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Items 91-105 of 209
With several new vineyard sources in the 2019 vintage, this wine continues to embody the misty and cool Sonoma Coast, with just a hint of creaminess balancing the bracing acidity.
Pale light gold in color with slight greenish glints. Bright, luminous and limpid. The nose is full of sunshine, gaiety, beauty and maturity. A rich, splendid bouquet of a multitude of flowers. A basket of fruit on a fresh summers morning.
The nose offers refreshing notes of citrus with a hint of vanilla. On the palate, the wine is generous with toasty notes of nuts. Very lean and clean finish.
Aromas of pear, citrus, and tropical fruit. On the palate this medium-bodied Chardonnay offers a refreshing, fruit forward style that is woven together with subtle oak and a balancing acidity.
This is a very creamy and rich Chardonnay. It has bright and sassy fruit - juicy pear flavors with butter pie-crust and toasted butterscotch on a long smooth finish.
Grapes for this wine come from California's Central Coast, where the coastal influences of the Pacific Ocean combined with inland warmth create beautiful, balanced growing conditions for Chardonnay.
Fresh and fruity, this medium-bodied wine also adds touches of toasted oak and butter on the palate for more depth and interest.
Very delicate on the nose, this bottling offers aromas of nectarine, white-melon flesh, a hint of melon rind and light lemon spray. The palate is extremely textural, offering subtle flavors of lemon cream, chalk, lemongrass, ash and Brie rind that will live forever. Drink now through 2042.
Chérisey may not yet be a household name, but if our crystal ball is correct, it’s only a matter of time. The juxtaposition of the delicacy and generosity of the old vine "La Pièce sous la bois" may require you to run to your nearest fainting couch. When you take a sip it’s inevitable that you will sit down, close your eyes and say, “mmm” out loud.
Crisp, rich apple, peach, citrus flavors and aromas found in the Chardonnay grape.
More limestone in the soil compared to Charmois. Native yeast fermentation in stainless steel. Aged in French oak barrels for 24 months, less than 15% new. 30-45 g/L sulfur added at bottling. Corpulent, lemon curd with zippy acidity.
