This gorgeous wine comes from a who’s who of the finest vineyards in the Russian River Valley including the Dutton family’s Jewell and Gamlen ranches, Mirabelle and Wohler vineyards, the Martinelli family’s Woolsey Ranch, and the Bacigalupi family’s Frost Vineyard. Together they create a stunning wine with gorgeous tropical fragrances of papaya and kiwi, along with more delicate floral notes of gardenia and hints of green melon and Key lime.
The Russian River Valley Chardonnay begins with a gorgeous tropical fragrance of papaya and kiwi. The oak influence is subtle, allowing delicate floral notes of gardenia to combine with enticing layers of green melon and Key lime. While this wine has a crisp and delicate entry, the finish is soft and creamy.
This vintage produced 33 barrels, 782 (750 ml) cases
90 Points, Wine Spectator
“Smoky, toasty oak adds flavor and texture, joining zesty pear, melon, green apple and honeydew notes, ending with a tapered finish that brings all the elements together. Drink now.” —Jim Laube, June 2018
91 Points, Wine Enthusiast Advance Buying Guide
“A muted nose of toasted oak and brioche leads to an expansive and fleshy midpalate of apple and peach in this moderately structured, medium-bodied and balanced wine. The finish is lingering and vibrantly bright in acidity.” —Virginie Boone, June, 2018
90 Points, Wine Advocate
“The 2016 Chardonnay Russian River Valley opens with lemon peel and grapefruit notes over nuances of crushed stones, lime leaves and lemongrass. Medium-bodied with a refreshing line of acid cutting through the intense citrus flavors, it finishes on a mineral note. 782 cases produced.” —Lisa Perrotti-Brown, April 27, 2018
The grapes for this wine came from six exceptional vineyards in the Russian River Valley appellation, with each of these beautiful sites bringing something unique and appealing to the blend. The vineyards include the Dutton family’s Jewell and Gamlen ranches in the heart of the cool Green Valley region, Mirabelle and Wohler vineyards off of Wohler Road, the Martinelli family’s Woolsey Ranch, and the Bacigalupi family’s Frost Vineyard.
The 2016 vintage was a low-production year for Chardonnay. It was also warmer than average. The fruit came in with ripe and concentrated flavors. 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. We used just 12% new oak and 12% one-year-old oak (with the remainder being neutral) in order to allow the richness of the fruit to take center stage. Once the primary fermentation was complete, the wine went through a secondary malo-lactic fermentation, which was completed. 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 on August 14th, 2017.