GAN EDEN 1994 Chardonnay


The 1994 GAN EDEN Chardonnay was produced mainly from grapes grown at Black Mountain Vineyards in the Alexander Valley, and at Poplar Vineyards in the Green Valley of Sonoma County. This is our sixth vintage to use Black Mountain grapes, in order to continue a continuity of style.

The 1994 Chardonnay emphasizes abundant peach and pear fruit, with oak used only as an essential seasoning component. Balance between the acid and fruit componenets produces a superb mouth feel and a long, smooth finish. This is a wine which can truly complement a wide spectrum of foods.

The grapes for this wine were harvested at an average of 24°Brix. Oak aged on lees for 7 months, the resulting wine exhibits fruit, acidity, oak and yeast flavors producing a well balanced, richly styled wine excellent when consumed by itself or with food. Although released a few years ago, the 1994 has received numerous medals, including its most recent, a Bronze in the 2001 California State Fair Wine Competition.

GAN EDEN was established in the spring of 1985 in the Green Valley viticultural district of Sonoma County. We began to produce Chardonnay with the 1986 vintage. Our 1986 and 1987 vintages each won nine medals, and were among the to Chardonnays in California in the year each was released. The 1988 vintage took an incredible 16 medals. The 1987 and 1988 vintages received scores of 89 and 88, respectively, in the Wine Spectator. The 1990 Reserve received 13 medals, 5 of which were won late in its life in 1994, and received an 85 in the Wine Spectator. Retaining a surplus of the 1990 vintage, we produced no more Chardonnay until the 1993 vintage. The '93 won 12 medals, and the '93 Reserve has won 10 medals so far.

Winemaker's Comments

GAN EDEN's 1994 Chardonnay is a lean, complex wine with ripe fruit flavors reminiscent of pear, peach, honey and vanilla. Concentrated and appealing in the mouth, this wine complements a broad spectrum of foods, and stands up well to fish or poultry produced with white, creamy sauces, or with rich, oily fish prepared in any manner, but unlike many California Chards, also complements leaner fish such as halibut. I particularly enjoy it with salmon. It still tastes good even in 2002, a tribute to its high initial acidity.

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