Clos Pegase Mitsuko’s Vineyard Chardonnay 2009 – Sale $17.99 / reg. $23.99 – save 25%

Beats the best price online at wine-searcher.com!!!

Supplies are limited. Pricing will not extend to the 2010 vintage around the corner. (Which isn’t as good… funny that…)

From a single vineyard in the heart of the Carneros region in Napa Valley, this little gem showcases all that is right with Napa Valley Chardonnay and how the style has evolved.

Ripe fruit is a given from Napa, but capturing bright, balancing acidity can require some extra tricks. Pulling a page from New Zealand Sauvignon Blanc growers, the grapes were all harvested at night to preserve the highest level of acidity possible. Then, after primary fermentation, the wine is inoculated with a strain of malolactic bacteria developed in Champagne. The intent? To change the naturally harsh malic acid into the softer lactic acid. “Well, woopty doo, Todd… pretty much all Chardonnay undergoes malolactic fermentation. You taught us that in Wine 101.” Yes… but this is a special strain developed in Champagne that converts the acid without resulting in the typical buttery aromas and flavors that can detract from the pure fruit flavors. Finally, the wine is aged for 8 months in oak, only one-third of which is new, the rest being neutral.

The result? BALANCE… bright acidity, converted to lactic, yet without the overwhelming buttered popcorn character. Ripe fruit combined with bright acidity, yet still possessing richness and complexity from the hint of new oak. Quite a bagful of tricks to bring you a superb bottle of Chardonnay. For under $20, it is pretty darn impressive.

Yin and yang. Power and intensity combined with elegance and grace. Peach, nectarine and floral aromas meld with flavors of melon, fig, Bosc pear and Red Delicious Apples, all held together by hints of citrus zest and spices. Rich and lush on the finish, yet balanced by the acidity, this is a fabulous food wine for pairing with everything from fish, to shellfish, to chicken, to pork. Fresh herbs (thyme and tarragon in particular) form the perfect bridge between the food and wine.

For California Chard fans, for sure. But also for fans of Pouilly Fuisse and any of you who abandoned the Chardonnay wagon years ago… time to come back! The juice has never been sweeter!

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