This Chardonnay came exclusively from the famed Sangiacomo Vineyard. We have been working with the Sangiacomo family since our debut vintage 30 years ago, and in the years since their grapes have become some of California’s most coveted. With enticing aromas of anise, Asian pear and flowers, this wine shows why! The signature of Sangiacomo Chardonnay, a vivid lemon-citrus backbone, dominates the flavors, combining with exotic spices on the palate.
Vibrant and exotic, this wine begins with enticing aromas of anise, Asian pear and hints of flowers and French oak. The signature of Sangiacomo Chardonnay, a vivid lemon citrus backbone, dominates the flavors, combining with exotic spices on the palate. The finish is soft and supple with fine tannins that frame the bright fruit.
This vintage produced 18 barrels, 405 (750 ml) cases
92 Points, Wine Enthusiast Advance Buying Guide
“Floral, this is a fresh, lengthy and acid-driven white, welcoming in its medium-bodied grasp of balance. Apple, Meyer lemon and nutmeg form a nice bond of flavor with just a hint of ginger.” —Virginie Boone, June, 2018
The grapes for this Chardonnay came exclusively from four different blocks of the famed Sangiacomo Vineyard, with the majority of the fruit coming from Catarina, Home Ranch and Rich Kiser. 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. We have been proud to work with the Sangiacomo Vineyard since our very first vintage.
The 2016 vintage had moderate temperatures and consistent weather. The fruit from these ranches was picked on different dates between September 5th and October 3rd, 2016.
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 juice was racked to French oak barrels for fermentation, with 22% new French oak and 17% one-year old. The wine was aged for 10 months before being bottled on August 15th, 2017.