Artesa Los Carneros Chardonnay 2019

Intense and complex Madame dressed in fruity floral perfume. The film 'Wine Country' was filmed here!
  • $69.00

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Primary Notes: Nectarine Lemon / Lime Stony

Secondary Notes:

Tertiary Notes:

Body: Full

Dryness: Dry

Acidity: Medium

Tannin: Light

Alcohol (%):

Origin: Sonoma County, California, USA

Maker: Artesa

Grape: Chardonnay

Fermentation: Heavy Wood



Serving Temperature: Best served between 10–12 degrees.

Asian Food Pairing: Steamed cod, dim sum, yong tau fu

Western Food Pairing: Seafood risotto, creamy scallop and prawn linguine, baked fish or poultry with butter and herbs,


Artesa Los Carneros Chardonnay 2019

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

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.
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.
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