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Toasted Head Barrel Aged Chardonnay

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Toasted Head Chardonnay Review

TOASTED HEAD CHARDONNAY | Honest Review
  • Country/Region United States, California, Central Valley, Yolo County, Dunnigan Hills
  • Type Californian Chardonnay
  • Aroma Apple, Pear, Lemon, Grapefruit, White Peach, Bourbon, Marzipan, Vanilla Spice
  • Grapes Chardonnay
  • Taste Pineapple, Mango, Coconut, Chard, Butter, Roasted Almonds, Butterscotch, Caramel, Charred Wood, Raisin
  • Alcohol Content 14%
  • Sugar Dry
  • Pairing Pork Loin, Lamb Shank, Smoked Salmon, Spaghetti With Cajun Cream Sauce

Toasted Head Chardonnay has distinctive bourbon flavors paired with ripe pineapple reminiscent of butterscotch and white peach. With a smooth, rounded mouthfeel and a complexity rarely found in Californian white wines, Toasted Head Chardonnay of superb value. It has a perfect balance between oakiness and freshness. To put it simply, Toasted Head Chardonnay is compelling.

What Kind Of Wine Is Toasted Head Chardonnay

Toasted Head Chardonnay is a barrel-fermented white wine from California, filled with charred wood scents and flavors. This Chardonnay begins with aromas of bourbon and green fruit. On the palate, creamy toast and tropical fruit flavors are complemented by a caramel finish. The acidity is bright and refreshing.

The subtle and refined aromatic and flavor characteristics of Chardonnay enable it to undergo different wine-making techniques. Chardonnay, therefore, is a blank canvas for a winemaker to demonstrate their art. From vibrant with primary fruit flavors to complicated aromas of nuts and mushrooms, Chardonnay delivers diverse wine styles. In New World wines, the Chardonnay style depends on the winemaker. Some are oaked, like Toasted Head Chardonnay, while others go for long-term maturation.

How Much Does Toasted Head Chardonnay Cost

Toasted Head Chardonnay has an average price-point. It may not be the most expensive Chardonnay on the market, but it still commands a higher price than most Californian white wines. Toasted Head Chardonnay prices range from $12 to $15 per 750ml bottle, depending on the vintage and vendor. Therefore, consumers can get this high-quality bottling at a bargain price.

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How Many Calories Does Toasted Head Chardonnay Have

Toasted Head Chardonnay is a suitable dietary choice. There are about 22 calories in 1 fluid ounce of the beverage, equating to a total of 120 calories per serving. The calorie breakdown is 0 grams of fats, 11 grams of sodium, 0 grams of total carbohydrate, 0 grams of protein, and 0 grams of total sugars. Consequently, consumers are safe when enjoying this beverage. That said, Toasted Head Chardonnay calories might be low but the sodium concentration is relatively high. As such, wine fans need to be aware that consuming too much Toasted Head Chardonnay might be an issue. Toasted Head Chardonnay alcohol content is high at 14% per 750ml bottle. So, be aware and take extra care if driving!

How Long Does Toasted Head Chardonnay Last

Toasted Head Barrel Aged Chardonnay 2014 750ml

Chardonnays are suitable for bottle aging, unlike most white wines. They usually have a high alcohol concentration and enough structure to withstand maturation. After successfully maturing, they should have developed aromas and flavors of almond, hazelnut, dried apricot, and marmalade. Besides, Toasted Head Chardonnay has undergone barrel-fermentation and oak aging before bottling. That makes it even friendlier to long-term storage.

The wine should be sealed with a cork and stored in an environment with room temperatures that do not fluctuate and a portion of humidity. Direct sunlight or artificial light should be avoided as they may damage the wine and make it faulty. Odors also have to be kept at bay, as they might find their way inside the bottle and give unpleasant aromas and flavors, like vinegar .

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Who Makes Toasted Head Chardonnay

Toasted Head Chardonnay is a product of Toasted Head Winery, located in Modesto, California. Named for the traditional practice of toasting barrel heads to impart a toasted flavor to barrel-aged wines, Toasted Head began making hand-crafted wines in 1995. The vineyards lie in the Dunnigan Hills of Yolo County. The inspiration behind the fire-breathing bear label is a drawing created by artist Robert Shetterly. The wry humor of the bear and the commitment to superior wine-making captures the Toasted Head personality.

Toasted Head Chardonnay 750ml

$9.99

Aged sur lies in oak barrels for eight months, the 2003 Toasted Head Chardonnay has aromas of apricot and vanilla, flavors of tropical fruit and a slight spiciness, layered with toasty oak notes. The Toasted Head name comes from the process of charring the barrel heads for caramelized oak tones.

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~ Making Your Wine Experience Even More Enjoyable

Producer: R.H. Phillips Vineyard & WineryAlcohol: 14.5 %Description: The name Toasted Head refers to the barrels used to age this wine. Usually, only the barrel walls are charred, but, in this case, the heads are toasted too. The resulting wine is filled with aromas of smoky apple-cinnamon, pear, vanilla and toasty oak. Full bodied with a medium-long finish, its a perfect companion to chicken quesadillas, grilled prawns or shrimp stir-fry.

Light gold in colour with medium to medium+ intensity.

Positives: Toasted Head has come a long way from the days that California Chards , at least in the inexpensive category of under $30, was like gnawing on oak planks. Toasted Head has been consistently good in the past couple of years producing well balanced, medium toasted oak Chards, full body, long length with good acidity. Notes of lemon, apple, butterscotch, coconut cream pie & pineapple dominate both on the nose and palate.

Negatives: High alcohol.

Interesting Things: I like the shape of the bottle & wax stopper on the cork. Makes it stand out from the rest of the California Chards. LCBO usually puts this wine on sale a couple of times throughout the year.

Drink now on its own or have it with lobster & drawn butter.

Tasted: 9 Dec 11

Score: 9/10, Value: 9/10, Total: 18/20

Out of 5 stars, I rated this wine: 4

LCBO#: 594341

Toasted Head Barrel Aged Cabernet

New! Introducing Agitator Bourbon Barrel Aged Cabernet & Red Wine

Red wine

  • Grape varieties Cabernet sauvignon 88 %, Petit verdot 7 %, Merlot 5 %
  • Degree of alcohol 13.5 %
  • Promoting agent Vins Arterra Canada, division Québec Inc
  • SAQ code 13190608

Note: Information on products displayed on SAQ.COM, such as the vintage or the labelling of bottles, may vary depending on the lots received and may differ from the information on products in stock online and/or in stores. Reduced prices displayed on SAQ.COM do not apply in SAQ Dépôt stores. Full details in Terms and conditions. SAQ Inspire points are available to members only. For more details, refer to the programs terms and conditions.

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How To Serve Toasted Head Chardonnay

Toasted Head Chardonnay has to be chilled at fifty degrees Fahrenheit before serving. If white wine is served too cold, flavors and aromas become muted. Too warm, and they become flat. On that note, take extra care and do not over-chill the wine. Many people believe the chiller the better when it comes to white. But do not go storing your bottles in the freezer. Over-chilling a wine blocks flavors and aromas. And you do not want that!

Place your bottle of Toasted Head Chardonnay for two hours maximum in the refrigerator. Afterward, uncork it and serve in standard-sized wine glasses. The surface of the glass provides the wine with essential aeration. As the air comes into contact with the wine surface, the delicate fragrances elevate.

Furthermore, Toasted Head Chardonnay needs to stay cool to be enjoyable. To do this, place the wine in an ice bucket or wine cooler. The bucket should be filled three-quarters full with equal quantities of ice and water so that iced water surrounds the bottle. The water is then able to transfer the heat from the bottle to melt the ice. Air acts as an insulator, and the bottle chills.

Where Is Toasted Head Chardonnay Made

Toasted Head Chardonnay is produced in Yolo County, California. It neighbors Napa County to the west, which is the center of the American wine industry, with its innovative wineries and the worlds oldest Zinfandel vines. While not as prestigious as Napa, Yolo County still produces high-quality wines. The region is a rural oasis where a large community of artists and craftspeople have gathered. On top of that, most California organic farmers are there too. The name Yolo is from the native Poewin Indian word yo-loy, meaning abounding in the rushes, but some locals insist its an acronym for You Only Live Once.

Most of the fruit used in the production of the wine comes from the Toasted Head estate in the Dunnigan Hills. The rest fruit is harvested from notable vineyards in Mendocino County. Mendocino County is large and diverse and includes the Anderson Valley, a grape source for aromatic white wines. In comparison to other California wine-making regions, Mendocino experiences warmer, drier conditions protected behind coastal hills. The wines here are full-bodied with soft tannins and often made from Cabernet Sauvignon, Zinfandel, and Syrah.

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Rh Phillips Toasted Head Chardonnay

Crafted with delicious California grapes, mostly picked from the gorgeous Dunnigan Hills of Yolo County, the R.H. Phillips Toasted Head Chardonnay is barrel-aged and hand-stirred every two weeks. The result is a buttery, creamy, toasted oak flavor perfect for pairing with shellfish such as shrimp, crab and lobster.

Toasted Head Barrel Aged Chardonnay 2011 California United States

Toasted Head Wines

Cost: $17.95 Grape Variety: ChardonnayProducer: R.H. Phillips Vineyard & WineryAlcohol: 14% Alcohol/Vol.Description: Gold in colour with medium+ intense nose.

A good 2nd bottle to have on hand when you dont want to open something expensive.

Positives: A simple Chard thats easy to drink featuring medium oak with a mild toasting, lemon meringue, smoky apple cinnamon, peaches & cream corn, and buttery popcorn. Medium+ body with good acidity an average length.

Negatives: None

Interesting Notes: LCBO puts this wine on sale a couple times a year, which makes it worth buying.

Drink now on its own or pair it with chicken Alfredo.

Tasted: 7 July 2013

Score: 8.5/10, Value: 8.5+/10 Total: 17+/20

Out of 5 stars, I rated this wine: 3.5

LCBO: 594341

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Toasted Head Chardonnay Food Pairing

Since Toasted Head Chardonnay is barrel-fermented with an intense oaky nature, it would wise to pair it with pork loin roast or slow-cooked lamb shank. The combination of the juicy meat with the super-ripe tropical flavors of this Chardonnay is magical. Besides, who wouldnt want a glass of a creamy pineapple-flavored white wine along with a mouthful of succulent lamb? Toasted Head Chardonnay is also incredible with smoked salmon. Medium-to-full-bodied Chardonnays blend delightfully with oily fish, and this one is no exception. A hearty portion of spaghetti with a Cajun cream sauce, directly from Louisiana, would elevate the whole cosmos of this Chardonnay, intriguing wine enthusiasts.

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How Is Toasted Head Chardonnay Made

The Chardonnay grapes are picked at night to preserve the freshness and purity of fruit flavors. In order words, the intent is to avoid oxidation and acidification. Afterward, they are gently de-stemmed and crushed. Crushing breaks the skins of the grapes and liberates a quantity of juice. But damaging the seeds should be avoided. Otherwise, they release bitter oils and tannin, and the wine might become astringent and bitter.

After crushing, the pressing of the grapes follows. Pressing separates the juice and the solid constituents of grapes. Seeds should remain undamaged once again. Then, that juice is clarified to preserve primary fruit flavor. At this point, the juice sur lie does not go into stainless steel vessels to undergo cool fermentation but in a combination of new and used American, Eastern European, and French oak barrels.

Furthermore, ten percent of the wine goes through a secondary malolactic fermentation so that the wine increases in structure and retains its natural acidity. Each barrel is hand-stirred every two weeks to blend with the gross lees, responsible for said malolactic conversation, which imparts a creamy texture to the wine. When fermentation is over, the final wine is filtered from sediments and bottled.

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