Schug Carneros Estate
2012 Sonoma Coast “Winemaker’s Reserve” Chardonnay
California: Sonoma County: Sonoma Coast
We’ve had the great good fortune to have first featured Schug Carneros Estate Winery back in 2009. Since then, we’ve featured their wines nearly two dozen times. Why do we keep going back for more? Because the wines are always that excellent.
Walter Schug is the undisputed godfather of the Carneros region. Before he pioneered Pinot Noir and Chardonnay production there, he spent a decade pioneering California’s first proprietary Bordeaux-Style blend, Insignia. He went on to create legendary vineyard designated wines for Backus and Eisele Vineyards, as well as the first varietal Syrah in the US.
Today’s wine shows off citrus aplenty with lime, Meyer lemon, lime leaf and lime flower out on front. As the wine breathes and warms slightly, aromas of pineapple, butter rum, subtle spice, dried white flower petals and a hint of chalky minerals appear. This is classic, balanced, delicious Schug at its best.
There isn’t very much of today’s wine left, so please hurry - if you love fantastic Chardonnay!
Pale straw yellow with perfect clarity through and through.
Leads with lime, Meyer lemon, lime leaf and lime flower, then reveals pineapple, butter rum, subtle spice, dried white flower petals and a hint of chalky minerals.
Fresh and bright with lime flower, lemon, lime leaf, white peach, pear and young nectarine.
Clean and flavorful, with soft flinty minerals and a very subtle hint of white pepper at the very end.
Enjoy this wine all on its own, with an appetizer course - or with fish, fowl or pork. This is a flexible wine.
What the Winery Says
- Michael Cox
- Sonoma Coast
- 62% Stage Gulch; 25% Smith; 11% Schug Estate; 2% Ricci
- Harvest date
- September 12th through October 13th, 2012
- 24.2 degrees Brix average
- 25% neutral oak cask fermented; 75% cold-fermented in stainless steel tanks
- 25% aged “sur-lie” for 5 months in 132 gallon neutral oak puncheons
- 0.67 g/100ml
- 6,021 cases
- Release date
- November 1st, 2013