“TOP PICK, Wines under $15” Food & Wine, July 2016 – Vintage 2014
"90 Points. Golden Delicious apples and toasted bread… mineral-like underpinnings. Best Buy." Wine Enthusiast, 2.1.2015 - Vintage 2013
"92 Points. Flavors of almond, gooseberry, pear, lemon. Highly recommended." Ultimate Wine Challenge, 7.1.14 - Vintage 2012
446 Chardonnay exhibits appealing aromas of ripe pear, pineapple and melon. Medium-bodied with a creamy mid-palate, this delightful wine offers flavors of peach and coconut, with hints of lemon and toasty vanilla spice. Enjoy this wine with friends, on its own or with soft cheeses, seafood, salads, pasta in wine or cheese sauce, or roast fowl.
Beyond the Numbers
Chardonnay vine selection 4 has been widely planted in California for many decades. It is an expressive vine type, offering a wide range of Chardonnay flavors including the typical green apple and citrus, but also tropical fruit such as pineapple, coconut and mango that distinguishes California's vine type 4 from the Chardonnay variations grown in France.
With cooling afternoon breezes, evening fog and a long growing season, Monterey is perfect for growing excellent Chardonnay grapes. Clone 4 does especially well in Block 46 at our vineyards in the San Bernabe sub-appellation of Monterey, one of the coolest growing regions in California. Hence, the designation "446" on the Noble Vines label. The grapes are crushed at the winery that was built right in the vineyard. Building a winery so close to the grapes underscores Noble Vines' commitment to preserve the superior qualities produced by its excellent vine stock.
Winemaker James Ewart says one of the best ways to preserve Clone 4's balance of acidity and luscious tropical fruit is to get it to the winery quickly. "This is a San Bernabe wine, and the winery is right here," he explains. "I can pick on the riper side, knowing I’ll be able to bring it in to the winery quickly while it’s still cool." Once the grapes arrive, they are gently pressed and Ewart transfers the juice into stainless steel or oak barrels, depending on each lot's acidity level. After fermentation, half of the lots undergo malolactic fermentation with bi-monthly stirring of the yeast lees for added body and complexity.