Macmurray Chardonnay Sc 2008

Winemaker's Notes:

Chardonnay grapes from premier Sonoma Coast vineyards contributed to the final blend of this wine. The grapes were picked at the peak of ripeness between September and mid-October during the early morning to ensure the fruit was kept cool for fermentation. The grapes were whole cluster pressed at 150 gallons per ton, which yielded rich apple flavors and a full mouthfeel in the finished wine. The pressed grapes were kept cold and then racked to remove the heaviest lees. A percentage of the must underwent natural fermentation, while the remainder was inoculated with a blend of Burgundian yeast strains to add complexity and depth of flavor. The wine was fermented on light lees and completed malolactic fermentation in the barrel. Our Chardonnay was aged for approximately six months using a mixture of French, American and European oak.

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Member Reviews for Macmurray Chardonnay Sc

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Snooth User: VegasOenophile
20275912,195
3.00 5
08/24/2010

Somewhat reserved nose of brioche, poached pear, melon and some honeysuckle with a slight smoky, nutty character. It's a leesy, waxy textured wine with flavors to match the aromas, adding some hazelnut. - Tasted at Marché Baccuhs 8/21/10


Snooth User: Elena88
129603054
3.50 5
06/06/2013

Three and a half glasses


External Reviews for Macmurray Chardonnay Sc

External Review
Source: Premium Wine & Spirits
05/22/2011

The only Chardonnay I tasted, the 2008 Sonoma Coast, had not been bottled, but it was very promising. It reveals plenty of brioche, poached pear, honeysuckle, and smoky hazelnut notes, a leesy, waxy complexity, a light gold color, and a rich, medium to full-bodied personality. It has the potential to be outstanding when released.


External Review
Source: Premium Wine & Spirits
09/27/2011

Smooth and fruity, this is a touch sweet, with juicy apple, melon and pear flavors that are clean and easy-drinking. Drink now.


External Review
Source: Premium Wine & Spirits
01/03/2012

The 2008 Chardonnay Sonoma Coast possesses classic tropical fruit notes of mangos and pineapples as well as good freshness and a medium-bodied, fruit-driven style with the oak pushed well to the background. Drink it over the next 1ndash;2 years.


External Review
Source: CityWineCellar.com
05/02/2010

88-90 Points - Robert Parker"The only Chardonnay I tasted, the 2008 Sonoma Coast, had not been bottled, but it was very promising. It reveals plenty of brioche, poached pear, honeysuckle, and smoky hazelnut notes, a leesy, waxy complexity, a light gold color, and a rich, medium to full-bodied personality. It has the potential to be outstanding when released." February 2010.


External Review
Source: Premium Wine & Spirits
01/03/2012

Even better is the outstanding 2009 Chardonnay Sonoma Coast, a blend of two-thirds barrel fermented and barrel aged with some aged in stainless steel tanks with wooden staves and the rest totally in stainless steel, all of which was put through malolactic fermentation. The idea of blending steel fermented juice with barrel fermented wines seems to have produced a freshness and vibrancy. Bright with notes of orange blossoms, spring flowers, honeysuckle and white peaches, this floral-styled, medium to full-bodied effort will please those looking for Chardonnays with less than 14% alcohol (this offering has 13.8%). Enjoy it over the next 1ndash;2 years.


External Review
Source: CityWineCellar.com
04/12/2011

88-90 Points - Robert Parker The only Chardonnay I tasted, the 2008 Sonoma Coast, had not been bottled, but it was very promising. It reveals plenty of brioche, poached pear, honeysuckle, and smoky h



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Tasting Notes:

Our Sonoma Coast Chardonnay has a rich, full mouthfeel enveloped in sweet, delicate aromatics of ripe melon and passion fruit. A subtle oak influence gives the wine flavors of toasted caramel and vanilla. This Chardonnay is well-balanced with a full, creamy finish.

Chardonnay grapes from premier Sonoma Coast vineyards contributed to the final blend of this wine. The grapes were picked at the peak of ripeness between September and mid-October during the early morning to ensure the fruit was kept cool for fermentation. The grapes were whole cluster pressed at 150 gallons per ton, which yielded rich apple flavors and a full mouthfeel in the finished wine. The pressed grapes were kept cold and then racked to remove the heaviest lees. A percentage of the must underwent natural fermentation, while the remainder was inoculated with a blend of Burgundian yeast strains to add complexity and depth of flavor. The wine was fermented on light lees and completed malolactic fermentation in the barrel. Our Chardonnay was aged for approximately six months using a mixture of French, American and European oak.

Wine Specs:

Sugar: .065 grams per liter Total Acidity: .046 grams per liter

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