John and Carrie Komes and Julie and Pat Garvey established Flora Springs in 1977, though the vineyard has history dating back to the early 1800s, when Napa was just forming its roots as a California wine region. So the families already had a jump start on success by purchasing fertile land perfect for crafting what they’d soon be known for — Bordeaux blends. But John Komes admittedly has had a “long love affair” with Chardonnay and it was, in fact, the first Flora Springs varietal he produced 40 years ago. And though he’s seen Chardonnay styles go in and out of fashion — from the classic Cali butter-bomb to the sometimes scandalous 100% stainless steel — current winemaker Paul Steinauer maintains the winemaking methods that expresses Chardonnay in the same way that enraptured John from the very beginning.
About the Wine: The Flora Springs 2016 Estate Chardonnay is made from 100% Chardonnay grapes harvested from vineyards in Oakville, Oak Knoll, and Carneros regions of California’s Napa Valley AVA — and each vineyard lot remained separate until the final blending process right before bottling. The pressed juices were fermented in combination of French oak barrels (76%) — which went through malolactic fermentation — and stainless steel tanks (24%). The portion in barrel saw 30% new oak, 34% 1 year-old oak, 24% 2 year-old and 12% 3 year-old oak.
The final blend — the best of each vineyard lot — aged in French oak, sur lie, for 7 months with bi-weekly battonage. Learn more about Chardonnay winemaking.
Flavor Profile: Open the bottle and breathe in a bouquet of soft pear, white peaches, and a subtle floral sweetness. The wine is near clear on the pour, settling into a pastel, baby yellow in the glass. Initial aromas sing of white flowers and pollen, with a crisp, yet subtle acidity that highlights those soft pears and adding to that fruit bouquet the scent of ripe melon. Swirl, and the wine releases it’s inner oak — a roundness, a softness on the nose that’s almost butter-esque, but not quite. Move your nose to the top of the glass to find the indulgent aroma of creme brûlée. And yet, everywhere you go, there’s still that thin line of acidity, keeping everything fresh, vibrant, alive.
On the palate, the Flora Springs Estate Chardonnay is quite smooth, and the beautiful stink of pollen hits immediately, along with honey essence, white-petal flower perfume, and a constant background of crisp, green pears. The acid is sneaky, not fully coming forward until about 3/4 of the way through, and leaving just a little heat on the tongue during the finish. There’s a good, light-handed use of oak that simply keeps the texture calm yet never adds any additional, stereotypical oak flavors (like popcorn, butter, or vanilla-cream). Even in the aftertaste there’s an innate freshness to this Chardonnay: raw cashews, fresh grass, fruits and flowers all linger on the palate.
Food Pairing: I paired the Flora Springs 2016 Estate Chardonnay with an Italian flat bread topped with mozzarella, cherry tomatoes, red onion, and a light sauce. What I loved was how the cheese — and maybe the fresh baked bread as well — brought forth more of that subtle oak in the wine, providing an even smoother texture and a flavor just a notch more richer than previous to the meal. Had the wine been more heavy-handed with the oak, this intensity would have been too overwhelming. Conversely, the addition of the cherry tomatoes and red onion highlighted the fresher components in the wine, so the overall profile of the pairing maintained a good balance from start to finish.
More Info: I received the Flora Springs 2016 Estate Chardonnay as a sample for review. (Cheers Mora!) Retail: $35 Also, be sure to check out the flagship red blend Flora Springs Trilogy. For more information about Flora Springs and to purchase wines directly, please visit the Flora Springs website.
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