Sterling Vineyards Vintner’s Collection Chardonnay 2012 Wine Review

Sterling Vineyards Vintner’s Collection Chardonnay 2012
Sterling Vineyards Vintner’s Collection Chardonnay 2012
Sterling Vineyards Vintner’s Collection Chardonnay 2012
Central Coast, United States
Community Score: 4.4/5
Community Reviews: 4
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Product #: 669242
BC Product #: 643874
SAQ Product #: 11073969

Price: $15.95
Alcohol: 13.5%
Drink: 2013-2017
Sweetness: Dry
Bottle size: 750 ml
Wine Type: White Wine

Winery: Sterling Vineyards
Agent: Diageo Canada Inc.
More Vintages: 2011  2008  Add New Vintage 
August 3, June 18, March 5 and February 26.


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This was reviewed August 3, 2014 by

More Wine Reviews and Ratings

Dianne Fisher Sommelier, ISG rated this wine as 90/100 with the following review:

I paired this Chardonnay with a dish of angel hair pasta with lobster - a lovely combination! This wine has a very good balance of fruit and oak and its a reasonable price.
Deborah Podurgiel rated this wine as 90/100 with the following review:

Summer Barbie parties are great, but how does one manage to have stellar wines without busting the budget? Well, you can rely on word of mouth from friends, or your very helpful and knowledgeable local wine store associate.

Ultimately, the answer is -- well, you've got to try them yourself. I know that sounds sacrificial, and in a way it is -- both from a cost and taste point of view.

Such was the case with this wine. I went to a wine store counting on a particular wine, and when it wasn't exactly what I had in mind (balance was off) the store wine manager suggested the Sterling Vintner's Collection Chardonnay.

Dead on -- it was exactly what I was looking for. A Chard (indeed, people still love Chardonnay) with perfect acidity, butter and toast (light American oak) excellent and plentiful apple flavours, popcorn and judicious (if not, constrained) use of oak.

Butter, toast, mineral, citrus and cooked apple and, yes, much to my surprise -- fig and light caramel on the palate. Lots of dimension and complexity to this wine.

In fact, it went with my smoked trout appie (buttery and structured)as well as a lobster boil up with a lemon butter, white wine (same wine)and fresh pureed Mexican garlic (a flavour somewhat between a shallot and mild garlic) sauce -- while the Sterling Chard cut through the richness, it also complemented the richness of the (Maritime) lobster.

Absolutely excellent!
Craig Kuziemsky rated this wine as 86/100 with the following review:

Pineapple aroma gives way to citrus and vanilla flavors. A well balanced and easy drinking wine with a nice finish.
Thoroughly enjoyable, our 2010 Chardonnay opens with an inviting nose of
bright tropical, citrus and stone-fruit aromas, lightly graced by hints of baking
spice and vanilla. The palate is well balanced with good weight and a juicy
viscosity that oozes fruit. Oak spices nimbly flit through the ripe fruit, offering
texture and depth to the rich flavors. A crescendo of citrus and a touch of
minerality lift the finish, creating a satisfying finale to a well-played wine. Enjoy with seafood, poultry or summer pasta dishes.

We selected our grapes from cool regions along the Central Coast, including
Monterey County, Edna Valley (in San Luis Obispo County) and Santa Barbara.
These regions, which are renowned for their Chardonnay, maintain a temperate
maritime climate. Here, warm days are graced by Pacific breezes and nights are
tempered by a cool fog, allowing a long growing season and the development of
concentrated fruit flavors—an ideal environment for this varietal. Monterey
produced grapes with a tropical, stone-fruit and citrus character, while Edna
Valley encouraged juicy peach and orange blossom notes. The cooler Santa
Barbara vineyards gave us mouthwatering lemon, grapefruit and pineapple

To make a well-balanced wine that shows both brilliant flavors and structured
complexity, we used two fermenting techniques, placing 65 percent of the wine
in stainless steel to retain its bright fruit characteristics, and 35 percent in barrel
for weight and oak complexity. We achieved a round creaminess with partial
malolactic fermentation and regular stirring of the lees during aging. Together,
these components created a harmonious balance of aromas and flavors.

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