Caterwaul North Coast Chardonnay 2023 750ml

Product Info

Terroir
This inaugural Chardonnay from the Caterwaul label is drawn from vineyards across California’s North Coast region — including fruit from the powerhouse Mt. Veeder appellation that forms the “backbone” of the blend. While the “North Coast” designation is broad, the winemaker notes that the Mt. Veeder component provides depth and structure, while vineyards farther north contribute freshness and vitality. The vintage’s coastal influence plus varied soils (including the rugged mountain aspects of Mt. Veeder) helps the fruit maintain balance between ripeness and crispness.

Winemaking & Technical Notes
The 2023 is the label’s first effort in Chardonnay and was barrel-fermented and aged on its lees for 18 months. Approximately 30% of the barrels were new “Latour” oak (i.e., new French oak) to frame the finish, while the rest is mature oak, allowing integration without overpowering the fruit. This combination of oak ageing, extended lees contact, and site-diverse fruit sets the stage for a Chardonnay with both texture and freshness.

Tasting Notes
In the glass, the wine presents a brilliant medium-straw hue. Aromatically it
with honeysuckle and white-peach blossom, followed by bright lemon zest and citrus peel. On the palate the Mt. Veeder portion gives the wine a full, textural backbone, while the more northerly vineyard components provide crispness and lift. The fruit core features ripe white peach and lightly toasted oak nuances; the finish is marked by clean citrus, subtle toast and fine mineral tension. This is a Chardonnay that balances richness and clarity — it has enough structure to cellar a few years, but plenty of charm to enjoy now.

Food Pairing & Service
Serve at about 10-12 °C (50-54 °F) in a white wine glass with moderate bowl so the aromas can open. Given its balance of texture and freshness, this Chardonnay pairs very well with dishes like pan-seared scallops with lemon-butter sauce, herb-roasted chicken with shallot-cream reduction, or grilled halibut in a beurre blanc. For a vegetarian option, try it with white asparagus risotto with parmigiano-reggiano or mushroom-and-sage ravioli, where the wine’s minerality and fruit will shine. It’s approachable now but will reward short-term cellaring (3-5 years) if stored properly.