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Kramer Vineyards Dijon Chardonnay 2006

Winemaker's Notes:

The fruit is whole cluster pressed, and settled overnight in a stainless steel tank. The next morning, the juice is transferred to barrel, and inoculated with several yeasts. The wine is aged on the lees for 6 months. The barrels are stirred twice a month for the first four months of aging. In the spring, the wine is blended in a stainless steel tank, and the heavier lees are discarded. The barrels are refilled, and the wine ages for a couple additional months until bottling in the fall.

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Color: White
Varietal: Chardonnay
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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 sustainably in our 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... Read more
Located 30 miles west of Portland in the northern part of the Yamhill-Carlton AVA, our wines are made from grapes grown sustainably in our 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. Our tasting room is welcoming and includes a deck and patio very popular for tasting.  We have a menu to pair with the wines. Read less

Tasting Notes:

This aromatic, youthful Chardonnay, starts with aromas of oak, smoke, and toastiness, then displays honey, melon, banana, raw almond, banana, citrus, and vanilla notes. The medium body and crisp acidity reveal more honey and citrus, with apple, white peach, oak, and butterscotch, with a hint of spice and a long finish.

The fruit is whole cluster pressed, and settled overnight in a stainless steel tank. The next morning, the juice is transferred to barrel, and inoculated with several yeasts. The wine is aged on the lees for 6 months. The barrels are stirred twice a month for the first four months of aging. In the spring, the wine is blended in a stainless steel tank, and the heavier lees are discarded. The barrels are refilled, and the wine ages for a couple additional months until bottling in the fall.

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250 cases produced.

Closure: Cork

Aged 11 months in French Oak.

Wine Specs:

Alcohol: 14.4% pH: 3.4

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