Katherine's Chardonnay 2015

In stock - delivery within 24 hours on working days for Sofia.
Art. # 1133
They say the best Pinot Noir is made from old vineyards, and this wine confirms the theory. Planted as early as 1974 in Santa Barbara County, the vines contribute to creating an incredible beverage with soft tannins, landscapes and lovely fruit.


  • Fruit
  • Body
  • Dryness
  • Freshness
  • Alcohol




  • Citrus Citrus
  • Tropical Fruits Tropical Fruits
  • Apple Apple
  • Peach Peach


For white wine

Serving Temperature

Cold Cold

Food pairing

  • Fish Fish
  • White Meats White Meats
  • Soft Cheese Soft Cheese


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More about this wine

Cambria Estate vineyards & Winery

Cambria Estate vineyards & Winery

Cambria is located on the Santa Maria Bench Terrace in the California Valley of the same name, along the Sisquoc River. This is a majestic earth formation that resembles the shape of a bench. The backrest is the Tepusquet mountain range - a topographical rarity with a dramatic effect on both the climate and - of course - the style of the wines produced here. With nothing to stop the ocean winds, they dictate the rhythm of the seasons and give this cool place one of the longest wine seasons in the world. Cambria has 650 hectares, with 14 different types of soil, divided into four separate plots. Each vineyard is divided into dozens of smaller blocks based on geology and topography. The focus is on Pinot Noir and Chardonnay, but there are also Syrah, Pinot Gris, and Viognier. These are wines of exceptional character and your trip to the New World of Wine will benefit a lot if you stop and spend in the Santa Maria Valley with Cambria wines.

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Santa Barbara

Santa Barbara


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Chardonnay is the world's most famous white-wine grape and also one of the most widely planted. Of course, the most highly regarded expressions of the variety are those from Burgundy and California, but many high-quality examples are made in Italy, Australia, New Zealand and parts of South America. Describing the flavours of Chardonnay is not easy. This is not thanks to the complexity of the varietal itself but usually due its susceptibility to winemaking techniques - such as Malolactic fermentation which gives distinctive buttery aromas or Fermentation or maturation in oak barrels which contributes to the wine with smokey notes of vanilla, honey and even cinnamon, and not last the lees contact while in barrel imparts biscuity, doughy flavours. And all these incorporated with the varietal aromas of tropical (banana, pineapple and guava) to stone fruits (peach, nectarine and apricot), sometimes even citrus and apple notes. Climate plays a major role in dictating which fruit flavours a Chardonnay will have - warm regions (California, Australia ) make more tropical styles; temperate zones (southern Burgundy, New Zealand) - stone fruit notes, while the very coolest (Chablis, Champagne) lean towards green-apple aromas.

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