nicely oaked chardonnay and crème brûlée (rhymes a little...)

Chardonnay, Gravel Ridge Vineyard (2005)
Cooper-Garrod
Santa Cruz Mountains Appellation, California

My roommate Dan made some wonderful crème brûlée the other night. There was plenty left over to enjoy tonight after dinner, and it prompted the uncorking of a bottle I had forgotten in my wine cooler - there was never a better idea for 100% malolactic fermentation.

I picked up this bottle of Chard on a trip to California earlier this year. Cooper Garrod Vineyards was one of our first stops upon venturing south of the Bay Area to explore the landscapes and wines of the Saratoga and Los Gatos regions. Historically known for its plum and apricot orchards, this is a perfect area for grapes with sunny hills and valleys, and cool evenings moderated between the bay and the Pacific ocean.

Cooper-Garrod's rustic tasting room is located just beyond an overlook of a beautiful valley, and is on the same property as their riding stables. The building itself is distinct in that it was formerly a fruit storage house for dried prunes and apricots. With a small gift shop and long tasting bar, we had an almost private tasting during our April visit.


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Appearance: Deep straw colored white, clear with long, skinny legs, perhaps from the barely 15% abv.

Nose: Clean nose presenting moderate aromas indicating the 10 months in French oak and malolactic fermentation - butterscotch, vanilla, cedar, and soft ripe yellow apples. Deeper into the glass I was presented with light floral and citrus aromas and an overall toasty characteristic.

Palate: A dry wine with medium acid, appearing immediately after swallowing but softening quickly. Heady, almost milky consistency touting flavors that mirror most of the aromas. Caramel and vanilla lead with softer cooked fruit (pear, melon) flavors on the back. Biscuit with a little toasted walnut and minerality.

This wine really lent itself quite well to the smooth texture of the crème brûlée. The sweetness of the dessert was contrasted well by the soft oakiness of the Chard, and the slight acidity cleansed the palate, prepping for the next bite. There was also an interesting symmetry between the butterscotch and vanilla characteristics in the wine and similar flavors of crisp caramelized sugar.

I would not recommend this wine for those seeking a crisp, citrus-fruit driven, "naked" chardonnay. This is definitely a Chardonnay meant for those who prefer the heavy, oaky libations which California is famous for.

Cheers!