Winemaker Notes
The broad spectrum of aromas of this classic Chardonnay include green apple, pear, white peach, honeydew melon, citrus and tropical fruit, and baked apple pie. A floral note of honeysuckle permeates as well. The oak expression frames and highlights the aroma profile, giving it a bit of lift and a hint of meringue, but it remains an understatement. The palate entry is supple and sweet but vibrant and clean, moving quickly from juicy green apple, pear and ripe white peach into complex citrus flavors and a touch of tropical fruit. Good weight and density are countered with crisp linear acidity, which is in turn balanced by a subtle oak sweetness. The long duration of this wine rounds off with fresh lime and juicy peach.
Enjoy this Chardonnay with grilled fish, raw oysters, sushi, roasted chicken and other white meat preparations, or just a summer evening among friends.
Professional Ratings
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James Suckling
Attractive aromas of peach, dried pineapple and shortbread. Lemon curd, too. It’s full-bodied with tangy acidity and a flinty finish. Drink now.
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Wine Enthusiast
This barrel fermented white offers moderate acidity and wellintegrated oak, with rich, layered flavors of apple pie, peach and melon. Lush in style, the full-bodied palate lingers on baking spice notes.
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.