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Peter Paul Chardonnay
Year
2009
2009
Varietal
Chardonnay
Chardonnay
Style
Rich
Rich
Origin
United States
United States
Pairing
Poultry
Poultry
$38.00 $32.30 per bottle
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Origin
The Russian River Valley is the heart of Sonoma wine country. Characterized by its close proximity to the Pacific Ocean, this is one of California's coolest winegrowing regions. During the growing season, the fog typically rolls in during the late afternoon and retreats back to the Pacific by noon the following day. This "natural air conditioning" allows the grapes--most notably Chardonnay and Pinot Noir--to ripen more slowly while retaining flavor, aromatic intensity and elevated levels of acidity. Pairings
While it is important to match dishes to Chardonnay's inherent citrus, pear, apple and even tropical fruit flavors, it is also critical to pair foods with the right weight and texture. The generous use of French oak has had a profound stylistic impact on Peter Paul's 2009 offering and nudges it up a few notches on the heft scale. While this full-bodied Chardonnay can offer deep satisfaction when served without food, it is best enjoyed with dishes of similar weight and body, such as rich seafood entrees, like monkfish and lobster, as well as poultry, pork and veal.Serve chilled (52°F). Do not overchill.
Winemaker
Peter T. Paul fell hopelessly in love with wine after he was introduced to the wonders of Burgundy and Château d'Yquem. A graduate of the University of New Hampshire and Boston College, he went on to do quite well in the financial services industry, which enabled him to pursue his lifelong passion for wine. In 1999, he bought Grove Street Winery and is now the owner and chairman of Peter Paul Wines, based in Healdsburg, Calif. The winemaking team of Daniel Moore and Jeff Morgan sources sustainably farmed grapes from premier vineyard sites in Sonoma, Napa and Oregon's Willamette Valley. The Wine
Peter Paul's 2009 Russian River Valley Chardonnay was picked at perfect ripeness, whole cluster pressed and barrel-fermented using a blend of indigenous and cultured yeasts. It was then aged for nine to 12 months in French oak barrels before being gently bottled without filtration. Once in the glass, it leads with an attractive aromatic display of lemon custard, poached pear, citrus blossom and freshly baked brioche. The full-bodied, richly textured palate--featuring flavors reminiscent of Bartlett pears sautéed in lemon, butter and a dollop of honey--is framed by toasty, sweet oak with notes of wood smoke, vanilla and assorted baking spices. Recently Viewed :
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