Winemaker Notes
The wine opens with fresh peach, apricot, and honeydew amidst citrus blossom and rose water. The diversity of aromas in this vintage is astounding as the floral characteristics begin to take center stage with time in the glass along with ample fresh pear and cinnamon. Lush, viscous, and driven by lemon curd, the palate leans toward creaminess but with enough bright acid, green apple, and toast to bring balance and finesse. The ripeness of the vintage drives the mouthfeel as the flavors exude freshness and vibrancy, a unique combination. Concentrated and persistent, again stone fruit appear, albeit in candied form, along with a hint of white pepper and plenty of orange zest.
This is a totally food friendly wine that can be enjoyed on its own, or as a complement to any number of dishes – especially fresh seafood, shellfish or poultry. The creaminess of a crab salad or lobster roll will cut through the acidity and citrus notes of the wine beautifully.
A Napa Green Certified Winery
Professional Ratings
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Wine Spectator
Toasty, with pastry accents to the ripe white fruit flavors that lengthen out thanks to light, creamy accents. Brioche notes show on the juicy finish. Drink now through 2023
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.
One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.
The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. White wines from Napa Valley are usually Chardonnay and Sauvignon Blanc.
Within the Napa Valley lie many smaller sub-AVAs that claim specific wine characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth red wines with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Napa Valley wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.