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2014 Littorai Chardonnay B.A. Thieriot Vineyard

UNITED STATES / CALIFORNIA / SONOMA
  • 95 WA
  • 96 JS
  • Variety
    Chardonnay
See all wines from Littorai
See other vintages 2015 |
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SKU: 81051-2014-750-2A

This item is available by the case only

Total:
$104.00

This is a final sale item

Not eligible for cancellations or refunds

  • JamesSuckling.com | Rating: 96

    Aromas of ripe pear, apple and dried flower. Lemon rind as well. Full body, phenolic textured and deep. Big wine that remains very agile on its feet. Drink or hold.
    Author: James Suckling
  • Wine Advocate | Rating: 95

    The 2014 Chardonnay B.A. Thieriot Vineyard is youthfully subdued at this early stage, offer suggestions of peach blossoms, grapefruit peel and yuzu, plus hints of allspice and beeswax. Light to medium-bodied and quite taut, the intensity of citrus and stone fruit is almost electric, with a lively backbone and long, mineral-laced finish. 290 cases were made.
    Author: Lisa Perrotti-Brown
  • Vinous | Rating: 95

    The 2014 Chardonnay Thieriot Vineyard is delicate, nuanced and expressive, with a slight hint of reduction that is present, but not at all overpowering. Translucent delicate and striking in its beauty. Slate, white orchard fruit, mint and white pepper give the 2014 its signature energy and high toned personality. This is another exquisite, highly nuanced Chardonnay in a range from Littorai full of highlights.
    Author: Antonio Galloni
  • No collector reviews available
  • From the Latin for "coasts," the Littorai name is a reminder that wine, "this noblest agricultural product, arises from the weave of place (vineyard), time (vintage), and man." This recognition, combined with Ted Lemon's education and training in winemaking in France, result in highly sought-after California Pinot Noir and Chardonnay. Lemon's winemaking philosophy is influenced heavily by his time at the Universite de Bourgogne, where he earned a degree in Enology, as well as his apprenticeships at estates such as Domaine Dujac, Roumier, and Bruno Clair. With his wife Heidi, Lemon has produced wines that honestly express exceptional sites on the Sonoma Coast, Russian River, and Anderson Valley since 1993.

    See other similar producers:Marcassin,Aubert,Peter Michael

    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

    • 39 bottles owned
    • 14 collectors