Matanzas Creek Chardonnay

On appearance, this Chardonnay is the color of golden straw. The first nose delivers notes of vanilla and lemon zest. After a swirl, the deeper notes of honey, pear and quince become evident. On the palate, delicate flavors of lemon crème, white peach and pear progress into honeysuckle and butterscotch.

For a small portion of the blend, Winemaker François Cordesse used fruit that experienced some botrytis, or noble rot, prized in France. One hundred percent of the blend went through malolactic fermentation, but careful vinification preserved freshness and prevented any heavy characteristics from developing.

Since 1977, Matanzas Creek Winery has been focused on creating balanced, elegant wines that are regarded as Sonoma County classics. Chardonnay has long been one of our signature varietals, and the 2006 vintage is a fine example of what can be achieved when artisan winemaking techniques are applied to the marvelous bounty of Mother Nature.

Region Description

Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.