• WS: 90

    Wine Spectator Score

    90

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  • WE: 90

    Wine Enthusiast Score

    90

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Macrostie Chardonnay 2002

Winemaker's Notes:

WINEMAKING NOTES: To maintain and highlight the purity of fruit while ensuring quality, the grapes were gently whole-cluster pressed immediately after harvest. After settling, most of the juice was racked to French and Hungarian oak barrels for fermentation (20 percent new). To emphasize more delicate fruit and aromatic components, a few lots were tank fermented, and saw no oak. Once dry and finished with malolactic fermentation, the barrel-fermented lots were aged on the lees for six months, with occasional stirring to increase richness and body. TASTING NOTES: In the glass, this nuanced Carneros Chardonnay is a beautiful pale gold, offering inviting aromatics reminiscent of baked custard and lemon oil. On the palate the wine reveals balanced layers of apple and tropical fruit, accented by a hint of enticing cinnamon spice. The finish is clean, crisp and refreshing, inviting another sip. Though already drinking beautifully, this wine will only gain depth and texture with a few months in bottle.

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MacRostie Winery & Vineyards:
MacRostie Winery and Vineyards is dedicated to producing Chardonnay, Pinot Noir, Syrah and Merlot from the finest Carneros and Sonoma Coast fruit. Featuring estate-grown bottlings from MacRostie's acclaimed Wildcat Mountain Vineyard, the winery also uses grapes from the top sustainably farmed vineyards in those appellations.
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe


WINEMAKING NOTES: To maintain and highlight the purity of fruit while ensuring quality, the grapes were gently whole-cluster pressed immediately after harvest. After settling, most of the juice was racked to French and Hungarian oak barrels for fermentation (20 percent new). To emphasize more delicate fruit and aromatic components, a few lots were tank fermented, and saw no oak. Once dry and finished with malolactic fermentation, the barrel-fermented lots were aged on the lees for six months, with occasional stirring to increase richness and body. TASTING NOTES: In the glass, this nuanced Carneros Chardonnay is a beautiful pale gold, offering inviting aromatics reminiscent of baked custard and lemon oil. On the palate the wine reveals balanced layers of apple and tropical fruit, accented by a hint of enticing cinnamon spice. The finish is clean, crisp and refreshing, inviting another sip. Though already drinking beautifully, this wine will only gain depth and texture with a few months in bottle.

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RiceSelect

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