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The Chalone 2004 Chardonnay has the classic citrus-pineapple tropical fruit aromas of our region, combined with luscious pear flavors, crisp acidity and bright floral aromas. Aged in French and older American barrels, the wine shows a very long, elegant finish, and is with livelier seafood dishes, such as a Crab Louis salad; grilled sea bass; or firmer cheeses such as Pecorino Sardo, Cantal, aged Vermont Cheddar, or a young goat cheese like Montrachet. |
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Our Monterey County, California, Pinot Blanc was 85 percent cold fermented in stainless steel tanks and 15 percent barrel fermented. We aged the wine for 10 months in French oak barrels to enhance the finish. We've found that leaving the wine on the lees adds the signature hazelnut character typical of Chalone white wines and builds mouthfeel and finish. The result is a wine with intense fruit aromas of peaches, pears and hints of mango and citrus. |
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The grapes for our 2005 Monterey County Pinot Noir come from the coastal foothill regions in the Salinas Valley. The wine features rich aromas of tart black cherries with hints of clove and nutmeg. Ripe flavors of raspberries and cola follow on the palate. A small amount of Petite Sirah adds richness, giving the wine additional weight. This is a full-bodied wine with balanced acidity and a supple mouthfeel. It has the elegance to work well with turkey or duck, rich fish like tuna or salmon, and |
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This is our third release of Syrah from Chalone Vineyard and is as good as or better than our 2002, which was chosen as one of top 100 wines of the year by Wine Spectator. Due to gentle fruit handling, the wine is effusively fruity, with aromas of dark Bing cherries and blackberries, soft texture and intense fruit. French Oak added sweet vanilla and firmed up the naturally soft tannins. Small additions of Grenache (5%) and Viognier (3%) add complexity and lift the aromas. |
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