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Trinchero Chardonnay(2006)
- Winery:
- M. Trinchero Winery
- Varietal:
- Chardonnay
- Region:
- USA > California > Napa
- Type:
- White Wine
- User Tags:
- chardonnay, white grape, spice, typicity, acidic, tropical, seafood, vegetables, fungi, fresh
Vineyard InformationThe majority of our 2006 Trinchero Family Chardonnay came from our 525-acre Los Alamos estate vineyard in the rolling costal hills of central Santa Barbara County. The 2006 vintage was a late, long harvest, which allowed for extended hang time and complexity in flavor. WinemakingWhile most of the wine (72%) was aged in stainless steel, a portion (28%) spent two and a half months in new oak barrelsjust enough to add aromas of vanilla and caramel to the finished wine. Winemaker NotesOur 2006 Family Chardonnay displays the tropical flavors and great acidity typical of our read more...
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Source:
Wine.com
- This Chardonnay displays the tropical flavorsand great acidity typical of Trinchero's Los Alamos Vineyard inSanta Barbara County. There's a slight spice on the silkysmooth finish. Many think that Chardonnays must go with cream saucepastas and lighter dishes, but this Chardonnay caneven be paired with dishes that have a touch of heat. LightAsian fare and seafood dishes with a hint of spice also makegreat accompaniments to this wine. Trinchero's chefpairs the 2006 Chardonnay with pan-seared diver scallopswith shitake mushrooms and fresh basil.
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October 2008
- This Chardonnay displays the tropical flavorsand great acidity typical of Trinchero's Los Alamos Vineyard inSanta Barbara County. There's a slight spice on the silkysmooth finish. Many think that Chardonnays must go with cream saucepastas and lighter dishes, but this Chardonnay caneven be paired with dishes that have a touch of heat. LightAsian fare and seafood dishes with a hint of spice also makegreat accompaniments to this wine. Trinchero's chefpairs the 2006 Chardonnay with pan-seared diver scallopswith shitake mushrooms and fresh basil.
