Joseph Carr Chardonnay 2018
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This is a white wine imageJoseph Carr Chardonnay 2018

 
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Tasting Notes
The bouquet is intensely aromatic and features notes of ripe peach and lemon. Flavors of toffee and almonds emerge on the palate, bolstered by lively acidity, a creamy mouthfeel, and a long finish.

Vineyard Notes
The grapes were picked at the peak of flavor ripeness in early September and were gently pressed using a membrane press. The wine was fermented in both barrel and stainless steel tanks then aged sur lie for eight months in 20 ... read more
Item ID: #42338
Size: 750mL (wine)
Closure: Cork
Alcohol by vol: 14.2%

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Item Description

Tasting Notes
The bouquet is intensely aromatic and features notes of ripe peach and lemon. Flavors of toffee and almonds emerge on the palate, bolstered by lively acidity, a creamy mouthfeel, and a long finish.

Vineyard Notes
The grapes were picked at the peak of flavor ripeness in early September and were gently pressed using a membrane press. The wine was fermented in both barrel and stainless steel tanks then aged sur lie for eight months in 20 new French oak. The lees were stirred monthly to enhance the weight and texture of the Chardonnay and to encourage malolactic fermentation.

Joseph Carr

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Joseph CarrIn 2009, New York Times writer Eric Asimov proclaimed Joseph Carr a "producer to watch," ranking his wines alongside the likes of Far Niente, Clos du Val, Heitz, Grgich Hills and Rubicon. Mr. Asimov continued his praise of Joseph Carr wines, calling them "wines of balance and restraint."

After 10 years serving as a world-class sommelier followed by ten years as an international industry executive, Joseph Carr set out on his own in 2005 to form his family-owned wine company. It was, as Joseph Carr says, "a chance to follow a dream." Joseph continues to work with many of the associates he has met throughout his long career, all with a shared passion and desire to produce world class wines. Influenced by the wines of Bordeaux and Burgundy, Joseph Carr's winemaking philosophy is balance, sophistication and approachability; an old-world style producer, but distinctly Californian, sourcing Cabernet Sauvignon and Merlot from select vineyards in Rutherford, Oakville and the Stags Leap District.

In 2010 Mr. Carr began working with Aaron Pott, Food and Wine Magazine Winemaker of the year. Together they have produced wines that offer a district level of sophistication and value, and reflect Potts philosophy of winemaking with little intervention.

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