2010 Brewer-Clifton - Chardonnay Seasmoke 750ml

USA - California - Santa Barbara - Santa Rita Hills/ White / Chardonnay   |     Watch

IWC 92  
2010 Brewer-Clifton - Chardonnay Seasmoke Front View
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Professional Reviews For This Wine


International Wine Cellar | Rating: 92

Bright, green-tinged gold. Powerful orchard fruit and orange marmalade aromas and flavors, with intense spice and anise qualities and a touch of agave. Deeply pitched but lively pear and lemon curd flavors pick up spiciness with air, along with a sweet butter nuance. The rather smoky finish shows outstanding clarity and resonating spiciness. For a big wine this is quite lithe.

Author: Josh Raynolds
Issue: Issue 159

Professional content appears courtesy of Vinfolio

Average rating: 92, based on 1 reviews

Collector Data For This Wine

24 bottles owned by 6 collectors.

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About This Producer


Brewer-Clifton produces vineyard designated Chardonnay and Pinot Noir from the Santa Rita Hills appellation in Santa Barbara. Greg Brewer and Steve Clifton started the winery in the early 1990s with the aim to capture the vineyards' essence in the bottle. The Santa Rita Hills' long growing seasons and diversity of marine-based soils give the wines great purity and precision. Steve also has his own label called Palmina that focuses on Italian varieties. Greg Brewer also has his own Diatom label and is the winemaker at Melville Winery.

See other similar producers: Calera Wine Company, Hanzell Vineyards, Kistler Vineyards

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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