Byron 2011 Chardonnay, Santa Maria Valley
In 1984 Ken Brown founded Byron, with a plan to produce spectacular Pinot Noir and Chardonnay from Santa Barbara County. The good news at that time was that Chardonnay produced on Santa Barbara had established a solid reputation for its tropical, buttery offerings. The Santa Maria Bench – Byron’s home – is less than 20 miles from the Pacific Ocean allowing for cool ocean air to sweep through. Note: Bench is a geographical term meaning the shoulder of a mountain. It’s that part of the hillside where the steep incline begins its rise, and in Byron’s case, roughly 500 – 800 feet above sea level. The bench contributes largely to the style, texture, aromatics, flavors and intensity of Byron wines. The unique mineral content and drainage capabilities of bench soil separate it from plots on the valley floor. Byron also makes great Pinot Noir which I will comment on one of their offerings in a future review.
Uncorking a bottle, I notice a nice golden straw yellow color when pouring a glass. I immediately noticed a slight earthy aroma followed by some lemony notes. The flavor developed well in the glass and layered tastes of citrus, apple, pear and white peaches, almost creamy. The finish showed a light toasty oak with a hint of sweet spice. The Chardonnay was aged for 9 months in 100% French oak (15% new). Very crisp and well-structured offering from Byron. Tasty, especially the $20 price tag! Don’t miss this one.
Cheers!
