Ramey Ritchie Vineyard Chardonnay 2010
Chardonnay from Russian River, California
Ramey Wines Ritchie Vineyard Chardonnay walks the fine line between richness and delicacy. Fully mature grapes made a wine of plush richness, though the cool vintage ensured racy acidity. It has a great mouthfeel that balances power and elegance that chardonnay can provide.
Vinous / Antonio Galloni - "The 2010 Chardonnay Ritchie Vineyard is a bit brighter and more focused than the Hudson. There is a sense of energy and focus in the 2010 that is remarkable. Sweet floral and spiced notes resonate on the finish. Saline overtones add to an impression of briskness and raw energy, especially on the finish. This is another fabulous showing."
International Wine Cellar - "Light, bright gold. Complex, high-pitched aromas of Meyer lemon, nectarine and honeysuckle, with a stony accent building with air. Precise, intense and palate-staining, showing impressive energy and lift to its citrus and orchard fruit flavors. Elegant, nuanced and seamless with lively acidity adding bite to a long, focused finish."
Wine Spectator - "Pure and refreshing, with vibrant, spicy citrus, green apple and Asian pear flavors, gaining richness and ending with delicacy. Drink now through 2019."
Connoisseurs' Guide - "The lively, bright character of Ritchie Vineyard fruit comes roaring through in the tight, floral-tinged, Gala apple aromas on offer here, and that fruit, with its blend of somewhat juicy character on the one hand and solid, firm, ageworthy structure underneath on the other makes the wine into a full-blown success. It finds some extra richness from a dollop of crème brulée oakiness, and like its mates, will improve with cellaring."
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Following winemaking posts at Rudd, Dominus, Chalk Hill and Matanzas Creek, David Ramey and his wife, Carla began their own label in 1996 - a Chardonnay from the Hyde Vineyard. Now situated in downtown Healdsburg, Ramey Wine Cellars draws on exceptional vineyards in both Napa and Sonoma to fashion classically-styled Cabernet Sauvignon and Chardonnay using traditional old world techniques. View all Ramey Wines
About Russian RiverView a map of Russian River wineries
The Russian River Valley is named as such due to its proximity to the Russian River, the river itself named for the Russian fur traders who came down from Alaska in the late 18th and early 19th centuries. The Russian River is agricultural land. While there is a focus on wine, beyond the vineyards are many small, family-owned farms cultivating everything from cattle to Christmas trees.
Notable FactsThe proximity of this cool river and the rolling fogs from the Pacific Ocean make the area amenable to cool-climate grapes like Pinot Noir and Chardonnay. In fact, the region is quite known for its full-bodied, yet elegant Pinot Noir, as well as their ripe, yet lean Chardonnays. Within Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. Chalk Hill is the warmer of the two and furthest from the ocean, while Green Valley is cooler and closer to the water.
About CaliforniaIt's not rare to see a wine's country of origin listed as "California." A country into itself in the wine world, California makes enough varieties and styles to match many European wine countries. It produces a diverse range of wines that span the quality spectrum.
The most famous of the California wine regions is Napa Valley, and these wines are certainly outstanding – but it's not as broad and diverse as its larger neighbor, Sonoma County. Down south, Santa Barbara's Santa Maria Valley is well-known for its Rhône blends, as well as cool-climate varieties like Pinot and Chardonnay. The Central Coast, the largest California AVA, has many different microclimates that lead to a wide range of wines with many sub-AVAs.
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Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.