Log in or create an account now and be a part of the world's largest wine site: research, rate and review wines; buy online; receive personalized recommendations.
Saint Clement Napa Valley Chardonnay(2006)
- Winery:
- St. Clement Vineyards
- Varietal:
- Chardonnay
- Region:
- USA > California > Napa
- Type:
- White Wine
- User Tags:
- france, oak - heavy, fruit, acidic, melons, white grape, chardonnay, blend, citrus, green apple
-
August 2008
- The grapes for this wine were hand picked, and the fruit was whole cluster pressed to protect the flavors and aromas. This Chardonnay is 100 percent barrel fermented in 20 percent new French oak, with the remaining portion in two and three-year-old French oak. Winemaker Danielle Cyrot chose to put approximately 85 percent of the blend through malolacticfermentation. All of the lots were kept separate and aged sur lee with no lees stirring for eight months before blending andbottling. The goal is to create a wine with a creamy texture and mid-palate weight that retains the character of the fruit read more...
-
Source:
Wine.com
- The grapes for this wine were hand picked, and the fruit was whole cluster pressed to protect the flavors and aromas. ThisChardonnay is 100 percent barrel fermented in 20 percent new French oak, with the remaining portion in two and three-year-oldFrench oak. Winemaker Danielle Cyrot chose to put approximately 85 percent of the blend through malolacticfermentation. All of the lots were kept separate and aged sur lee with no lees stirring for eight months before blending andbottling. The goal is to create a wine with a creamy texture and mid-palate weight that retains the character of the fruit read more...
-
October 2008
- The grapes for this wine were hand picked, and the fruit was whole cluster pressed to protect the flavors and aromas. This Chardonnay is 100 percent barrel fermented in 20 percent new French oak, with the remaining portion in two and three-year-old French oak. Winemaker Danielle Cyrot chose to put approximately 85 percent of the blend through malolacticfermentation. All of the lots were kept separate and aged sur lee with no lees stirring for eight months before blending andbottling. The goal is to create a wine with a creamy texture and mid-palate weight that retains the character of the fruit read more...
