Pine Ridge was one of the first wineries to pair French Dijon clones with the cool Carneros terroir. Our estate vineyards in this fog-shrouded region enjoy a long growing season, allowing the development of intense tropical fruit and citrus flavors. The result is a California Chardonnay that is stylistically original, a perfect marriage of both French and California winemaking techniques.
Gleaming radiant gold, our 2014 Dijon Clones Chardonnay sings
from the glass with enticing aromas of lemon peel, fresh white flowers and citrus
blossom, interlaced with subtle notes of lemon tart, ground nutmeg and honeyed
graham cracker. The wine exhibits a rounded mouthfeel with refreshing acidity, opening
with bright flavors of pineapple juice, sweet candied lemon and creamy lemon curd,
leading into hints of white nectarine, yellow pear and vanilla bean that linger through
the clean, lasting finish.
Overcast mornings and cool afternoon breezes contribute to a slow
and even rate of fruit maturity, leading to an optimal balance of sugar and acid and
an outstanding intensity of fruit flavors. Closely planted to 3.5’x 6’ spacing with
devigorating rootstock, our Carneros estate vineyards feature Dijon Chardonnay clones
76, 95 and 96.
2014 was a consistently temperate growing season
in Napa Valley, with moderate temperatures and minimal rain in September, allowing
even ripening and yielding exquisite, balanced fruit. Our Chardonnay was hand-harvested
at night at an optimal level of ripeness in mid-September, then quickly sorted and pressed
in full cluster. The wine was fermented in 35% new French oak barrels, aged for seven
months sur lie and stirred occasionally to promote complexity. In order to preserve bright
acidity and citrus notes, malolactic fermentation was not allowed to occur.
Food Pairing Notes
Well-rounded and bright, this supple Chardonnay would pair wonderfully
with a variety of seafood dishes, such as shrimp fra diavolo or octopus salad with white
beans and lemon. This versatile wine would also delight alongside poultry or vegetarian
dishes and would make an excellent partner to a cheese course when matched with La
Bonaparte, a creamy cow’s milk cheese from Quebec.