Valley of the Moon Chardonnay 2009
The fruit for this wine comes from select vineyards within the Sonoma Coast region, including the Russian River Valley, Carneros and the southern Sonoma Valley. These cool-climate appellations are characterized by foggy mornings and cool breezes that keep the fruit at an optimum temperature: perfect conditions for growing premium Chardonnay grapes. The fruit for this wine was whole-cluster pressed and fermented in French oak barrels and stainless steel tanks. The wine was allowed to age "sur lies" for seven months with the majority of the wine undergoing malolactic fermentation. The individual lots were then selected for blending and bottling.
External Reviews for Valley of the Moon Chardonnay
"Rating: 87/100 - As reviewed by Connoisseurs' Guide to California Wine (www.cgcw.com) in the October 2010 issue. More than a few unoaked Chardonnays impress us as being overly thin and wholly lacking in interest
Rating: 87/100 - As reviewed by Connoisseurs' Guide to California Wine (www.cgcw.com) in the October 2010 issue. More than a few unoaked Chardonnays impress us as being overly thin and wholly lacking in interest, but here is a very likeable version that is both fruity and nicely filled. Clean and uncomplicated with a light touch of candy to its ongoing themes of fresh, green apples, it is lively and lengthy and will make an engaging foil to chicken and grilled fish alike.Connoisseurs' Guide to California Wine aging recommendation: Drinkable now. Unlikely to improve with further aging.
Food Pairings for Valley of the Moon Chardonnay
Roasted Trout with Lemon & Walnut-Browned Butter Recipe
Velveted Chicken or Shrimp Recipe
New England Clambake Recipe
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Fish Steamed with Ham, Mushrooms, Ginger, Garlic & Scallions Recipe
Halibut with Scallions & Sesame Oil Recipe
Ginger-Sesame-Tofu Summer Rolls Recipe
Popcorn with Sweet Butter and Sea Salt Recipe
Salt-Crusted Trout with Lemon-Dill Beurre Blanc Recipe
Roast Carneros Squab with Pressed Sherry Jus Recipe
Aromas of asian pear, meyer lemon, vanilla and allspice overlay a hint of minerality. The lush mid-palate is accented by layers of honeydew melon and kiwi, and balanced with a long finish of zesty citrus and baked pear.
Notes: Aging: 92% Barrel fermented, aged sur lies for seven months in French and Eastern European oak barrels, 92% Malolactic Fermentation
|Total Acidity: 5.8 grams per liter|