2010 Ferrari-Carano Chardonnay

Year: 2010
Appellation: Sonoma County
Country: USA - California
Wine Advocate: 88
Connoisseurs' Guide: 88
Wine Enthusiast: 90
White Wine
Alcohol by Volume: 14.1%
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"The 2010 Chardonnay is an attractive, generous white laced with pears, lemon, flowers and a hint of vanillin. Though medium in body, it shows gorgeous persistence and length all the way through to the creamy, enveloping finish. Ferrari-Carano’s Chardonnay remains one of the best values in California Chardonnay. Anticipated maturity: 2012-2015." (WA)

"A bit deeper in fruit than the winery's more expensive Tré Terre bottling in 2010 and more typically varietal in its ripe-apple bias, this attractive, medium-bodied Chardonnay is clean as can be and sports a nice bit of palatal roundness with balancing acidity showing up at the end. While we do not expect it to gain great complexity over time, it has both the structure and keen fruit of a wine that will keep. Reviewed: June 2012" (CG)

"A distinguished, opulent Chardonnay that’s a real testimony to the art of blending. Offers waves of orange custard, sweet pineapple tart, crème brûlée, buttered toast and cinnamon spice flavors, brightened with zesty acidity. Easy to find, with more than 38,000 cases produced." (WE)

Winery Notes:
The 2010 Ferrari-Carano Chardonnay from Sonoma County has superior lots of wine from our vineyards in Alexander Valley, Russian River Valley and Carneros. This full-bodied Chardonnay has delicious aromas of apple, orange blossom, pear, marshmallow and a hint of graham cracker, perfectly balanced by flavors of lemon, peach, honey, and lingering, creamy toasted oak notes.

Vintage Notes
Record rainfall in the spring was followed by a record mild summer; July being the coolest it’s been in 50 years. All the mild weather led to grapes with slightly higher acid levels. Harvest began in September, about two weeks later than normal, with the last grapes being picked mid-October.

Winemakers Notes
Over 60 individual Chardonnay lots are either whole-cluster pressed or gently de-stemmed, crushed, pressed, and then cold settled for two days in stainless steel tanks before moving to barrels for fermentation. Aged separately in French oak, the wines complete 85 percent malolactic fermentation and are sur lie aged and stirred every two weeks for ten months