Solely from estate fruit and developed in the style of the Puligny-Montrachet Grand Cru this exceptional Chardonnay is rich in character, beautifully balanced and always represents exceptional quality.
The Amourette vineyard was planted in the mid 1980's with lower-yielding Dijon-76 clone that produces more flavor-concentrated clusters and grown via a Scott-Henry trellis system. The fruit is selectively thinned at least twice during the growing season and picked at precisely the right moment. Great Chardonnay is made in the vineyard and this is a great Chardonnay vineyard.
A Personal Note from Bill about Amourette
Many friends have asked me to define the basic taste characteristics of my Amourette Chardonnay but it’s very hard to do. There is certainly an inviting nose and a touch of mineral culminating in a flavorful finish, but the key to Amourette is the way it seems anxious to offer more.
Many Chardonnays have fruit concentration and acidity, usually going on to show toast and butter from their time in oak, but Amourette successfully melds hints of the best of these aspects whilst at the same time retaining a really high level of interest; it simply does not tire the palate; it invites you to keep enjoying it in the mouth. It is somehow this tightrope of presentation and the resulting ‘tension’ that intrigues and delivers pleasure with the taste and why it continues to win gold medals on every outing.
Pairing Food with Amourette Chardonnay ®
Amourette Chardonnay shows tropical fruit and pear on the nose with hints of mineral in the center pallet so will work best paired with foods having the following characteristics.
- Texture – Soft to Medium
- Flavor - Multiple, complex flavors
- Spice – Low to medium spice content
- Loves – Creamy sauces
Easy to pair with salads like Caesar, pear & goat cheese, etc., it also works wells with sushi, crab cakes and creamy soups like lobster bisque, potato & leek, cauliflower with truffle oil, etc. More . . .
Background of Amourette Chardonnay ®
Chardonnay is the result of a cross between the Pinot and Gouais Blanc grape, brought from the Balkans by the Roman Legions and planted in Burgundy where local French peasants continued to cultivate it as a crop.
The French aristocracy grew Pinot in the same region, giving the grapes opportunity to interbreed. Since the two parents were genetically distant, many of the crosses showed hybrid vigor and were selected for further propagation. These "successful" crosses included Chardonnay.
As of 2006, 34 clonal varieties of Chardonnay could be found in vineyards throughout France, most of which were developed at the University of Burgundy in Dijon. These "Dijon clones" are bred for their adaptive attribute to different, unique terroir.
The Californian wine regions producing premium quality Chardonnay are those most influenced by coastal fogs that slow the grape ripening and give it more time to develop its flavors. The regions of Dry Creek Valley, Los Carneros and Russian River Valley in Sonoma county have successfully produced wines that best reflect true Burgundian styles.
For our Home Ranch vineyard in Dry Creek Valley, we chose to use the lower-yielding Dijon-76 clone that produces more flavor-concentrated clusters.