2015 Kent Ritchie Chardonnay | MacRostie Winery
95
pts
Wine Review Online
91
pts
Wine Enthusiast

2015 Kent Ritchie Vineyard

Chardonnay
Russian River Valley
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About this Wine

This prized site in the Russian River Valley has been farmed for more than 40 years by renowned winegrower Kent Ritchie. The vineyard is planted to the Wente Selection of Chardonnay, known for enticing tropical notes. A mere 13 barrels were made of this wine. Add it to your collection before it’s gone.

Library Selection

95 Points

“I really love great Chardonnay, and I’m always surprised at the small percentage of it that rises to this level considering how much of it is out there. Thankfully, I run across wines like this one periodically, wines that demand attention and fly way above the mediocre ocean of its siblings. Gorgeous citrus, tart apple, pear and gentle oak spice ride bold acidity through a blossoming finish that says pay no mind to them – come with me. Brava!”
Rich Cook
Wine Review Online, April 2018
Tasting Notes
Tasting Notes
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Accolades
Accolades
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Winemaking
Winemaking
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Vintage
Vintage
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Vineyard
Vineyard
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Tech. Notes
Tech. Notes
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additional notes
Tasting Notes

From its pale yellow straw color with light green reflections to its enticing lemon blossom and honeysuckle aromas, this is a beautiful and inviting wine. The perfumed floral elements continue on the palate, where a silky richness underscores bright citrus flavors. A harmonious blend of acidity and tannin carries everything to a fresh, focused finish with lingering notes of zesty lime.

Accolades
  • 95 Points: Rich Cook Wine Review Online - April 2018
  • “I really love great Chardonnay, and I’m always surprised at the small percentage of it that rises to this level considering how much of it is out there. Thankfully, I run across wines like this one periodically, wines that demand attention and fly way above the mediocre ocean of its siblings. Gorgeous citrus, tart apple, pear and gentle oak spice ride bold acidity through a blossoming finish that says pay no mind to them – come with me. Brava!”

  • 91 Points: Virginie Boone Wine Enthusiast - May 2018
  • “This is creamy and lush in vanilla, marshmallow and a healthy helping of toasted oak, yet it evolves in the glass to show undeniable acidity and mineral-laden aspects of dried herb and crushed rock. The finish emphasizes its light-bodied approach.”

Winemaking

The harvested grapes went directly to press as whole clusters in order to maximize quality and were gently pressed. This provides a distinct mouthfeel and texture. After settling, the juice was racked into French oak barrels for fermentation.  The wine spent its entire life in barrel where it completed primary and secondary malolactic fermentations and was aged on the lees for 15 months. In order to increase richness and body, it was occasionally stirred. With a longer time in barrel than many of our Chardonnays, we used a modest 15% new French oak in order to keep the oak and fruit in balance. This Chardonnay was bottled on February 14th, 2017.

Vintage

The 2015 vintage had very low yields, which led to many vineyards ripening earlier than normal. This was the case at Kent Ritchie, where the vintage’s low yields and the naturally small berry size of the Wente Selection Chardonnay resulted in one of our earliest picks, with harvest occurring on August 21st, 2015.

Vineyard

This prized site in the Russian River Valley has been farmed for more than 40 years by renowned winegrower Kent Ritchie. The vineyard is planted to Wente Selection Chardonnay. Situated on gently rolling hills, the soil is sandy loam with striations of sandstone. The famous clockwork fog of the Russian River Valley keeps this vineyard cool and provides ideal conditions for growing a classic expression of Chardonnay.

Technical Notes
  • composition:

    100% Chardonnay

  • alcohol: 14%
  • cases made:

    13 barrels
    315 cases

  • bottling date: 02/14/2017
  • aging:

    Aged 15 months sur lie in French oak, 15% new

  • fermentation:

    Whole cluster pressed then racked to French oak for primary and malolactic fermentation

additional notes