91 Points! Very Highly Recommended!

California Grapevine

Medium-light golden yello; attractive, assertive, fragrant, lemony, pear and green apple aroma with light mineral notes; medium to medium-full body; fleshy, pear and apple flavors with firm acidity, a trace of toasty oak, and a slight creaminess in the mouthfeel; lingering aftertaste. A very easy to like Chardonnay, and we also like it having a screw cap. Good value and good availability. Very highly recommended.

The 2011 Ferrari-Carano Chardonnay from Sonoma County has superior lots of wine from our vineyards in Alexander, Russian River, Carneros and Dry Creek Valleys. This full-bodied Chardonnay boasts delicious aromas of baked apple, marshmallow, pear, citrus and a hint of graham cracker, perfectly balanced by flavors of Fuji apple, lemon, vanilla and lingering, creamy toasted oak notes.

Vintage Notes
The growing season got off to a late start with an unusually wet and cool spring. A late-season rain in early June when many of the vines were in bloom and pollinating stunted the size of the crop and created uneven growing patterns in many of our vineyards. Summer temperatures were cool overall, averaging in the low to mid-80s, until mid-September when temperatures reached the mid-90s for nearly a week. This led to ideal maturity, great depth and higher concentration of flavors. The grapes for the Chardonnay were harvested from mid-September to mid-October.

Winemakers Notes
Over 60 individual Chardonnay lots are either whole-cluster pressed or gently destemmed, crushed, pressed, then cold settled for two days in stainless steel tanks before moving to barrels for fermentation. Aged separately in French oak, the wine completes 90 percent malolactic fermentation, then is sur lie aged and stirred every two weeks until blending.

Appellation	80% Alexander Valley, 11% Russian River Valley, 6% Carneros, 3% Dry Creek Valley
Blend:	100% Chardonnay
Cooperage:	35% new French oak, 65% older French oak
Release Day:	January 2013

Rhonda's Recipe and Pairing Notes

Applesauce Walnut Cake with Caramel Glaze

This versatile, full-bodied Chardonnay pairs perfectly with seafood, poultry, white meats, and dishes with cream sauces. Try preparations that include citrus, butter, cream, cheese, bacon, roasted garlic, mustard, nutmeg, thyme, basil, or toasted nuts.