(From 2014 Vintage) This wine opens with layered aromas of fresh Meyer lemon, shortbread and ripe pear. On the palate are flavors of baked, locally grown, Gravenstein apple framed by hints of sweet spice and white peach. The end result is a broad, juicy, and beautifully balanced mouthfeel.
(From 2011 Vintage) THE SERIES: MONTEREY From our home in the Russian River Valley, La Crema has pioneered cool-climate artisan winemaking. This has led to our exploration of California’s finest coastal growing regions where cooling ocean wind and fog allow the grapes to ripen slowly on the vine, developing complex aromas and flavors. Our quest has drawn us north into the rugged hills of Mendocino and south along the wind-swept slopes of Los Carneros. Our Monterey wines originate on the cool benchlands of this coastal appellation, where beautifully textured Chardonnay makes a natural addition to our portfolio. THE PLACE: MONTEREY The vineyards of Monterey are defined by persistent ocean winds that are funneled down a 90-mile-long valley running north to south between the Santa Lucia and Gabilan Mountains. These strong winds combine with abundant sun and scarce rainfall to give this wine region one of the longest, coolest growing seasons in California. The coolest vineyards are at the northernmost tip of the valley, where Chardonnay develops remarkable aromatic and textural complexity with crisp, firm structural elements. A variety of clones – Clone 4, Dijon and Rued – were chosen for this release to emphasize Monterey Chardonnay’s natural complexity and intense aromatics.
The 2008 release of Sonoma Coast Chardonnay opens with vibrant citrus and crisp green apple aromas, laced with subtle notes of butterscotch and clove. On the palate, flavors broaden into juicy orange and ripe yellow apple, with hints of vanilla and caramel tones adding richness and texture to a long, fresh finish. Alcohol: 13.9% T.A.: 0.60g / 100mL pH: 3.61 R.S.: 0.15% La Crema pressed whole clusters to preserve the intense fresh fruit character of the grapes, then ferment 97% of the juice in barrel and 3% in stainless steel. To add a rich, creamy quality, 70% of the wine underwent a secondary malolactic fermentation that changes strong malic acids into softer, round lactic acids. The wine was aged on the lees for 7 months in primarily French oak (20% new). Toast levels of the barrels ranged from medium to medium plus, adding engaging layers of spice, texture and vanilla. During barrel aging, the lees were stirred every three weeks to enhance the creamy, round character of the wine.
Clean, a touch simple and frontal but decently fruity nonetheless, this easily liked Pinot Noir also finds a passing reference to dried flowers in its aromas. Somewhat rounded at entry, then firmer across the palate, the wine is medium-full in body and shows off both supple and slightly puckery notes as it finishes. A couple of years in bottle would not hurt.
I don't usually like white wine, but we drank this with some grilled salmon and it was excelent! after having it again, I think this is my favorite white wine...
creamy and buttery. pretty good would definitely order again.
Awesome! Smooth, buttery, not too sweet. my fav Chardonnay!
very smooth wine creamy finish
sweet smell fruity with a hint of a dry light finish
very fruity aromas, berry, strawerry. a great Pinot.
very good. super smooth and sweet.
simple, boring Chardonnay.
smooth, creamy aftertaste
nice body not too heavy
perfect all around chard
good hints of butter
Wine Advocate(From 2000 Vintage) Rating: 87/100 - As reviewed in Wine Advocate # 142 on Aug-02