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2018 Chardonnay Beauregard Ranch

2018 Chardonnay Beauregard Ranch
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$55.00
 
SKU: 18CHBR
Wine Specs
Vintage
2018
Appellation
Ben Lomond Mountain
Aging
20% French Oak
Fermentation
Native Yeast
Bottling Date
January 2020
Alcohol %
13.7
Wine Enthusiast
94
Wine Profile
Tasting Notes
The aromas on the nose show delicate notes of lemon peel, nectarine flesh, scorched citrus and a touch of apple. The palate is crisp and tangy citrus and then comes broader tastes of toast and crème fraiche, with yuzu zest sprinkled throughout. A marzipan warmth pops out on the finish. If consuming this wine in its youth, please decant for at least an hour and serve at about cellar temperature (55F) in a large Burgundy stem, please not too cold or the wine’s character will be muted. (Drink 2020 -2025)
Vineyard Notes
The Beauregard Ranch vineyard site was part of an original 160 acre vineyard and apple orchard planted in the early 1900’s. The vineyard was abandoned during prohibition and then resurrected in 1945 when retired Sherrif’s deputy Amos Beauregard purchased the property. It sits at an elevation of 1700 to 1850 feet on a southwest facing slope. Monterey Bay marine influences combine with sandy loam soil to produce wines with minerality and striking acidity. Plantings: Four acres Pinot Noir, clones: Pommard, 667 & 115. One acre Chardonnay, clone 4. Three acres Zinfandel, clone Primitivo. Four acres Cabernet Sauvignon, Dijon clone.
Winemaker Notes
2018 was textbook perfect for our vineyards with slow ripening caused by a cooler growing season. The yields were light but that leads to higher quality wines (in most cases). The last time we had harvests this late was 2010 which I remember vividly. The big difference between 2010 and 2018 is that we had no rain to speak of during the 2018 ripening season. The diurnal temperature shifts were quite extreme with the nights dipping into the high 40’s and the days warming to an average 65. This slow ripening leads to more fruit development and better physiological ripening for the berries while preserving acidity. By better physiologically ripening, I mean that the skins of the berries are thicker, the seeds are darker, and the stems of the clusters become more lignified (brown rather than green). In my career, I can name a few perfect vintages; 2002, 2012, and 2018 come to mind. This vintage is remarkable and my team put in 110% effort to craft the best wines that can be made from our family estate. I have selected rare and unusual barrels constructed in France which will hone these wine gems while they mature into wines I will be proud to put my family’s name on.
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