April 2015

by Paige Porter Fischer
April 25, 2015

“Westside Road winds through some of the most picturesque vineyards in Sonoma, past hillsides that look like green corduroy, ribbed with grapevines producing some of the finest Pinot Noir and Chardonnay in California.

The drive — beginning at Wohler Bridge, which crosses the Russian River, for which this valley is named — snakes through tunnels of statuesque oak trees, past weathered barns that beg for photos, and venerable wineries like Rochioli, Gary Farrell and Williams Selyem. But there’s one new driveway along this hallowed back road that demands that you put on the brakes…”

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April 24, 2015

“And suddenly it’s Friday.

Might we suggest a jaunt to the MacRostie Winery and Vineyards, the esteemed estate that’s finally got a “What’s a new word for idyllic?” tasting room, open now.

…And then you’ll find yourself gazing off into the sun setting on the horizon, working your way through one of the three tasting options (the “Evolution” is three pinots), and maybe, as a thought exercise, trying to come up with a single thing wrong with this entire scenario.”

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by Robert Johnson, April 14, 2015

“Many are saying that it sets a new standard, bringing something elevated, new and gorgeous to Russian River Valley wine country.”

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by Richard Mauro, April 13, 2015

“Chardonnay has a lengthy record as America’s favorite white wine. Its deserved reputation for greatness (particularly the white wines of Burgundy) is at least partly responsible for that popularity. Another reason is it can be made in different styles to appeal to varying tastes and occasions. Regardless of style, chardonnays typically offer ripe fruit flavors of citrus, apple, pear or tropical, and sometimes melon or fig. Many wineries attempt to emulate the richness and depth associated with Burgundy, the benchmark for the grape. It used to be common in California for wineries to go to extremes, employing full malolactic fermentation (converts sharper malic acid to richer lactic acid) and 100 percent fermentation and aging in new oak barrels. Such wines are rare today. But the wines below still use significant amounts of these to great effect, deftly walking the line between richness and freshness.

Two single-vineyard wines from MacRostie – the 2012 Wildcat Mountain Vineyard Chardonnay, from an intemperate location in the Sonoma Coast, and the 2012 Sangiacomo Vineyard Chardonnay, from a historic and prized vineyard in Carneros – are rich and full-bodied with oak influences but still loads of pure fruit.

More wineries are getting better at balancing the use of oak barrels and malolactic fermentation to complement quality fruit with the sweet, spicy or toasty elements from oak more as seasoning than as dominant characteristics. Generally, this means less oak, less new oak and less time overall in barrel. Many only undergo partial malolactic fermentation. These are all recommended:”
2012 MacRostie Sonoma Coast Chardonnay
2012 MacRostie Russian River Valley Chardonnay

by Carey Sweet, April 10, 2015

MacRostie Estate House (Healdsburg)

Steve MacRostie founded his 20-acre winery and vineyards in the Russian River Valley in 1987, but now he’s celebrating the opening of his very own tasting room. Called the Estate House, the hilltop venue is done in rich grained woods, leathers, and glass showcasing the signature MacRostie’s Scottish thistle motif. Focus on the Pinot Noir, like the  2011 Twin Hill Ranch label.

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