We’ve been working with Sangiacomo Vineyard for 30 years. In fact, in the early days of MacRostie, this acclaimed family-owned vineyard was our sole source of Chardonnay. The grapes for this Chardonnay came exclusively from three of our favorite blocks of this famed winegrowing site. The result is a beautifully bright and balanced wine that displays alluring lemon-citrus notes, along with lovely layers of melon, peach and freshly sliced Fuji apple.
This wine displays alluring lemon-citrus aromas, with hints of melon rind and peach adding enticing complexity and nuance. In keeping with our bright, balanced style, the wine is pure and crisp on the palate, with freshly sliced Fuji apple notes that fill out the supple mid-palate.
(500 cases produced)
The grapes for this Chardonnay came exclusively from three different blocks of the famed Sangiacomo Vineyard, with the majority of the fruit coming from the Kiser Ranch and Rich Kiser Ranches. A small portion came from Roberts Road, which is more exposed to the winds from the Petaluma Gap. For three generations, the Sangiacomo family has been growing grapes in and around the town of Sonoma. Recognized as master winegrowers, their fruit is highly prized for its consistent quality and delicious flavor profiles.
The 2015 vintage started with an early budbreak that accelerated the vintage. We had heat accumulation that added up quickly, which led to an earlier pick compared to most vintages. All three of the ranches were picked before September 20th, 2015. Despite the early picking date, the fruit maintained high acid levels, which is true to our traditional style for this wine.
In order to maximize quality, the harvested grapes went directly to press as whole clusters, and were gently pressed. This provides a distinct mouthfeel texture. After settling, the Kiser Ranch juice, which represents 80% of the blend, was racked to a stainless steel tank for a cool, tank fermentation—an approach that puts the emphasis on fruit aromas. To provide richness and aromatic complexity to the final wine, the remaining juice was racked to French oak barrels for fermentation.