Winemaker Notes
Professional Ratings
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Jeb Dunnuck
Brought up in 50% new French oak with malolactic fermentation blocked, the 2016 Chardonnay Estate is a juicy, crisp, almost racy beauty that has lots of tart pineapple, lemon peel, and melon notes. It’s nicely balanced on the palate and is going to drink beautifully for 7-8 years, if not longer.
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Wine Spectator
Powerful acidity backs the freshly cut apple, pear and citrus flavors. Elderflower and jasmine accents show midpalate, featuring a juicy finish that vibrates with savory intensity. Drink now through 2024.
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James Suckling
An array of ripe melon with gooseberry and lime pith, leading to pithy lime and green-mango flavors on the palate that carries an approachable, fresh 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.
Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. The cooling winds from the abutting San Pablo Bay, combined with lots of midday California sunshine, create an ideal environment for producing wines with a perfect balance of crisp acidity and well-ripened fruit.
This cooler pocket of California lends itself to growing Pinot Noir, Chardonnay and Syrah. Carneros is an important source of sparkling wines made in the style of Champagne as well.