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Ficha de vino
Tasting score:
91,92
Tasted
1
time
Average score per phase
Label
DIAMOND CHARDONNAY 2010
Year
2010
Wine cellar
Uploaded by:
FRANCIS FORD COPPOLA WINERY
Type of wine
Blanco
Varieties
Chardonnay (100%)
Designation of Origin
MONTEREY COUNTY
Grade
13.5º
Aging
French Oak: 6 meses.
Price
€ 24.95
Cataloguing
Fermentado en Barrica
Description
WINEMAKER\'S NOTES
We source our Chardonnay grapes from two distinct vineyards in Monterey County. One is located near the Gabilan Mountain range where the sandy loam soils work to result in a higher degree of flavor concentration. The other vineyard, located in the Arroyo Seco, is positioned on the valley floor where the temperatures remain relatively cool. When we blend the wine from these two regions, we achieve a lovely balance and greater complexity. To craft our Chardonnay, we use a whole-cluster press and split fermentation technique where half of the fruit is fermented in French oak, and the other half is fermented in stainless steel. Additionally, we put the wine that was fermented in wood through malolactic fermentation as well, in order to achieve a lightly creamy texture.
TASTING NOTES
In 2010*, we harvested weeks later than normal due to the chilly spring and mild summer months. It wasnt until later in the season that the temperatures warmed up, which resulted in extended hangtime for the fruit and a beautiful concentration of flavors. This year, enjoy a vivacious Chardonnay that boasts a silky texture and harmonious blend of succulent fruit, spices, and toasted oak.
We source our Chardonnay grapes from two distinct vineyards in Monterey County. One is located near the Gabilan Mountain range where the sandy loam soils work to result in a higher degree of flavor concentration. The other vineyard, located in the Arroyo Seco, is positioned on the valley floor where the temperatures remain relatively cool. When we blend the wine from these two regions, we achieve a lovely balance and greater complexity. To craft our Chardonnay, we use a whole-cluster press and split fermentation technique where half of the fruit is fermented in French oak, and the other half is fermented in stainless steel. Additionally, we put the wine that was fermented in wood through malolactic fermentation as well, in order to achieve a lightly creamy texture.
TASTING NOTES
In 2010*, we harvested weeks later than normal due to the chilly spring and mild summer months. It wasnt until later in the season that the temperatures warmed up, which resulted in extended hangtime for the fruit and a beautiful concentration of flavors. This year, enjoy a vivacious Chardonnay that boasts a silky texture and harmonious blend of succulent fruit, spices, and toasted oak.
Tasted
1
time
for:
Joaquín Parra, Wine Up
2012-05-27
93,0
91,0
92,0
91,92
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