2009 La Fenetre Chardonnay Bien Nacido Vineyard Santa Maria ValleyChardonnay from United States
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Wine: "The color of this wine is pale yellow. Silky on the palate with baking spice, birthday cake, floral notes, hazelnut, burnt toast, and rye seed, the wine has an extrem...
- 92 Wine Enthusiast
- 91 Wine & Spirits
- 91 Josh Raynolds - Vinous Media
92 Wine Enthusiast
"The winery's style is a leaner, more minerally and elegant Chardonnay, rather than the blowsy, ripe kind so popular these days. This '09 is quite fine, with brisk acidity and a steely tang to the orange and apricot flavors. Drink over the next three years with shellfish in cream and butter sauces. - SH" (12/11)
91 Wine & Spirits
No tasting note given. (02/12)
91 Josh Raynolds - Vinous Media
"Bright gold. Oak-spiced aromas of nectarine, pear and white flowers. Lush and creamy on the palate, offering plump orchard and pit fruit flavors and a gentle dose of vanillin oak. Finishes smooth and sweet, with excellent tenacity and a resonating floral quality. I really like the blend of richness and vivacity here." (11/11)
"The color of this wine is pale yellow. Silky on the palate with baking spice, birthday cake, floral notes, hazelnut, burnt toast, and rye seed, the wine has an extremely long finish with hints of vanilla, unsweetened cream, butter, and honey. Drink now-2018." - Winery
"The Bien Nacido vineyard was originally planted in 1973. 60% of this wine comes from 'I' block. The wide spacing and consistently high quality in the 'I' block situated on the South facing 'bench' of the Santa Maria valley warranted a new set of inter-plants in the late 1990's. Those new vines which are reaching a lovely stage of maturity develop fruit that has amazing complexity of flavor at lower levels of potential alcohol and balanced acidity. 2009 yielded just over 2 tons per acre."
"The other 40% in this blend comes from the hilltop block 11, which was chosen for planting because of the longer sunlight hours, and extremely poor soil which maintains higher acidity at riper levels of sugar, and a yield of just above 1 ton per acre. The 2009 harvest was extremely pure, allowing for minimally invasive techniques and wines that literally made themselves. Both blocks were hand harvested and gently pressed to 20% new French barrels for fermentation and aging. The wine was racked off the gross lees at 14 months, blended, and then back to barrel for an additional 5 months. It was then bottled un-filtered at 19 months." - Winery
92 - Wine Enthusiast
91 - Wine & Spirits
91 - Josh Raynolds - Vinous Media
|Features||Organic and Biodynamic|
|Taste||apple, pear, peach, apricot, lemon, lime, orange, pineapple, kiwi, butter, cream and vanilla|
|Nose||apple, pear, peach, apricot, lemon, lime, orange, pineapple, kiwi, butter, cream and vanilla|