Made using grapes from a who’s who of the Russian River Valley’s finest vineyards, including Kent Ritchie Vineyard, Martinelli Vineyard, Mirabelle Vineyard and Charles Heintz Vineyard this is a gorgeous Chardonnay with a lovely floral nose of fragrant jasmine, lime citrus, green apple and lychee. On the palate, it is refreshing and complex, with a crisp mouthfeel reminiscent of cool green melon, and a soft lingering finish with just a hint of oak spice.
Our Russian River Valley Chardonnay has a lovely floral nose of fragrant jasmine, with bright underlying notes of lime citrus, green apple and lychee. On the palate, the wine is refreshing and complex, with a crisp mouthfeel reminiscent of cool green melon. The finish is soft and long with just a hint of oak spice.
(954 cases produced)
90 Points, Wine Spectator
Offers clean aromas of fresh-cut flowers, with honeydew, light citrus, peach and tangerine notes holding their own, diminishing ever so slightly on the aftertaste. Drink now through 2020. 954 cases made. –JL, June 15, 2017
The grapes for this wine came from six exceptional vineyards that we work with in the Russian River Valley appellation—all beautiful sites that lie throughout the different regions of the valley: Kent Ritchie Vineyard on Eastside Rd, Martinelli Vineyard near River Road, Mirabelle Vineyard on Wohler Road, Charles Heintz Vineyard and Mill Station, far to the west in the cool Green Valley region, and Braughton Vineyard on Vine Hill Road.
The 2015 vintage was warm and consistent. Even our coolest Chardonnay sites, Charles Heintz and Mill Station, were able to ripen thanks to the season’s extended hangtime. We harvested the Chardonnay for this wine between mid-August and the end of September. This diversity in terms of harvest dates adds another element of complexity and intrigue to the blend.
All grapes went direct to press as whole clusters. By pressing gently as whole clusters, we were able to preserve the bright, delicate characteristics that we prize. After settling, the juice was racked into French oak barrels for fermentation to give the wine just a hint of toast and spice.
Once the primary fermentation was complete, the wine went through a secondary malo-lactic fermentation. The barrel-fermented wines were aged on the lees for nine months, with occasional stirring to increase richness and body. The final blend was assembled prior to bottling, which occurred August 8th, 2016.