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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2018 (based on 2 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 85.8 pts. and median of 86 pts. in 10 notes) - hiding notes with no text | | | Tasted by klezman on 2/14/2016: I would be hard pressed to tell this apart from a Sauternes of equivalent age. Botrytis is evident, balanced acidity (despite my earlier note), and overall integrated. Looks like this has come into its own. Not the greatest pairing with lemon curd, but delicious in its own right. (2410 views) | | | Tasted by WineCenturyAZ on 8/20/2014 & rated 87 points: Medium straw in the glass, nice viscosity in the mouth, notes of agave nectar, stone fruits and honeydew. Very pleasant and a great value for vintage late harvest juice. (1871 views) | | | Tasted by ChipGreen on 5/15/2014 & rated 86 points: Honey, apricot, butterscotch, peach marmalade. Light bodied dessert wine with decent acidity and some complexity but slightly cloying and a bit thin at room temp. Better chilled. (2147 views) | | | Tasted by merryberry on 11/17/2013 & rated 87 points: Burnt yellow. Confection honey and caramel notes on the nose. Thick bodied, slightly oily, sugared pineapple candy, a slight bite of acid, and a long pleasingly sweet, almost fizzy, finish. A bit syrupy, but good nonetheless. (2257 views) | | | Tasted by WineCenturyAZ on 10/15/2013 & rated 89 points: Straw colored in the glass, nice viscosity on the palate, not too cooing or sweet, bit of acidity balances the late harvest nature with notes of honey, melon, ripe pitted fruits and a hint of vanilla. (2289 views) | | | Tasted by klezman on 9/6/2013: Delicious. Honey was the primary aroma, which I've never encountered to this degree before. The wine was rather sweet, but sufficiently balanced by the acid. Nice, easy dessert wine, maybe even a good introductory one for people who've only had Moscato d'Asti. Delicious, especially at the woot price. (2262 views) | | | Tasted by Johnsand13 on 4/21/2013 & rated 88 points: Could use a little more acid to balance...but at under $10, this is a great bargain. (1243 views) | | | Tasted by KyleMittskus on 8/25/2012 & rated 86 points: Pretty basic dessert wine. Apricot, some interesting spice, pretty low acid level. However, touching a dessert wine @ $9 is impossible. For the price, really nice wine. (1272 views) | | | Tasted by george's cellar on 8/4/2012 & rated 78 points: The sugar slightly overpowers the grapes. Otherwise, nice acidity. Great buy, considering it's under $15 (1041 views) |
| Clos LaChance Producer Website2007 Clos LaChance Nectar - Late Harvest Table WineThis wine is created with Sauternes in mind. The Semillon and Sauvignon Blanc grapes are left out well after everything else has been picked until they become infected with Botrytis Cinerea, or “noble rot.” This rot is only welcomed when making this style of wine and requires a very specific sequence of environmental conditions to flourish in order to concentrate the sugars in the grapes. When grapes become infected with Botrytis, it begins to concentrate the fruit, however, the right conditions do not always naturally occur to provide the level of sugars needed. So, to assist this process, Clos LaChance cut the fruiting canes near the trunk, essentially halting nutrients and water absorption to the grapes. Then, they leave the grapes out on the vine for another week or two to further concentrate the sugars, some actually begin to raisin a bit. This combination of Botrytis and desiccation creates grapes that aren’t pretty to look at but with sugar values in excess of 36 degrees brix. Upon pressing, the wine ferments in stainless tanks until the right balance of sugar to alcohol is achieved. The wine is then aged in used French oak barrels for 12 months prior to bottling.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA Wikipedia |
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