A blend of grapes from several excellent vineyards in unique cool climate areas across Sonoma County, our signature Sonoma Coast Chardonnay is consistently noted for its excellent value and superb balance.
The wine begins with a delicate, fragrant nose of pineapple, mango and guava. On the palate, the tropical fruit elements mingle with lively citrus-lime layers as well as hints of toast and butter from aging in French oak. The finish is clean, refreshing and quickly invites another taste!
This vintage produced about 18,227 (750 ml) cases.
92 Points, Wine Advocate
“The 2016 Sonoma Coast Chardonnay offers a great intensity of fresh, pure apple and white peach aromas with hints of baker’s yeast and allspice plus a waft of honeysuckle. Medium to full-bodied and delivering mouth-filling stone fruit and spice flavors, it has a satiny texture and great length. Totally over-delivers at this price point! 18,227 cases produced.” —Lisa Perrotti-Brown, April 27, 2018
The grapes for this Chardonnay came from several exceptional Sonoma Coast vineyards. Sangiacomo and Hi Vista vineyards are located in the Carneros region. We also work with some amazing Russian River Valley properties, including vineyards owned by the renowned Dutton and Martinelli families. Another key vineyard in this wine is Steve MacRostie’s own Wildcat Mountain Vineyard, which is situated high up in the volcanic hills of the Petaluma Gap region. Selected for their cool climates and unique growing conditions, these vineyards lend distinct and complex characteristics to our Sonoma Coast Chardonnay.
The 2016 vintage had early budbreak and an aggressive growing season. Then just when we were about to pick, cool temperatures in August slowed everything down. All of the grapes for our Sonoma Coast Chardonnay were harvested by hand during September and October of 2016.
To preserve the bright and delicate character of the fruit, all of grapes went direct to press as whole clusters and were then gently pressed. After settling, 85% of the juice was racked into French oak barrels for fermentation, 20% of which were new. To provide a very fresh and focused element to the final blend, 15% of the juice stayed in stainless steel tanks for a cool fermentation and never went to barrel.
The wines were aged on the lees for six months both in tank and in barrel, with occasional stirring to increase richness and body. The final blend was assembled in May 2017, just before bottling, which took place June 10th, 2017.