Chateau Burbank - 2002 Chardonnay (All Wines (alphabetically)) -- SidewaysWineClub.com Shopping Cart -- Chardonnay 2002

<A HREF="http://www.SidewaysWineClub.com" TITLE="SidewaysWineClub.com"><IMG SRC="https://store.nexternal.com/sideways/sideways.jpg" ALT="SidewaysWineClub.com" NAME="SidewaysWineClub.com" BORDER=0></A> <H1>Chateau Burbank - 2002 Chardonnay -- SidewaysWineClub.com Shopping Cart</H1> $19.50 -- The new icon for full-bodied Chardonnays. "Like butter". The first release from this 20-year veteran. <IMG SRC="https://store.nexternal.com/sideways/images/BurbankChard02-lg1.jpg" ALIGN=right ALT="Chateau Burbank - 2002 Chardonnay" NAME="Chateau Burbank - 2002 Chardonnay" BORDER=0 HSPACE=10> Tasting Synopsis:<ol> <li>Nose: Rich caramel, butter and very toasty oak spice billow from this golden, viscous wine. <li>Palate: Very creamy and buttery, with a long oak finish. Very broad and full-flavored. A good cocktail wine, served with barely a chill on the bottle (about an hour in the fridge)</ol> Wine Details: Gold Medal Winner - California State Fair For those who like their Chardonnay smooth, buttery and oaky, this is a sure bet. Chateau Burbank is the result of Tom Shudic's dream to recreate the Chardonnays he fell in love with in the 1970's, an era of big, rich, buttery, oaky, toasty Chardonnays. They grew to cherish this style at about the same time wine critics came to disparage it. So about 20 years ago they decided to take matters into their own hands and recreate the wine they loved. Château Burbank, born in the Shudic garage over 20 years ago, has produced Chardonnays that have earned numerous awards in international competition, and developed a niche following for lovers of this big style. They are still at it today, moving from their garage to larger production facilities in 2002, which allowed them to produce sufficient quantities to be sold to the public. Winemaking Details: Santa Barbara County’s cool microclimates produce the lush, tropical fruit flavors and aromas found in this Chardonnay. The grapes were hand-picked at optimum ripeness from selected vineyards in the Los Alamos and Santa Maria areas. After crushing, the juice was fermented in French oak barrels (primarily new François Freres) with induced malolactic fermentation to remove the crisp acidity that makes a Chardonnay tart. The wine was periodically stirred while on its lees in barrel to increase its creamy richness, and never left the barrel until bottled. Tom believes this minimalist approach to winemaking best preserves the fruit while encouraging a beautiful marriage with the spice and toast of French oak. Winemaker Comments Think of this Chardonnay as a red wine, masquerading as a white. Serve it with full flavored dishes, such as grilled salmon, roast chicken, pork, turkey or veal. Rich dishes, such as fettuccini Alfredo also work well. 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