2009 Artesa Elements Napa/Sonoma Chardonnay, CA $4.99

Silverdale    14.2% alc.    (Purchased on 9/24/14)

IMG_176558% Napa County  42% Sonoma County    Brilliant medium golden…shimmers and shines in the glass.  No excess of oak at first whiff and for me, that’s a really good sign.  Then I get very light oak, pineapple and some citrusy lemon and lime; none of the vanilla, caramel or buttery qualities associated with big, rich, oaky Chards.  In the mouth I’m getting a touch of residual sugar and/or intense fruit on the front of the tongue, but it’s cut nicely with zingy acidity.  Flavors show more pineapple, lemon and a hint of white peach.  Some caramel flavors do show in the finish.  Simple, fruit forward, uncomplicated, tasty; a quaffer and somewhat similar to the entry level Kendall-Jackson Chardonnays.

This wine appears to retail in the $11-$13 range.  I had a 2002 Artesa Carneros Pinot Noir some years ago that retailed for around $12.  It too was simple, but pretty tasty.  Apparently Artesa was started as Codorniu Napa by the parent company from Spain…in the Napa Carneros.  Here’s a brief synopsis from Wine Enthusiast and here’s the Artesa homepage.  Looks like a showplace winery.


2 thoughts on “2009 Artesa Elements Napa/Sonoma Chardonnay, CA $4.99

  1. lim13 Post author

    Appreciate your comments on what you found in addition to my observations, RR. Like you, I enjoyed this wine…but just didn’t find it to have the complexities of say, the Gainey Chardonnays from the Central Coast that I’ve been drinking regularly for many years now. And being seriously oak sensitive, I believe I can detect oak (particularly too much oak) regardless of the temperature. I believe the overuse of oak by many, many wineries is what soured me on the variety right out of the gate. Bottom line: you liked the Artesa and that’s all that really matters.

  2. RockRat

    We’ve bought over a case of this over the past few weeks. Agree with most of your characterization, but we think it also has a slight (non-saline) mineral note, and a touch of warm spice. Hence we feel it’s not quite so simple. As with many chards, the oak component’s manifestation can be temperature dependent.


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