Artesa Los Carneros Chardonnay 2019

Intense and complex Madame dressed in fruity floral perfume. The film 'Wine Country' was filmed here!
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Citrus Fruit, Stone Fruit, and Floral, Creamy / Buttery

BODY: Full
Pronounced (12-14%)

Origin: California (Napa, Sonoma, Russian River Valley & More), United States of America

Grape Varietals:



Direct Press, Malolactic Fermentation, and On Lees Ageing

Maturation: 7-12 Months Stainless Steel Tanks and Oak Barrels


Seafood risotto, creamy scallop and prawn linguine, baked fish or poultry with butter and herbs,

Steamed cod, dim sum, yong tau fu


Artesa Los Carneros Chardonnay 2019

Fun Fact: “Artesa” is Catalan for “handcrafted.”

Grape Varietals & Region: 100% Chardonnay. The fruit for this wine comes from three distinct blocks in Artesa's Estate Vineyard (30%) and from a vineyard in Sonoma Carneros (70%). The cool climate of the Carneros region is one of the world’s premier places to grow Chardonnay grapes. As hot air rises above the inland valleys, it draws cool air from the Pacific Ocean. The sun burns off this fog late in the morning, which causes the temperature to jump 15 degrees almost immediately. This climate yields grapes that have both enough cool hang time and sunshine to develop great natural acidity and deep fruit flavor.

Taste Profile: Artesa Los Carneros Chardonnay is fruity, intense and elegant. The nose opens with incredible lemon citrus, honeysuckle and orange blossom aromas. The palate is full-bodied and quite dry with a crisp acidity and beautiful complexity. Vibrant flavours of meyer lemon, nectarine and lemongrass that enhance a bright minerality.

Winemaking Process: Hand harvesting the grapes at night to preserve freshness and fruit integrity. Whole cluster pressing using a custom "champagne" cycle that gently pushes the must, rendering clean juice with hardly any solids or unwanted phenolic compounds. Alcoholic fermentation with 30% in neutral French oak barrels and 70% in stainless steel tanks, both with selected and native yeasts. After primary fermentation, about 50% of the lots go through malolactic fermentation. The wine ages on lees for 9 months with weekly bâtonnage for about 3 months to add complexity and enhance mouthfeel. Racking once before bottling. 70% Femented and Aged in Stainless Steel Tanks & 30% Fermented and Aged in French Oak Barrels for 9 months