![Carpe Diem Chardonnay 2013 (Anderson Valley, California) - [WE 90]](http://artisan.wine/cdn/shop/products/carpeDiemChard13-w-2_{width}x.jpg?v=1614109830)
Carpe Diem Chardonnay 2013
(Anderson Valley, California) - [WE 90]
Regular price $30.00 Sale price $18.99 Save $11.01
12-PACK PRICE = $17.99 per item (add 12+ quantity to your basket)
The 2013 Carpe Diem is ripe with aromas and very fruity, but with limited oak expressions. Acidity levels show off the Anderson Valley climate.
Serving: This Chardonnay will go well with baked halibut and a lightly dressed spinach and cherry tomato orzo.
Winemaking
Burgundian winemaking style in Northern California. Clonal Selection: 76 and 96. Yeast Strains: DV10, spontaneous. Cooperage: Damy, Francois Freres, Rousseau. Barrel Regime: 15% new, 15% one year and 70% older French oak. ML: 100%.
Varietal(s): 100% Chardonnay
Aging: nine months in barrels and tanks, sur lies
Wine Alcohol: 12.96%
Acidity: 5.46
pH Level: 3.42
Fermentation: 74% barrel fermented and 26% tank fermented
New Oak: (French) 25%
90 Points - Wine Enthusist Magazine:
"Unusually dry and crisp, this gives up tangy green apple, kiwi and lemon flavors backed by electric acidity, rather light body and a touch of enervating astringency that's unusual in a white wine. Fresh oysters, please." - Jim Gordon (2/1/2015)
Serving: This Chardonnay will go well with baked halibut and a lightly dressed spinach and cherry tomato orzo.
Winemaking
Burgundian winemaking style in Northern California. Clonal Selection: 76 and 96. Yeast Strains: DV10, spontaneous. Cooperage: Damy, Francois Freres, Rousseau. Barrel Regime: 15% new, 15% one year and 70% older French oak. ML: 100%.
Technical Information
Appellation: Anderson Valley, CaliforniaVarietal(s): 100% Chardonnay
Aging: nine months in barrels and tanks, sur lies
Wine Alcohol: 12.96%
Acidity: 5.46
pH Level: 3.42
Fermentation: 74% barrel fermented and 26% tank fermented
New Oak: (French) 25%
Ratings & Reviews
90 Points - Wine Enthusist Magazine:
"Unusually dry and crisp, this gives up tangy green apple, kiwi and lemon flavors backed by electric acidity, rather light body and a touch of enervating astringency that's unusual in a white wine. Fresh oysters, please." - Jim Gordon (2/1/2015)