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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
#74 Wine Spectator Top 100 of 2011
Fortunately, as the new plantings from Marcassin's Sonoma Coast vineyards come into production, there will be additional quantities of Chardonnay and Pinot Noir to help fulfill the ever increasing demand for these wines. Furthermore, from now on, Marcassin will only deal with their own fruit, and they are ending their relationship with the Martinelli family and will no longer share the fruit from the Three Sisters Vineyard for Pinot Noir and Chardonnay as well as the Blue Slide Ridge for Pinot Noir. One-hundred percent of that fruit will now go to the Martinellis as proprietors Helen Turley and John Wetlaufer concentrate on their estate holdings. I have been purchasing their wines since the early nineties, and it's remarkable how well the Marcassin wines age. Recent examples of the 1995 and 1997 Chardonnays (which were made from purchased fruit), particularly the Lorenzo and Gauer, are holding up beautifully. They are aging better than most white Burgundies of a similar age. Their Pinot Noirs are also performing brilliantly given what the 1998s, 1999s, and 2000s taste like after a decade of aging. With respect to upcoming releases (one is never quite certain what will be released when, as Marcassin's release program is relatively late, and difficult to predict), they should include the 2006 and 2007 Chardonnays and Pinot Noirs, which I tasted in late October, 2009. All the Pinot Noirs need considerable aeration, and are among the few Pinots that I would recommend decanting. They all are reminiscent of northern red Burgundies, particularly those from the village of Morey-St.-Denis. The 2007 Pinot Noirs are more backward than their 2006 counterparts, and, assuming they will be released this year, are best cellared for 2-3 years.
"At once bold, rich and layered, with a measure of delicacy and finesse,
unfolding to tiers of fig, melon, bubble gum, spice and honeysuckle.
Finishes with a dash of cedary oak. Drink now through
"As for the 2006 Chardonnay Marcassin Estate, it is a more mineral-dominated wine displaying a liqueur of crushed rocks/wet stones, pears, and subtle smoky, honeysuckle, quince, and citrus oil notes. It also possesses exceptional length and richness as well as a full-bodied mouthfeel. Given the history of the vintage and the challenging conditions for Chardonnay, I would suspect these wines will evolve quickly by Marcassin's standards, meaning they are probably best drunk in their first decade of life.
The Wine Advocate
If you haven"t heard of Helen Turley, or tasted one of her wines, you"ve definitely not been paying close enough attention to the wines coming out of California in the last 10 years. She is arguably one of the most influential winemakers in the business, receiving critical acclaim for almost every wine she touches. Aside from her own boutique winery, Marcassin, which she runs with...Read More About Marcassin
Twice as large as Napa in size, Sonoma County only makes about a half the amount of wine as her northeasterly neighbor. But Sonoma, with her size, is able to vouch for more diversity within her borders, including sub-AVAs that are climatically varied. The atmosphere of Sonoma is decidedly laid back and down home country style. But in wines, they are keeping up with the...Read More About Sonoma County
White Wine's Queen Bee
Sauvignon, Chardonnay can grow just about anywhere. It adapts well to different
soils and different climates. While frequently paired with
its native home lies in the vineyards of Burgundy,
France. The only major white grape of the region, Chardonnay is at its best on the rolling...Read More About Chardonnay
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