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Santa Barbara Winery Chardonnay Santa Barbara County 2010

Winemaker's Notes:

Winemaker Bruce McGuire was able to travel throughout western Santa Barbara County choosing several vineyards (including Scheid Vineyard up in Monterey County) for this multi-vineyard blend. These vineyards meet Bruce's standards for viticultural practices and growing conditions suitable to make this full-bodied yet eminently approachable Chardonnay. All the grapes for this wine were pressed as whole clusters and 30% of the wine fermented in stainless steel without undergoing malolactic fermentation. These two steps lend brightness to the fruit intensity that then integrates with the mouth pleasing weight and supple flavors enhanced by barrel fermentation. Our Santa Barbara County Chardonnay is a good all around choice to satisfy a wide variety of foods. With enough structure to age for five to six years, we think this wine is most enjoyable three years after the vintage year. This is truly a Santa Barbara County blend from warmer Santa Ynez Valley to the cooler Santa Rita Hills.

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Santa Barbara Winery:
Santa Barbara had the good fortune of being the site of one of the numerous California Missions built by the Franciscan Brothers in the late 18th century. The good brothers needed altar wine and a source of reliable drink. Wells and stored water had a habit of becoming contaminated. Whether by choice or necessity they used a variety, now known as Mission, a variety of uncertain origin, but... Read more
Santa Barbara had the good fortune of being the site of one of the numerous California Missions built by the Franciscan Brothers in the late 18th century. The good brothers needed altar wine and a source of reliable drink. Wells and stored water had a habit of becoming contaminated. Whether by choice or necessity they used a variety, now known as Mission, a variety of uncertain origin, but hardy and productive. It produced a very rough wine, suitable for the altar, but it must have made the more worldly members of the Order long for the wines of Europe. In the late 19th century Santa Barbara became an important producer for the San Francisco Market. Santa Cruz Island, 20 miles off the coast at Santa Barbara, was the home of one of the principal suppliers. They grew, made and shipped their wine by boat to San Francisco. This economic model was probably doomed to fail once other vineyards were established closer to the city and in the early 20th century production declined and was finally killed off by prohibition.There were other wineries, smaller wineries that satisfied the local market. One of these was the Packard winery whose building, although abandoned, survived until the late 1950s when it was replaced by a gas station. The gas station has suffered a similar fate but has not engendered the same nostalgia. The modern era began in 1962 with the establishment of Santa Barbara Winery. At that time there were no vineyards in Santa Barbara County. Grapes needed to be shipped from a county to the north, over 100 miles away. Two Bakersfield expatriates planted the first new vineyard in the county in 1965. Experienced growers, they benefited handsomely from the wine boom of the late 60s, and the rest is history. There are now over 100 wineries and 20,000 acres of grapes in the county. Santa Barbara with its three appellations, or districts, Santa Ynez Valley, Santa Rita Hills and Santa Maria is now a very big player. The climate ranges from the very cool to the very warm, allowing for a wide selection of grapes. One of these, Pinot Noir, a cool climate variety, was the principal beneficiary of the movie Sideways, a movie that put Pinot Noir from Santa Barbara on the map. More information about the California Missions and Santa Cruz Island can be found on Wikipedia. Read less

Member Reviews for Santa Barbara Winery Chardonnay Santa Barbara County

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Snooth User: shsim
10326661,302
3.00 5
07/10/2012

This Santa Barbara native has hints of papaya, melon and a blend of tropical fruits. Smooth and creamy, this Chardonnay has a touch of crispness (30% Stainless steel and the rest in a mix of french and Hungarian puncheons- Large barrels holding more than 500 liters) which makes it more enjoyable. It taste a little than sweeter than Chardonnay, like there was some dried toasted raisins thrown in. I just wish the finish was cleaner although it was smooth. For more, please visit http://dionyshius.blogspot.com/2012/07/sb-chardonnay.html


Snooth User: mikespeer
10741941,196
4.00 5
09/23/2012

melon on the nose...on the palatte it is full bodied and very well balanced with a slightly crisp finish



Winemaker Bruce McGuire was able to travel throughout western Santa Barbara County choosing several vineyards (including Scheid Vineyard up in Monterey County) for this multi-vineyard blend. These vineyards meet Bruce's standards for viticultural practices and growing conditions suitable to make this full-bodied yet eminently approachable Chardonnay. All the grapes for this wine were pressed as whole clusters and 30% of the wine fermented in stainless steel without undergoing malolactic fermentation. These two steps lend brightness to the fruit intensity that then integrates with the mouth pleasing weight and supple flavors enhanced by barrel fermentation. Our Santa Barbara County Chardonnay is a good all around choice to satisfy a wide variety of foods. With enough structure to age for five to six years, we think this wine is most enjoyable three years after the vintage year. This is truly a Santa Barbara County blend from warmer Santa Ynez Valley to the cooler Santa Rita Hills.

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