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Chardonnay “Y” Block 2018 – Qupé
23.70£
This is a classic cool climate Chardonnay made in a traditional style. Aromas of citrus, pears and nutmeg waft from the glass, with just a hint of vanilla and toasty oak from aging in barrel. Mouth-coating viscosity on the palate balanced by naturally fresh, crisp acidity. Completely dry, this is an elegantly balanced and structured Chardonnay.
60 in stock
As with all their Chardonnays, this Chardonnay “Y” Block Qupé was made using traditional techniques: hand-harvested, whole cluster pressed, chilled for 48 hours in tank, then racked off heavy lees for fermentation. Qupe’s Y Block Chardonnay was 100% barrel fermented and aged in French oak— primarily François Fréres Burgundy barrels, 15% new. Aged on the lees for seven months then racked clean to stainless steel for blending and rest before bottling.
Qupe’s Y Block Chardonnay is sourced primarily from Bien Nacido Vineyard in the cool Santa Maria Valley of northern Santa Barbara County. Since 2005, Bien Nacido has custom farmed the Chardonnay to our winemaker’s specifications. The Chardonnay is planted on gravel and sandy river bench type soils. “Y” Block Chardonnay is a blend of three clones: California’s classic clone 4 and Dijon clones 76 and 96.
Qupé focuses on cool climate expressions of Rhône varietals along the Central Coast of Santa Barbara Country. Due to a their positioning, right next to the cool Pacific Ocean, they are set apart from most other regions of California. They are a proud member of the Rhone Rangers, America’s leading non-profit organization dedicated to promoting American Rhone varietal wines. Their founder, Bob Lindquist, was awarded a Lifetime Achievement Award in 2015 and the Californian poppy logo of the winery is now world renowned. The vineyards are all located in East-West valleys (vs North-South) which function as open windows to the cool Pacific Ocean. These include Edna Valley, Arroyo Grande Valley, Santa Maria Valley, Los Alamos Valley and Santa Rita Hills/Santa Ynez Valley. The winery itself is in the Arroyo Grande where they use traditional winemaking techniques which include open top ferments, partial whole clusters, native yeasts, and manual punch downs. French oak barrels including some new oak is used.
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