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Kramer Vineyards Dijon Chardonnay 2008

Winemaker's Notes:

The fruit was whole cluster pressed, and settled overnight in a stainless steel tank. The juice was racked to barrels, and inoculated with several yeasts. The barrels were stirred twice a month for the first four months of aging. In the spring, the wine was racked and blended, and the heavier lees were discarded. After blending, the wine was racked back to the barrels for additional aging. This wine undergoes complete malolactic fermentation.

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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 pale straw wine has densely layered aromas with hints of citrus, passion fruit, pineapple, green apple, and notes of vanilla, caramel, baking spices toasted oak and lemon zest. The citrus and tree fruits are also present on the palate, with a lean yet smooth texture and bright acidity. This is a very integrated wine, and will cellar beautifully over the next 5-7 years.

The fruit was whole cluster pressed, and settled overnight in a stainless steel tank. The juice was racked to barrels, and inoculated with several yeasts. The barrels were stirred twice a month for the first four months of aging. In the spring, the wine was racked and blended, and the heavier lees were discarded. After blending, the wine was racked back to the barrels for additional aging. This wine undergoes complete malolactic fermentation.

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Dietary Information: Certified Sustainable

132 cases produced.

Closure: Cork

Aged 10 months in French Oak.

Notes: 40% new oak barrels

Wine Specs:

Alcohol: 13.5% pH: 3.4
Sugar: 20.7 grams per liter Total Acidity: 7.6 grams per liter

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