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 penetrating, fragrant nose of pineapple, mango and guava. On the palate, the energetic tropical fruit elements lead to 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 19,095 (750 ml) cases.
Tasting Notes
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!
Accolades
91 Points, Editors’ Choice: Excellent; highly recommended – “This wine succeeds in its bright aromas of flowers and vanilla. Full bodied, fleshy and complete, it offers layers of pineapple and guava flavors that will please a wide range of palates.”
– Virginie Boone, July 2019, Wine Enthusiast
Wine Origin
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.
Production Notes
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.
Winemaker Notes
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.
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