Our 2009 Chardonnay, from cool-climate vineyards along California’s Central Coast, displays lush peach, tropical fruit, pear and citrus character laced with floral and mineral notes. The fruity aromas and flavors have just the right balance of fresh, crisp acidity and creamy complexity. Winemaker Tom Westberg aged the wine on the yeast (sur lie) to enhance the rich, silky texture, while partial oak aging added toasty notes to the lingering finish. Served lightly chilled, this wine makes an elegant apéritif or complements grilled fish or chicken, seafood salads or creamy pasta dishes.
| Wine maker notes |
| To achieve the balance of fresh fruit expression, texture and complexity, Tom barrel fermented 75 percent of the Chardonnay juice and cold fermented 25 percent in tanks. Partial malolactic fermentation rounded the acidity and added hints of crème brûlée to the lingering finish. The wine was stirred (bâtonnage) during six months of sur lie aging to integrate flavors and enhance silkiness. |
| Technical notes |
| Total Acidity: 0.61 g/l 13.6% abv pH:3.4 |
| Other text |
| "Set just two miles from San Francisco's San Pablo Bay, Acacia Vineyard is in the heart of Napa Valley's Carneros wine region, with stellar views of vineyards and the bay. This premium winegrowing region enjoys the cooling influence of the Pacific Ocean and summer fog, making it an ideal growing area for Pinot Noir and Chardonnay.
Matthew Glynn was born in New York, but moved to California in 1976. His experience with Pinot Noir and Chardonnay goes back to his college years, when he began developing techniques for making Pinot Noir and Chardonnay at Domaine Chandon. While pursuing a graduate degree in viticulture and enology at U.C. Davis (where he had also earned his undergraduate degree in biology and botany in 1995) Matthew received a laureate award from the Conférie des Chevaliers du Tastevin, France's most famous wine brotherhood, which allowed him to continue his studies of winemaking techniques in Burgundy. Matthew developed his expertise with Pinot Noir and Chardonnay at Domaine Bouchard Père et Fils, Domaine de l'Arlot, and Domaine Dujac. He learned all aspects of Chardonnay and Pinot Noir, from trellis management to winemaking, for Premier Cru and Grand Cru wines.
Upon his return to the U.S, Matthew worked as an enologist and assistant winemaker at Gallo of Sonoma, but his passion for the great Burgundian varietals made him an ideal member of the Acacia team when he joined the winery as assistant winemaker in 2005. That passion has served him well as winemaker for A by Acacia. He sees his craft as similar to that of a painter, taking advantage of the broad California appellation to blend the characteristics of grapes from several regions in the state in much the way an artist mixes colors.
Matthew is a member of the American Society of Enolgy and Viticulture, and is the Secrétariat of the Conférie des Chevaliers du Tastevin Laureate's Club. When he is away from the winery, Matthew enjoys music, water sports, and cooking, which brings him back to the subject of wine as he feels strongly that it is best enjoyed with food and people. "Food and wine bring up memories of people, places and experiences," he says, "and that stimulates conversation and stirs the emotions." One of his most memorable bottles of wine is a 1945 Bonnes Mares served to him on his second evening in Burgundy."
*Information retrieved from http://www2.acaciavineyard.com |
