Vintus

Chardonnay Santa Barbara County, Santa Barbara

Shying away from the overtly oaky style of some California Chardonnays, this version shows more of the fruit and acid highlights of the grape variety, especially as these grapes were grown in a cool climate condition. The wine is brisk and clean, with a racy mineral streak running through classic apple and pear flavors, and has elements of lemon and honey. In order to preserve freshness, this wine did not undergo malolactic fermentation.

2006 Vintage Reviews:

“Starts with an opulent, inviting aroma of smoky honey, vanilla, tangerines, Meyer lemons, yellow apricots, green apples and minerals.  In the mouth, the flavors are very similar – an explosion of fruits, spices and toast.  Just a tremendous wine, but for all the volume and complexity, it’s completely balanced.” 94 and Editor’s Choice Wine Enthusiast, September 2008

2005 Vintage Reviews:
"More hazelnut, toasted almond, and buttery popcorn characteristics are found in the 2005 Chardonnay Santa Barbara. Not as forceful, rich, or delineated as the single vineyard cuvee, it is an outstanding Chardonnay to consume over the next 1-2 years." 90 Wine Advocate, August 2007

2004 Vintage Reviews:
“You are likely to find ripe, rich flavors of apple and pear, a slight peach note and maybe even a suggestion of mango. These flavors are fairly intense but not excessively so. The phenolic component that oak tannins can bring to Chardonnay is missing here, but a note of minerality grounds the wine instead. Two other aspects of this Chardonnay are fascinating. One is its fresh acidity, thanks to the lack of malolactic fermentation; this acidity drives the wine’s length across the palate as well as its finish, which is extremely satisfying. The final element is the wine’s amazingly rich, fluid, weighty texture. It’s hard to find a descriptor for this texture. “Silky” is too insubstantial, “creamy” is too heavy. Even as the soft, rich texture envelopes your tongue, the wine’s acidity cuts through, and prevents any heaviness.” 91 Mary Ewing-Mulligan MW, Wine Review Online