2006 Tor - Chardonnay Durell Vineyard (Wente Clone) 750ml

USA - California - Carneros/ White / Chardonnay   |     Watch

WA 92-94   IWC 92  
2006 Tor - Chardonnay Durell Vineyard (Wente Clone) Front View

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Professional Reviews For This Wine


Wine Advocate | Rating: 92-94

The sensational 2006 Tor Chardonnay Durell Vineyard offers up scents of lychee nuts, white peaches, white currants, honeysuckle, tropical fruits, and background toasty oak, all buttressed by zesty acidity. In addition to terrific fruit presence, it provides fine underlying minerality.

Drink Dates: 2007-2010
Author: Robert Parker
Issue: 174

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International Wine Cellar | Rating: 92

($53) Bright, pale yellow. Stone fruits, musky lees, cinnamon and minerals on the nose, all lifted by a note of menthol. Lush and strong in extract but with a light touch, offering fresh, rather cool flavors of lemon and stone. At once dense and lively. Finishes dry in a positive way, with sneaky length.

Author: Stephen Tanzer
Issue: Issue 138

Professional content appears courtesy of Vinfolio

Average rating: 93, based on 2 reviews

Collector Data For This Wine

58 bottles owned by 25 collectors.

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About This Producer


Former Beringer Executive Tor Kenward launched his brand in the early 2000s and soon tapped Jeff Ames, the German-born, Memphis-raised protege of Thomas Brown to be his winemaker. Concentrating on red Rhone varieties (bottled under his Rock label) as well as Cabernet Sauvignon and Chardonnay (under TOR) from single vineyard sites, the wines have swiftly gained critically high acclaim. Production for any one wine rarely exceeds 200 cases.

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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