2005 Marcassin - Chardonnay Three Sisters Vineyard 750ml

USA - California - Sonoma - Sonoma Coast/ White / Chardonnay   |     Watch

WA 94   WS 89  
2005 Marcassin - Chardonnay Three Sisters Vineyard Front View
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Professional Reviews For This Wine

Wine Advocate | Rating: 94

The 2005 Chardonnay Three Sisters Vineyard is a dead-ringer for a grand cru Chevalier-Montrachet. Lemon, orange blossom, white currant, wet stone, and spring flower notes emerge from this wine, along with a strong mineral component, a full-bodied, deep, profound richness, and a zesty, vibrant finish. It should age for a decade or more.

Drink Dates: 2007-2017
Author: Robert Parker
Issue: 174

Professional content appears courtesy of Vinfolio

Wine Spectator | Rating: 89

Aromas of anise, dried apricot, fig and spice are ripe, full-bodied and complex, yet marked by a twinge of minerally, cedary bitterness and returning to a tangy nectarine note.

Drink Dates: 2010-2014
Author: James Laube

Professional content appears courtesy of Vinfolio

Average rating: 92, based on 2 reviews
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Collector Data For This Wine

331 bottles owned by 101 collectors.

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About This Producer

One of the most influential mavens of modern California winemaking, Helen Turley creates in Marcassin wines that are among the most sought-after in California. Though the wines are made following a traditionalist Burgundian style, they are unique, complex representations of California Pinot and Chardonnay. Turley's straightforward winemaking philosophy is, "...great vineyards, meticulously farmed, limited yield, long hang time and natural yeast."

See other similar producers: Kistler Vineyards, Aubert, Flowers Vineyard and Winery

Wine Varietal: Chardonnay

Arguably the best dry white wine grape out there, Chardonnay is grown all over the globe. In addition to being the backbone of fine white Burgundies, Chardonnay is also one of the three major grape varieties used in producing Champagne. Susceptible to a myriad of complications, Chardonnay berries are relatively small, thin-skinned, fragile, and oxidize easily. Chardonnay grapes can be sensitive to winemaking techniques and more difficult to handle from harvest to bottling than many other varieties. Some producers will use malolactic fermentation (where harsher malic acid is turned into softer lactic acid and carbon dioxide) to reduce crispness and acidity and add a creamy, buttery texture to wines. The "oaky" character of some Chardonnays comes from fermenting or aging which takes place in oak barrels. Once barrel-aged, Chardonnay may take on notes of vanilla or toast. While Chardonnay is produced worldwide, the best can be found in France, the United States, Argentina, Chile, Australia, Italy, New Zealand, and South Africa. Typical descriptors for Chardonnay include mineral, green apple, citrus, tropical fruits, vanilla, butter and smokiness.

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