Winemaker Notes
Refreshing aromas of lime zest, melon and apple are layered with notes of honey and pear. On the palate, notes of Meyer lemon give this wine a bright finish.
Pair this wine with shellfish or fish high in Omega-3 fatty acids, which will complement its bright nature. Winery Chef Chris Kennedy also recommends roasted beets with orange or lobster risotto.
Professional Ratings
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James Suckling
Fresh and mineral with chalky lemons, sliced pears, white blossom, raw walnuts and crushed stones on the nose. Juicy and tense with medium to full body and vivid acidity that adds freshness and vibrant energy. Lingering, zesty finish. Drink or hold.
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Wine Spectator
Sleek and pure, with fresh Meyer lemon, orange zest, apple and tangerine flavors that are crisp and elegant. Accents of lemon basil, tarragon and fennel add aromatic lift on the clean and crisp finish.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
As one of Napa’s coolest sub-appellations, the area begs for diversity among its vineyards. Merlot and Chardonnay firmly compete with Cabernet Sauvignon for a place here. Some of Napa’s best Zinfandels also come from the Oak Knoll District.
Situated far in Napa’s southern end, Oak Knoll receives a strong cooling influence from both the San Pablo Bay and the Pacific Coast’s evening fog and breezes. Summer days are warm but on average ten degrees cooler than in St. Helena farther north up the valley; summer nights are chilly. A long growing season promotes for leisurely ripening of grape berries, resulting in an impressive balance of sugars, phenols and acidity.
Notable producers include Trefethen, one of the appellation’s oldest wineries, Robert Biale, legendary Zinfandel producer and Lewis Cellars, a family-run, hands-on establishment.