Unlike typical California Chardonnays this wine is completely unoaked and has not gone through malolactic fermentatio...Read more...
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RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.
Food Pairings for Mill Creek Vineyards Chardonnay Dry Creek Valley Estate
External Reviews for Mill Creek Vineyards Chardonnay Dry Creek Valley Estate
Flavors of apple and honeydew melon predominate, mixed with subtle accents from the small oak barrels.
Chardonnays from Dry Creek Valley tend to stay within a more subtle, restrained range of styles than many of their more opulent and showy counterparts from outside of Sonoma, and across the state. They often remind me of Clarksburg or Dunnigan Hills Chardonnays (or perhaps it is the other way around). This is quite a feat for growers and winemakers given the tremendous natural potential for super-ripe fruit that brings us some of the best Zins in the country. Owned and fully operated by the large Kreck family, this winery is built on a 55 acre ranch, though the family also owns 8 acres in Alexander Valley. This release, a lovely, clean, balanced, and food-friendly Chardonnay, is bright, yellow gold, and viscous. On the nose it has notes of butter, cream, lemon, vanilla, and toasted almonds. It is medium-bodied, round, and clean on the palate with a refreshing, lemony lift and oaky notes on the finish. This would be delicious with Crab cakes, a lobster with a meyer lemon, fennel and butter sauce, beer-battered Halibut, or lemon roast chicken with jasmine rice sprinkled with slivered, toasted almonds.
The grapes for this wine were harvested early on the mornings of September 15, and 16, 2009. The sugar was 25.2 degrees Brix and had a pH of 3.33. The grapes are brought from the field in 1000-pound bins and go directly into the stemmer crusher. After crushing and settling, the juice was racked then inoculated with QA23 yeast, then fermented in a combination of temperature controlled, stainless steel tanks at 55 at 60 degrees and small oak barrels. The wine was bottled in March 2010.
Unlike typical California Chardonnays this wine is completely unoaked and has not gone through malolactic fermentation. The wine is fresh and bright, with notes of apple, pear and mandarin orange. The finish is light and crisp, with Chardonnay fruit flavors showing throughout. This is the perfect food wine to enjoy with fish or poultry.
390 cases produced.
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