and undertones of cucumber and stone. The soft texture and medium-light body display bright tree fruit flavors, with rich, creamy butter. The oak reappears in the long finish, with hints of smoke.

The grapes were whole cluster pressed, and settled overnight in a stainless steel tank. The juice was racked to 50% new French oak barrels. Each barrel was inoculated individually, using five strains of yeast. After primary fermentation was complete, the wine aged on the lees and stirred twice per month. In the spring, the wine was racked and the heavy lees discarded. The wine was returned to the barrels and aged until bottling in the fall; about ten months total.

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Dietary Information: Certified Sustainable

150 cases produced.

Closure: Cork

Aged 10 months in French Oak.

Notes: 50% new oak barrels

Wine Specs:

Alcohol: 13.5% pH: 3.4
Total Acidity: 7.0 grams per liter

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