Christie Kiley on July 21, 2014 0 Comments Quick Characteristics Winery: Cakebread Cellars Location: Napa, CA Grape Variety: 100% Chardonnay Vintage: 2012 ABV: 14.20% pH: 3.45 Acidity: 0.73 grams/100 ml Aroma: Tropical Passion Fruit, Crisp Apples & Green Pears; Toasty Oak Flavor: Orchard Fruit, Pears, Apples & Melons Harvested: 09/05–10/03 (2012) I think over the last few years Chardonnay has received a bit of flak, much like that of Merlot. I have an idea why, with all the over-oaked Chardonnay we used to see in the 90s. On the other hand, people loved that over-oaked, buttery Chardonnay stuff. I cannot say I was a fan, I had my fair share, but it did not become my favorite wine by any means. Some people still love the stuff! Today, Chardonnay has come a long way since then and has been making a comeback for a few years now. It is not always over-oaked, but more so, lovingly kissed with a touch of oak. I like to compare oak to that of salt. If you use to much salt, your food is unpalatable, it takes over. Oak is much the same way with wine. On Chardonnay and Oak Why do they put oak with Chardonnay to begin with? Let’s talk about a classic Chardonnay for a moment, Chablis. Chablis is probably the most classically recognized Chardonnay wines the world over. In the beginning, Chablis was placed in older, neutral barrels for aging. However, it was difficult to keep these barrels as clean as they needed to be and at times would spoil the wine. For a while, it was then held and aged in stainless steel. Modern-day Chablis is getting back to oak, but using new oak. Many traditional Chablis wine makers see this as going against tradition. However it seems to be catching on. As I stated earlier however, you need a balance, too much oak and it is just that, too much. There are not too many white varietal wine grapes out there that can hold up to oak. Sure, you have your Fume Blanc, but the full batch of Sauvignon Blanc is not going to be placed into barrels, at least not completely new ones. Sauvignon Blanc is a lighter grape and delicate grape. Chardonnay on the other hand is quite versatile. It is one of the last white grapes to be harvested, it is full-bodied and complex. Oak, if done properly can make for an even more complex wine, add a touch of elegance and a level of savory nuances. This is how I would describe the Cakebread Cellars Napa Valley 2012 Chardonnay. The Cakebread Fruit The blend of this wine comes from the fruit from their very best vineyard sites, located in the southern region of the valley in Carneros. This area is considered the cool region of Napa Valley and is shared with Sonoma. The cool morning fog and breezes which travel up from the San Pablo Bay makes for an ideal climate for their Chardonnay. Though cool, the area benefits from a long growing season which the valley is blessed with. In such a climate the grapes can gradually ripen and mature quite nicely. They develop complex characteristics and maintain a crisp acidity. This fruit mixed in with the more tropical Chardonnay of their more northern vineyard sites create a rich wine. The result is this lovely Chardonnay light on aromas of crisp apple, crisp, green pear and tropical passion fruits and secondary aromas of toasty oak and a yeasty bread starter. Have a sip. The first impression you get is of fresh orchard fruits, supple pear, baked apple and juicy summer melon that finish off nicely with dry minerality balanced with a nice citric mouthwatering juiciness. You can enjoy it now, but it will do nicely in your cellar for about three to five years as well. Pair this wine with any of your favorite shellfish, a chilled summer lobster salad, crab cakes, or just a simple cheese platter of various slightly aged cheeses. More Wine Reviews: Cakebread Cellars Red Hills 2010 Zinfandel Animal Espumante Chardonnay-Pinot Noir 2011 ATS Vineyard Chardonnay from Cuvaison Oakville 2012 Sauvignon Blanc from Flora Springs Winery
