Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
Château St. Jean has always made a bevy of Chardonnays and they are also realistically priced. Perhaps the most famous wine is the 2013 Chardonnay Robert Young Vineyard, which is a 5,000-case cuvée from the Robert Young clone of Chardonnay. There is 100% barrel fermentation, but it is never put through malolactic, hence the great acidity. This honeyed style of Chardonnay offers up notes of lemon oil, white stones, tangerine and subtle baking spices. It is rich and full-bodied, with admirable fruit and terrific acidity. It should age nicely for 5-6 years and is a heck of a value.
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.
Nearly a northern extension of Napa Valley, Alexander Valley starts just north of the small, Knights Valley, and is just a few minutes drive from the Napa town of Calistoga. It is Sonoma County’s hottest AVA. But the Russian River, which runs through the valley, creates cooler pockets and its soft, alluvial soil is ideal for grape growing, especially Cabernet Sauvignon. In fact, some believe that Alexander Valley Cabernets truly rival the best from Napa Valley and many of the heavy-hitter producers have largely invested here.
In addition to Cabernet Sauvignon, which makes up over 50% of plantings, Merlot and old vine Zinfandel thrive here. Ample, fleshy Chardonnay and Sauvignon Blanc dominate white wine production. Some old-vine plantings of Grenache have also been discovered and more recent experiments with Sangiovese and Barbera show great promise.