Anaba Sonoma Coast Chardonnay 2008

Anaba is one of America’s hottest young wineries and its 2008 Chardonnay one of California’s most sought after wines . . . and with good reason. The 2008 Anaba Sonoma Coast Chardonnay is brilliantly executed and eminently drinkable, too. Elegant, yet sophisticated this focused Chardonnay has it all. It reveals pure Chardonnay fruit, polished spice tones, and layers of flavor. Moreover, it is not only complex and flavorful, it is downright racy. And it exits with finesse and style. This Chardonnay’s ripe pineapple scents and flavors meld perfectly with the wine’s subtle spice tones, clean minerality, and hints of toasted oak – all of which linger long after the wine has slipped happily down the throat – and made the thirsty taster beg for more. Burgundian sophistication married to pure California fruit is perhaps the best way to sum up this Sonoma County beauty. Sadly, those addicted to the buttered popcorn style of Chardonnay with its preponderance of wood may miss the suavity, seamlessness, and ultimate greatness of this wine, especially if they don’t give it a few minutes to air. Like the finest of white Burgundies, the 2008 Anaba Chardonnay opens slowly to reveal layer upon layer of flavor, so allow this wine a little time in the glass to collect itself. Consequently, we suggest giving this delectable Anaba Chardonnay only a moderate chill (40º- 42º F), and then allowing it to unfold slowly in the glass as it warms slightly. Like fine red wine, great Chardonnay almost always needs to breathe a bit to be at its best. Enjoy!

The 2008 Anaba Sonoma Coast Chardonnay is the perfect companion to poultry, seafood, and light pastas. While many boutique California Chardonnays seem built to shock and awe rather than ingratiate, such is not the case with Anaba. The 2008 Anaba begs for a second and even a third seductive glass – with or without food. Many artfully prepared dishes will be enhanced by this stylish Chardonnay. For starters, Crab or Lobster Bisque makes for a wonderful opening act with Anaba. For entrees, we suggest a flavorful fish dish, such as Striped Sea Bass prepared with a red pepper beurre blanc and accompanied by creamy tarragon infused polenta or Potato Encrusted Alaskan Halibut served with a ragout of wild mushrooms, baby spinach, prosciutto, and mixed vegetables. Pan Seared Tilapia or Grilled Atlantic Salmon, served with fruit chutney, provides another outstanding accompaniment. Grilled Tiger Shrimp, served in a roasted red pepper and thyme sauce over asparagus risotto, makes for another fine companion. Peasant Chicken and Pasta; Pan Seared Duck Breast, served with German potato salad; and Polenta Soufflé, topped with a mushroom cream sauce are other tasty dishes that pair nicely with the Anaba Chardonnay. In addition, don’t pass up the opportunity to try this charming Sonoma Coast offering with a host of cheese based dishes, especially cheese and leek pies, a creamy Pasta Primavera or even fondue. Finally, Anaba is one California Chardonnay that tastes equally well with food as it does on its own, so why not enjoy a glass of Sonoma County’s finest all by itself?

Anaba specializes in handcrafting small lots of the best Burgundian and Rhône grape varieties from the winery’s Carneros estate vineyard and other outstanding vineyard properties in Sonoma County. Anaba’s Chardonnay and Pinot Noir reflect the elegance and complexity of the finest Côte d’Or wines of Burgundy. Similarly, the winery’s Rhône-style blends mirror the power and depth of Châteauneuf-du-Pape, the southern Rhône’s greatest wine. Anaba’s artisan wines draw their life from the sun-kissed valleys and hills of Sonoma, where unique air currents bring cooling breezes inland from the Pacific Ocean and nearby San Pablo Bay. These constant currents glide up and down the hills and aerate the vineyard rows. As these breezes encounter steeper slopes, they drift upward and become known as anabatic winds. Anaba draws its name from these swift, upward moving winds. Anabatic winds are a gift of nature. They make a vineyard more temperate, especially in the late afternoon and evening. They also slow the ripening process, which is the key in California to producing highly aromatic wines with robust flavors and distinctive varietal characters. Moreover, lengthening the hang time or ripening process is especially important for cool weather varietals such as Pinot Noir and Chardonnay. Consequently, Anaba’s mantra, “elegant, classic wines borne by the wind” is no mere flight of fancy.