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2013 Sebastiani Steel Chardonnay, Carneros

2013 Sebastiani Steel Chardonnay, Carneros

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$19.00
/ bottle
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Available Starting Sep. 18

Medium bodied, it has concentrated bright green apple, peach and nectarine flavors on the palate. A great reflection of the Carneros appellation.

Ratings
Gold Medal Winner - Sonoma County Harvest Fair - October 2015
Winemaker Notes
This medium-golden Chardonnay is a great reflection of the Carneros appellation. This beauty opens with bright aromas of apricots, nectarine and guava. Medium bodied, it has concentrated bright green apple, peach and nectarine flavors on the palate. It finishes with a refreshingly crisp acidity due to the Clone #4 Chardonnay. Pair this wine with a fresh seafood dish. - Mark R. Lyon, Winemaker
Food Pairing Notes
Pair this wine with a fresh seafood dish.
Composition
100% Chardonnay
Wine Specs
Vintage
2013
Varietal
Chardonnay
Appellation
Carneros
Harvest Date
September 26, 2013
Acid
0.57 g/100ml
pH
3.57
Aging
100% Stainless Steel
Fermentation
No malolactic
Bottling Date
March 2014
Alcohol %
14.50
Production Notes
This is the inaugural vintage of Steel Chardonnay from our new Ramal Vineyard in Carneros to which the Chardonnay Clone #4 is planted. The cooler, windy climate and dense soils of Carneros are excellent conditions for Chardonnay. We selected only the best lots in creating this wine for higher quality and better control. Our main focus for the 2013 Carneros Steel Chardonnay was to emphasize the higher acidity, and crisp style for which the Clone #4 Chardonnay is known when picked at optimal ripeness.2013 was a prime vintage. Warmer and more moderate weather resulted in even ripening of the grapes and great flavor development. The grapes were harvested on September 26, 2013 at optimal ripeness.The grapes were hand-harvested and whole-cluster pressed in small lots. The lots were fermented in stainless steel tanks at cold temperatures for 18 days to capture more aromatics and esters. We prevented the wine from going through malolactic fermentation to retain its natural acidity. The light lees were stirred once a month to gain additional texture and yeast autolysis flavors.
Production
1,500 cases produced. Released September 2014.

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