I am excited about our new, yet to be released, 2014 Glenwood Cellars Chardonnay, which just received a 90 point rating by Wine Enthusiast magazine.
This is the third vintage of our Glenwood Cellars Chardonnay that I have made with the winemaking team of Kent Humphrey and Hanna Chort. Our last two vintages were both rated at 90 points by Wine Enthusiast.
The wine is 100% Sonoma Coast Chardonnay coming from vineyards in the Russian River Valley and Carneros. The wine is blended, produced and bottled at Punchdown Cellars in Santa Rosa, Calif.
Both of the winemakers are associated with Eric Kent Wine Cellars, also headquartered in Santa Rosa. I am very pleased to have teamed up with these two talented winemakers to make our various Sonoma Coast wines.
Winemaker’s Tasting Notes
Our 2014 Sonoma Coast Chardonnay is 100% Chardonnay hailing from the Russian River Valley and the rolling hillsides of Carneros.
Pale golden in hue, the nose offers up rich lemon custard, toasted brioche, apricot and crème brulée, with subtle vanilla bean and marzipan completing the ensemble. Fresh Anjou pear, baked Granny Smith apple and roasted hazelnut flavors are supported by generous texture and kept lively throughout with bright acidity from start to finish. Judicious use of the best new French oak finishes a deftly balanced wine that celebrates the true potential of one of the world’s most popular white wines
100% barrel-fermented and aged, with roughly 30% new French oak.
The Taste of Chardonnay
There are two primary Chardonnay tastes: The first one is oaky. I believe it to be more of a New World wine style. The second is a softer un-oaked flavor which I believe to be more of an Old World style wine, The Old World style is my personal favorite of the two flavor profiles.
I am a fan of other Old World white wines, especially Viogniers and Semillons. Our 2012 Glenwood Cellars Chardonnay was a blend of 98% Chardonnay and 2% Viognier.
When we are blending our Glenwood Chardonnay I am looking for a flavor profile that offers aromas and tastes of berries, fruit and citrus, along with hints of almonds or vanilla bean . I like medium acidity and a lasting finish. At times it is difficult to achieve these tastes, but one that we strive for in making our Chardonnays.
Our Chardonnays should pair well, as most Chardonnays do, with soft cheeses or more mild cheeses. It should also pair well with fish, chicken, turkey, some pork dishes, salads and most vegetables. It can be great fun to experiment to see what pairings you enjoy.
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Until next week,
Calendar of Events
- March 3rd – National Mulled Wine Day
- April 17th – International Malbec Day
- May 4th – International Sauvignon Blanc Day
- May 9th – National Moscato Day
- May 21st – National Chardonnay Day
- May 25th – National Wine Day
- June 11th – National Rosé Wine Day