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  • 2005 Martinelli Chardonnay Three Sisters Vineyard Sea Ridge Meadow

2005 Martinelli Chardonnay Three Sisters Vineyard Sea Ridge Meadow

UNITED STATES / CALIFORNIA / SONOMA
  • 94 WA
  • 93 WS
  • 93 IWC
  • Variety
    Chardonnay

Out of stock

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SKU: 106226-2005-750

This item is available by the case only

Total:
$49.95

This is a final sale item

Not eligible for cancellations or refunds

  • International Wine Cellar | Rating: 93

    ($60) Medium gold. Enticing aromas evoke melon, white peach, mango and yellow rose, with subtle leesiness adding depth and complexity. Deep pit and exotic fruit flavors are braced by zesty acidity, picking up mint and nutmeg with air. Becomes chewy on the finish but maintains energy and focus, leaving gingerbread and smoky minerals in its wake. The slowest to open and most youthful of this set of chardonnays; I'd hold it for at least another two years before cracking a bottle.
    Author: Josh Raynolds
    Issue: May/June 2008
  • Wine Advocate | Rating: 94

    Readers who enjoy honeysuckle, wet stone, and leesy, waxy notes should look for the stunning 2005 Chardonnay Three Sisters Vineyard Sea Ridge Meadow. It possesses superb freshness and oodles of citrus fruits in its fresh, full-bodied personality. One of Martinelli's later released Chardonnays, this 2005 appears capable of lasting 5-7 years or longer.
    Drink Dates: 2007-2014
    Author: Robert Parker
  • Wine Spectator | Rating: 93

    Rich and smoky, with complex, detailed, bold flavors built around layers of ripe fig, apple, melon and floral scents, keeping a tight focus and then turning elegant and supple on the finish, with wonderful detail. 265 cases made.
    Drink Dates: 2008-2012
    Author: James Laube
  • Self | Rating: 92

    Author: DrinkBeHappy
  • Self | Rating: 92

    Author: Jam02110
  • Self | Rating: 92

    Fairly |buttery| but had long, complicated finish
    Author: Southbound Union
Martinelli Winery is steeped in tradition - the founders were Giuseppe Martinelli and Luisa Vellutini, originally from a village in Tuscany, who eloped as teenagers and landed in Sonoma in 1887. Though resources were scarce, Giuseppe, armed with extensive viticultural knowledge, earned and borrowed enough to purchase a bit of land - the current 60-degree slope which is now known as Jackass Hill Vineyard. The first vines planted were Zinfandel and Muscat Alexandria. When Giuseppe passed away in 1918, his youngest son, Leno, just 12 years old, became responsible for tending the family's steep hillside. His family said only a jackass would be stubborn enough to farm that torturous slope and thus, it earned its name.

In 1973 Lee, Sr., Leno's son, took over management of his Uncle Tony Bondi's estate in the Russian River Valley and made his mark as a premium grape grower. He and his wife Carolyn realized the potential of their crops and started their own winery and tasting room in two converted hop barns. A chance meeting with Helen Turley in 1993 introduced a slew of progressive viticultural and cellar practices that catapulted them to the next level.

See other similar producers:Patz & Hall,Brewer-Clifton,Hanzell Vineyards

California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. Chardonnay and Cabernet Sauvignon continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.

Chardonnay is a versatile variety that can grow in a wide range of climates, and its neutral flavor profile offers a blank canvas for winemakers to impart their style. In cool climates, Chardonnay displays flavors of green fruit and citrus. As the climate becomes more moderate, flavors of white peach and melon develop. In warm and hot climates, aromas of banana, pineapple, and other tropical fruit are common.

The best Old-World Chardonnay comes from Burgundy, where it is uniquely reflective of terroir and can express many different flavor profiles even within this relatively small region. In Chablis, the northernmost part of Burgundy, wines are often unoaked and known for their minerality, high acidity, and aromas of green apple, citrus, wet stone, and slate. In the Côte de Beaune, further south, wines are typically aged in neutral French oak and have flavors of stone fruit, toast, almond, and cream. Burgundian producers pioneered the techniques that are now associated with high-quality Chardonnay around the world, including barrel fermentation, barrel ageing, malolactic fermentation, and maturation on lees. The best wines, from producers like Domaine Leflaive, Bouchard Père & Fils, and Domaine William Fèvre, can age in the bottle for a decade or more, developing complex aromas of nuts and mushroom.

New-World Chardonnay tends to grow in warmer climates than in the Old World, producing wines that are full-bodied, high in alcohol, and low in acidity. Use of American oak imparts flavors of vanilla, clove, hazelnut, butter, and caramel on top of peach and banana fruit. Look to Californian producers in Napa and Sonoma, including Kistler, Peter Michael, and Aubert, for the highest-quality versions of this New-World style.

Chardonnay’s versatility makes it a great option for pairing. High-acid wines from Chablis are the perfect accompaniment to oysters or clams, while oak-forward Napa wines are the best match for buttery lobster. Halibut, cod, and chicken breast are classic pairings with white Burgundy. 

Collector Data For This Wine

  • 54 bottles owned
  • 25 collectors
  • Average collector rating: 92
    (Out of 25 collectors)