Sandar & Hem Santa Cruz Mountains Chardonnay 2019

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    Sandar & Hem Santa Cruz Mountains Chardonnay 2019  Front Bottle Shot
    Sandar & Hem Santa Cruz Mountains Chardonnay 2019  Front Bottle Shot Sandar & Hem Santa Cruz Mountains Chardonnay 2019  Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    2019

    Size
    750ML

    ABV
    13%

    Features
    Boutique

    Your Rating

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    Somm Note

    Winemaker Notes

    This chardonnay is a blend of three of our favorite vineyard sites including Mindego Ridge Vineyard, Bald Mountain, and Bruzzone Vineyard. This wine spent a bit less time aging than our single vineyard chardonnays with 10 months in barrel and two months in stainless steel and highlights the fresh side of chardonnay with vibrant high-tone aromatics including notes of lime peel, Asian pear, and flint with a refreshing spine of zingy acidity on the palate typical of these cool climate sites. A touch of toast from a bit of new oak (Barrel Maker: Damy, Forest: Allier, Toast: Long Light) and an inviting creaminess plays counterpoint into the long finish.

    Other Vintages

    2021
    • 96 Wine
      Enthusiast
    Sandar & Hem

    Sandar & Hem

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    Sandar & Hem, California
    While researching the family’s immigration story, Robert looked to his great grandfather Oscar Hem who emigrated to the U.S. more than a century ago and discovered the branch of the family from the idyllic Sandar region of Norway on a stunning fjord just south of Oslo. Our ancestors lived and worked on the Hem Farm in Sandar. The farm was so inseparable from the people who worked it, that the farm name was used as the recorded surname for all its residents regardless of their parents’ names. Somehow the Hem name was lost to the family when Oscar adopted the name Bergstrom shortly after moving to America in an act that remains a great family enigma. It has brought the Bergstrom family great joy to discover and visit the Hems of Sandar and with pride they connect their past to their future by naming the winery Sandar & Hem. Robert has a diverse background and history of life adventures providing many stones on the path to becoming a winemaker. Formative early experiences include exploring winery barns of Napa in the 1970s as a child during a period where his father Donald, a chemistry professor at UC Davis, and Mother Eva would visit the still-modest local wineries on the weekends. Holiday banquets at his Grandparents Chinese restaurant taught the importance of thoughtfully sourced and crafted food in tying together family, exploring culture, and invigorating the spirit. And well before the days of Deadliest Catch, Robert spent a season commercially fishing for salmon in Alaska. There he learned the Herculean efforts and perseverance required and great rewards brought by delivering such a pristine and delicious food source to delighted chefs and diners. In an interesting parallel, Recha also worked in the salmon industry in Alaska the summer before Robert but we were not to meet until several years later. A love for the natural world and a curious mind led Robert to becoming a research academic with an undergraduate degree in Biochemistry and a Ph.D. in Biophysics. A postdoctoral fellowship in cancer research at UCSF brought Robert to San Francisco where he reveled in the Bay Area food and wine scene and soon after he met his future wife Recha, a UCSF trained radiologist, at a wine tasting event that she hosted on a high-rise rooftop in SOMA. After years of research, Robert joined the management strategy consulting firm McKinsey and Company serving clients around the world in the Pharma, Healthcare, and Alternative Energy sectors. After a beautiful year back at home in San Francisco dedicated to family with the birth of our first child Tessa, Robert went on to work at Bay Area startup companies including roles as Director of Business Development at both the Vietnamese craft food company Red Boat and the technology flash sales company Touch of Modern.
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    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.

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    A rugged and topographically diverse cool-climate appellation with a rich history, the Santa Cruz Mountains AVA stretches from Half Moon Bay, just south of San Francisco, to the northern border of Monterey County. Elevations range from 800 feet to upwards of 3,000 and microclimates vary substantially depending on which side of the mountains the vineyards lie; cool ocean winds and fog play an important role here. This can be a challenging region in which to grow grapes, but it is well worth the effort. Santa Cruz Mountains wines are noted for balanced acidity levels, often showing great aging potential. Wine has been made here since the 1800s, most notably from the legendary Ridge Vineyards, whose Monte Bello vineyard garners international admiration.

    Pinot Noir, Chardonnay and Cabernet Sauvignon are the stars of this region, while Merlot and Zinfandel also perform quite well. Organic and sustainable vineyard practices are becoming increasingly common.

    VFNSH19CH_2019 Item# 713185

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