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2004 Carneros Estate Chardonnay

  This wine is from a collection of estate-controlled Carneros vineyards that span the entire fog-encased Carneros region. Cooled by the fog every summer day until about 11 AM, the temperature jumps 15 degrees as soon as the sun comes out. As important as the fog, the wind rushes in off the ocean to replace the rising hot air in California’s Central Valley. This wind quickly chills the vines down from their daytime high temperature starting at 3 or 4 o’clock. This climate yields wines with great flavor intensity and more balanced acid.

Gently hand harvested, the grapes were whole cluster pressed. Most lots were inoculated with one of several yeast strains, some lots went through uninoculated fermentations. This wine was two-thirds barrel fermented with sur lees stirring and aging and partially stainless steel fermented to achieve a nuanced balance of fruit and barrel character. This wine has undergone a secondary malolactic fermentation to enhance its buttery creaminess.

Tasting Notes
This wine fills your mouth with an abundance of fruit aromas and flavors of lemon, peach, pear, honeydew melon, kiwi, and apricot. Beautifully multi-layered, this wine also has vanilla, oak smoke, caramel, and hints of spice that melt like butter over time in your mouth. Perfectly balanced with a gentle tingle of acid to keep the fruit lively while preserving silky texture and creamy fullness. This wine will age gracefully.

Alcohol content, 13.9% by volume
11,600 cases produced