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Abeja Chardonnay Washington State 2013

Abeja Chardonnay Washington State 2013 is 100 percent Chardonnay

This Chardonnay has the essence of a freshly baked lemon meringue pie, green apple, and Bartlett pear. It is both dense and bright, with a hint of vanilla and cinnamon coming from its time in barrel. Aromas are so much related to experiences. It is a wine that is in the traditional Abeja style, with superb polish, complexity, and balance, yet with a light touch at 13.5 percent alcohol.

 


Review:

"Supple, ripe and complex, with layers of pear, floral, tangerine and a note reminiscent of freshly ironed clothing. Fine acidity carries this through to a refreshing finish. Drink now through 2020. 919 cases made. –HS"
- Wine Spectator (November 15th, 2015), 91 pts

"Abeja’s 2013 Chardonnay offers clean, crisp notes of apple blossom, white flowers, citrus and brioche. Fermented and aged in barrel (40% new), it has a solid mix of richness and freshness, is beautifully balanced, and will drink nicely for 2-3 years. - Jeb Dunnuck"

- The Wine Advocate (erobertparker.com, June 2015), 91 pts

"A blend of top sites Celilo and Conner Lee, this appealing wine displays aromas of candy corn, corn silk and chamomile. The stone-fruit flavors are elegantly styled, showing a sense of restraint and balance that carries through the lingering finish."

- Wine Enthusiast (September 1st 2015), 91 pts

 Wine Advocate: 91 Wine Enthusiast: 91 Wine Spectator: 91
Alain de la Treille Chardonnay 2017

This chardonnay has a characteristic pale yellow color with a shade of gold and subtle nose that will remind you the fresh butter nuts and roasted almonds. On the palate, it is full bodied and fruity with a pleasant roundness.

Average age of the vines is 25 years old.

We produce a part of this cuvee with 12 hours skin maceration and another part from directly pressed grapes.

Wine was slightly filtered before bottling to insure the wine remains stable.

Best friend as an aperitive or with freshwater fish, shellfish and goat cheeses.


Review:

"This is solid, delicious chardonnay, suitable for casual everyday drinking or for parties. Don't look for oak flavors, just good clean fruit. - Dave McIntyre"
- Washington Post - VERY GOOD
Annefield White Blend 2013

This complex blend calls to mind fresh flowers, honeysuckle and herbs, and is balanced with a wonderful, fruity, crisp acidity. Bright with tropical flavors like pineapple and mango. This wine is off-dry with a pleasant and casual demeanor. It is, in a word, "fun."

Annefield White Blend  2013 is made from 33% Traminette, 20% Vidal Blanc, 19% Chardonnay, 13% Riesling, 9% Petit Manseng, 6% Viognier

Serve with assertive dishes with Thai or Vietnamese-inspired spices or sip it on the patio or in the hot tub

Fermentation Seasoned French Oak Barrels

Harvested in September 2013
Released: Spring 2014

pH: 3.35
Total Acidity: 5.8 g/Liter
Residual Sugar: 2.5%

Big Table Farm Chardonnay 2013

Barrel fermented in mixed age French oak producing a medium clear lemon color. This wine has a luminescent, straw color with a subtle sheen. Meyer lemon, white nectarine, baking spice, and salt water taffy on the nose. The palette offers up warm oak spice, sandalwood, and stone fruit.

With a lemon-butter-cream texture, this wine is lush yet still very bright and fresh. Lively acidity, with a custard type of roundness/richness, and the warm oak spice follows through on the pallet. Delicious balance between richness and freshness.

As with all our whites, this wine will reward you for cellaring.


Reviews:

94 points — Wine & Spirits Magazine
Year's Best Chardonnay — Wine & Spirits Magazine
93 points — Wineanorak

Light and sleek, this refined style unfurls pear, floral and spice flavors gracefully. This has presence and elegance. Drink now through 2018. 476 cases made. - 91 Point Wine Specator

 

 Wine Spectator: 91 94 Points
Big Table Farm Chardonnay 2014

Barrel fermented in mixed age French oak producing a medium clear lemon color. This wine has a luminescent, straw color with a subtle sheen. Meyer lemon, white nectarine, baking spice, and salt water taffy on the nose. The palette offers up warm oak spice, sandalwood, and stone fruit.

With a lemon-butter-cream texture, this wine is lush yet still very bright and fresh. Lively acidity, with a custard type of roundness/richness, and the warm oak spice follows through on the pallet. Delicious balance between richness and freshness.

As with all our whites, this wine will reward you for cellaring.


Reviews:

Bright straw. Fresh citrus and orchard fruits, smoky minerals and ginger on the incisive nose. Silky and focused on the palate, offering nervy Meyer lemon and green apple flavors that give way to deeper melon and peach with air. Finishes silky and long, displaying an echo of bitter citrus pith and lingering spiciness. - Vinous 90 Points

Bright, taut and focused, with spicy pear and Meyer lemon flavors that dance into a long and lively finish. Drink now through 2020. 680 cases made. - Wine Spectator 90 Points

 

 Vinous Antonio Galloni: 90 Wine Spectator: 90
Black Oak Chardonnay - 2017

There are wonderful aromas of summer-ripe peaches with tropical fruits and flowers. The silky-smooth flavors are reminiscent of baked apples and toasty vanilla bean. The lively acidity makes this an extremely well-balanced Chardonnay. The finish is long and fruity, with an interesting hint of hazelnuts. This wine’s overall taste profiles is creamy with apricots and lemons.

Bressia Lagrima Canela 2015

Bressia Lagrima Canela is made from 70 % Chardonnay, 30 % Semillon

Barrel fermented for 14 months in new French and American oak

Tears of happiness, passionate and sensual, are brought on by this blend, from the most intimate place, to transform them into pleasure and hypnotism. The cinammon of the soul is combined with sweetness and delirium in this original "assemblage". It is an intense greenish-yellow wine with luminous golden highlights. It has fresh, elegant floral aromas lent to it by its grape varieties, as well as a touch of oak from its oak aging. On the palate it has very good body, and good unctuosity but at the same time is fresh and floral. It is a wine of great delicacy and subtle elegance.

Light gold colored with a perfume of candle wax, pear, melon, and toasty oak, on the palate the wine is medium-bodied with well-integrated oak, dry flavors, a creamy texture, and outstanding depth and concentration.

 


"The white 2015 Lágrima Canela felt better balanced than the 2013 I tasted last time. It's a blend of Chardonnay from Gualtallary with 30% Semillon from Tunuyán in the Uco Valley. It's a barrel-fermented blend that matured for eight months in new 300-liter French oak barrels, but somehow the fruit is in the forefront, and the oak feels better integrated than in the past. The palate also has very good freshness and is nicely textured, with an impressive, long and persistent finish. It's very tasty and faintly balsamic. It's very drinkable now, but time in bottle should only do it good. 5,000 bottles were filled in November 2015. Luis Gutiérrez"

- Robert Parker's Wine Advocate (December 2016), 91 pts

 Wine Advocate: 91
Bressia Monteagrelo Chardonnay 2015

In Monteagrelo we bring the soul of each varietal, its intimate relationship with its place of origin and its deeproots in that place. The result is an incredibly intense, yet delicately harmonious wine that excites, seduces and captures.


Monteagrelo Chardonnay  is a wine of greenish-yellow color with good intensity and luminous highlights. It gives aromas typical to the variety, combined with a touch of the oak in which it was aged. On the palate it is fresh and floral, with good body and a long, elegant finish.

Buty Chardonnay Conner Lee Vineyard 2014

While this wine displays the poise, structure and minerality that have become hallmarks of our Conner Lee Vineyard Chardonnay, the warm vintage has also delivered alluring orange spice and tropical flower notes that accentuate the lovely depth and richness.

This vivid chardonnay comes from Conner Lee’s prized 1989 and 2005 ‘clone #95’ blocks—both planted with ungrafted vines in sandy-silt soils. While it displays the poise, structure and minerality that are hallmarks of Conner Lee, the warm vintage has also delivered alluring orange spice and tropical flower notes that accentuate the lovely depth and richness. On the silky palate, layers of zesty citrus mingle with chamomile, hibiscus and honeysuckle, resulting in a wine that effortlessly combines power and grace


Review:

The aromas entice with notes of wet stone, honeysuckle, chamomile and stone fruit. The palate is generous in flavor and feel, showing a fine sense of balance. Wine Enthusiast 90 Points

 Wine Enthusiast: 90
Buty Chardonnay Conner Lee Vineyard 2015

While this wine displays the poise, structure and minerality that have become hallmarks of our Conner Lee Vineyard Chardonnay, the warm vintage has also delivered alluring orange spice and tropical flower notes that accentuate the lovely depth and richness.

This vivid chardonnay comes from Conner Lee’s prized 1989 and 2005 ‘clone #95’ blocks—both planted with ungrafted vines in sandy-silt soils. While it displays the poise, structure and minerality that are hallmarks of Conner Lee, the warm vintage has also delivered alluring orange spice and tropical flower notes that accentuate the lovely depth and richness. On the silky palate, layers of zesty citrus mingle with chamomile, hibiscus and honeysuckle, resulting in a wine that effortlessly combines power and grace



Bydand Chardonnay Sonoma Coast 2015

Bydand Chardonnay Sonoma Coast is made from 100% Chardonnay

Aged for 16 months in 30% new French oak, 70% neutral French oak

Farmed by one of California’s most respected and longest operating grape-growing families, the Roberts Road Vineyard is located in the Petaluma Gap. Sitting on well draining gravel soils, coastal winds allow for a long, slow and even growing season. Planted in 1998 these Dijon 95 grapes provide minerality and vibrancy to a full-bodied wine with impressive purity of flavor and mouth-feel. French oak barrels add subtle toast to aromas of pear, stone fruits and white citrus.

Chakana Estate Chardonnay 2017

Yellow with green hints Pineapple aromas with toasty notes and a fresh mineral character and finish.

Grape Varietals 90% Chardonnay and 10% Sauvignon Blanc
ABV 14%
Aging 20% barrel-fermented and aged for 4 to 6 months in the same barrels
Serving Temp 50-55 degrees Farenheit°F
Closure Cork
Agricultural Method Sustainable
Residual Sugar
Dry - less than 4 grams/liter


 

 

Chartron & Trebuchet Bourgogne Blanc 2016

Chartron & Trebuchet Bourgogne Blanc is made from 100% Chardonnay aged 8 months. 50% of the cuvée is aged in oak barrels. The other 50% is aged in stainless steel tanks.

Light golden color, limpid, with greenish highlights. Richly aromatic exuding aromas of dried fruits and white flowers. The stainless steel tanks bring fruitiness and freshness whereas the oak barrels bring structure and roundness.

Bourgogne Chardonnay is perfect with appetizers, white meats, sea food, grilled fish and goat cheese. It is best served chilled (10/12°C).

Chartron & Trebuchet Chablis 2013

Light and clear in color. Sharp nose (lemon, green apple), fresh and mineral (flint). There is freshness in the mouth with good acidity, aromas of lime and the typical minerality on the finish, which Chablis is renowned for!

GEOGRAPHICAL SITUATION: 

Located in northern Burgundy near Auxerre, the Chablis vineyards are alongside a small river aptly named: the Serein ("Serene").

SOIL TYPE:
The Chablis region is a limestone plateau cut by valleys. The Premier Crus lie on a stratum dating from the Kimmeridgian (155 millions years BC) with alternating marl and limestone and tiny deposits of oysters in the rock, reminiscent of the warm and shallow sea which then covered Burgundy.

VINEYARD:
Exclusively white wine production. Average age of vines: 20 years. The vines are worked using integrated viticulture. Plantations: 10,000 feet / hectare - Yield: 60 hectoliters / hectare.

VINIFICATION:
Traditional vinification. The grapes are pressed on arrival at the winery using pneumatic presses. The fermentation takes place in stainless steel tanks thermoregulated at 16°C.

Perfect with hot oysters or fish in sauce, but also with white meats in sauce (veal, poultry). Sushi pairs perfectly with its minerality. Goat cheese, Blue cheese and Comté cheese.

Chartron & Trebuchet Chablis 2015

Light and clear in color. Sharp nose (lemon, green apple), fresh and mineral (flint). There is freshness in the mouth with good acidity, aromas of lime and the typical minerality on the finish, which Chablis is renowned for!

GEOGRAPHICAL SITUATION: 

Located in northern Burgundy near Auxerre, the Chablis vineyards are alongside a small river aptly named: the Serein ("Serene").

SOIL TYPE:
The Chablis region is a limestone plateau cut by valleys. The Premier Crus lie on a stratum dating from the Kimmeridgian (155 millions years BC) with alternating marl and limestone and tiny deposits of oysters in the rock, reminiscent of the warm and shallow sea which then covered Burgundy.

VINEYARD:
Exclusively white wine production. Average age of vines: 20 years. The vines are worked using integrated viticulture. Plantations: 10,000 feet / hectare - Yield: 60 hectoliters / hectare.

VINIFICATION:
Traditional vinification. The grapes are pressed on arrival at the winery using pneumatic presses. The fermentation takes place in stainless steel tanks thermoregulated at 16°C.

Perfect with hot oysters or fish in sauce, but also with white meats in sauce (veal, poultry). Sushi pairs perfectly with its minerality. Goat cheese, Blue cheese and Comté cheese.

Chartron & Trebuchet Chablis Premier Cru Montmains 2017

Chartron & Trebuchet Chablis Premier Cru Montmains  is made from 100% Chardonnay.

Aged on the lees for 10 months. No Oak.

The Chablis region is a limestone plateau cut by valleys. The Premier Crus lie on a stratum dating from the Kimmeridgian (155 millions years BC) with alternating marl and limestone and tiny deposits of oysters in the rock, reminiscent of the warm and shallow sea which then covered Burgundy.
Chartron et Trebuchet Chablis 1er Cru Montmains has subtle lemony and floral notes that open out onto more mineral nuances. The attack is frank and precise, with a remarkable finish. Aromas of chalk, jasmine and lemon confit embellish the mouth.

Average age of the vines is 20 years old
Wine was slightly filtered before bottling.

Perfect with hot oysters or fish in sauce, but also with white meats in sauce (veal, poultry). Sushi pairs perfectly with its minerality. Goat cheese, Blue cheese and Comté.

Chartron & Trebuchet Macon-Villages Chardonnay 2015

White gold in color with silver highlights. The notes of chalk and limestone make it a very tense and mineral wine. The palate is complex with aromas of lemon and orange blossom. The freshness is ensured by a good acidity that pleasantly wakes up the taste buds.

Ideal as an aperitif, but also with poultry and veal in creamy sauce, creamy risotto with meat or fish, grilled fish, cold antipasti and ratatouille, mixed salads, sushi. Perfect with Goat cheese.

Chartron & Trebuchet Meursault 2013


Lemon yellow, clear and bright, with light green reflections. An already very flattering nose on notes of toast, orange and jasmine. A rich and generous palate with great aromatic precision and a beautiful acidity in the finish... All the characteristics of a great Meursault are gathered here!

GEOGRAPHICAL SITUATION:
In the heart of the Côte de Beaune, between 200 and 300 meters above sea level and facing East / Southeast, the vineyards surround the picturesque village of Meursault.

SOIL TYPE:
The vineyards find their excellence on calcareous marl.

VINEYARD:
It is Chardonnay which is best suited to the land of the Côte de Beaune. This excellent land was highlighted by the Cistercian monks from the year 1098. 
Average
age of vines: 30 years. 
The vines are worked using integrated viticulture. 
Plantations: 10,000 vines / hectare. 
Yield: 40 hectoliters / hectare.

HARVEST:
Harvest by hand.

VINIFICATION:
Traditional vinification. The grapes are pressed immediately upon arrival at the winery in pneumatic presses. The alcoholic fermentation is carried out in oak barrels, 50% new oak.

AGEING:
The wine is aged for 16 months in oak barrels with regular stirring to gain depth and complexity.

Blends elegantly with meat and fish with a noble and beautiful texture (veal or chicken in white sauce, roasted sea bass, but also foie gras) or grilled seafood and sauce (shrimp, lobster ...). Delicious as an aperitif and with cheeses with a light taste (Camembert, Brie, Blue cheese, Goat cheese, Gruyere...).


Review:

"A classic Meursault in its lush, rounded texture, floral green pear scents and voluptuous nut meat flavors, this tightens up as firm acidity adds to the leesy grip. It’s ready to decant for roast fish."
- Wine & Spirits Magazine (Year's Best White Burgundy, April 2017), 90 pts


 90 Points
Chartron & Trebuchet Meursault 2015


Lemon yellow, clear and bright, with light green reflections. An already very flattering nose on notes of toast, orange and jasmine. A rich and generous palate with great aromatic precision and a beautiful acidity in the finish... All the characteristics of a great Meursault are gathered here!

GEOGRAPHICAL SITUATION:
In the heart of the Côte de Beaune, between 200 and 300 meters above sea level and facing East / Southeast, the vineyards surround the picturesque village of Meursault.

SOIL TYPE:
The vineyards find their excellence on calcareous marl.

VINEYARD:
It is Chardonnay which is best suited to the land of the Côte de Beaune. This excellent land was highlighted by the Cistercian monks from the year 1098. 
Average
age of vines: 30 years. 
The vines are worked using integrated viticulture. 
Plantations: 10,000 vines / hectare. 
Yield: 40 hectoliters / hectare.

HARVEST:
Harvest by hand.

VINIFICATION:
Traditional vinification. The grapes are pressed immediately upon arrival at the winery in pneumatic presses. The alcoholic fermentation is carried out in oak barrels, 50% new oak.

AGEING:
The wine is aged for 16 months in oak barrels with regular stirring to gain depth and complexity.

Blends elegantly with meat and fish with a noble and beautiful texture (veal or chicken in white sauce, roasted sea bass, but also foie gras) or grilled seafood and sauce (shrimp, lobster ...). Delicious as an aperitif and with cheeses with a light taste (Camembert, Brie, Blue cheese, Goat cheese, Gruyere...).


Chartron & Trebuchet Montagny Blanc 2015

Chartron & Trebuchet Montagny Blanc is made from 100% Chardonnay
Very attractive wine, with a nice gold, with green tints. Delicate bouquet with a hint of hazelnuts and ferns. Slightly mineral, and full of fruit with a beautiful lingering flavor.

Wine of character and finesse. Ideal with shellfish, oysters, grilled or fried fish and fish prepared with sauce.


 
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Pago de los Capellanes Crianza 2015

Prepared with Tempranillo grapes (100%), this wine has a very bright, intense maraschino cherry colour that fades to a Cardinal red rim.

It has a very marked aroma with a good balance of fruit and wood, where tones of vanilla intermingle with well-ripened fruit, black berries and wild fruits. There are also noticeable hints of leather and liquorice, resulting from the mingling of the French oak and the aromas inherent in this variety of grape. 

In the mouth, the wine has a smooth texture but fills the palate with balanced flavours, including fine tannins, which help extend the life of the wine. The finish and aftertaste are both long and elegant.

Vineyard: 

Pago de los Capellanes, Pedrosa de Duero. 

Variety composition: 

100% Tempranillo.

Type of soil: 

Clayey and chalky. 

Aging: 

12 months in barrel and remainder on rack.

Type of oak: 

100% French oak, medium toast.

Serving: 

Uncork and decant one hour before serving at a temperature of 16-18 ºC.

Selected harvest with yields limited to 5000 kg per hectare. The harvest begins in early October, starting with the most mature parcels. Once the grapes are brought into the winery, the tanks are seeded with indigenous yeast (start culture) and the alcoholic fermentation begins. During the barrelling period, which lasts 30 days, the wine is crushed and pumped over daily, all the while controlling the density, temperature and evolution of the yeast. At the end of this fermentation, the tanks are emptied and the wine taken for malolactic fermentation.

The malolactic fermentation begins without the addition of bacteria. The temperature is held steady at 20ºC for period of 22 days, during which we monitor the levels of malic and lactic acids. When the malic acid content is less than 0.1 grams per litre, the wine is decanted to separate the lees and is transferred directly to the barrels without undergoing any type of filtration, clarification or cold treatment.

The wine is aged for twelve months in new and semi-new French oak barrels (no more than three years old). At the end of this period, it is taken to the tank for homogenisation, where it undergoes light filtration through cartridges (open pore) and is then bottled.