Wine Notes
2010 Sonoma Coast
Chardonnay
The 2010 vintage will go down in history as being one of the most extreme and difficult in California. The vintage began with a cold spring and early-season rains, followed by persistent fog that remained until late morning or early afternoon. In mid-August, the cool summer was hit with record-high temperatures, peaking at 116 degrees Fahrenheit. This was devastating for many vineyards, but the cool Sonoma Coast vineyards fared well due to the coastal influences. In general, this vintage required a longer hangtime for Chardonnay, lending to more complex flavors, yet bright, vibrant acidity. This complex vintage will translate to beautiful, complex wines.
Composition & Analysis
100% Sonoma Coast Chardonnay
Aged 11 months sur lie in 100% French oak
Titratable Acidity 0.648g/100mL
pH 3.51
Alcohol by Volume 14.2%
4,536 cases (181 barrels) produced
Accolades
2010 Sonoma Coast Chardonnay
Wine Enthusiast
91 Points | Editor's Choice
"Could be a Sauvignon Blanc, with Meyer Lemon, green apple and tropical fruit flavors, accented with crisp acidity. That's no disrespect. It's a compliment, in this age of clumsy, overoaked Chardonnays. Elegant and food-friendly, it's brightened with the acidity of fresh lime." S.H. (12/31/2011)
Wine Spectator
87 Points
"Offers a spicy, tangerine-laced flavor profile, easy drinking, elegant and delicate. Drink now through 2016. 4.536 cases made." J.L. (Web Only 2012)
Wine Pairing
Pasta with Shrimp and
Meyer Lemon
1 lb. fresh pasta (fettucine or pappardelle)
1 lb. 16/20 wild American shrimp
1 t. minced shallot
2 T. unsalted butter
Zest and juice of one Meyer lemon
1 T. chopped parsley
Bring water to boil in a large pot and season generously with salt. Sweat shallots in butter over low heat. Add shrimp to shallots and cook until done. Add juice and zest of Meyer lemon and remove from heat. Meanwhile, cook pasta until al dente, drain thoroughly, and add to pan of shrimp. Toss pasta and shrimp together gently with a tablespoon of butter and chopped parsley. Season to taste with salt and pepper.
