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Groth Hillview Vineyard Chardonnay 2015

Chardonnay from Oak Knoll District, Napa Valley, California
  • W&S93
  • JS91
  • WE90
0% ABV
  • WW92
  • WE90
  • WE91
  • TP92
  • WW91
  • WE91
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Winemaker Notes

Long, cool fermentation in a mixture of old and new barrels gives Groth's Hillview Vineyard Chardonnay layers of fruitiness and complexity that result in a wine that is very enjoyable when young or after several years of bottle age. This method of fermentation, in conjunction with whole cluster pressing and "sur lie" aging add layers of toastiness and creaminess to the wine. Together these components meld together harmoniously to create a balanced wine that is both lively and rich in aroma and flavor.

Critical Acclaim

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W&S 93
Wine & Spirits
A tightly focused, earth-driven chardonnay, this wine is savory and briny. If you’re searching for fruit, you might find a little lemon pith, or you could think of the flavor as the fruitiness of a green olive. That fruit character is crunchy and dynamic, the texture pampered by oak, its time in barrel adding a satiny gloss without taking over the wine. It’s a chardonnay that speaks of Napa Valley rather than holding to a sweet and tropical New World style, offering a bridge to bring wine geeks and chardonnay moms together at one table.
JS 91
James Suckling
Aromas of cream, hot stone and dried fruits follow through to a full body, tangy fruit and a savory finish. Lots of lemon and vanilla character.
WE 90
Wine Enthusiast
This vineyard is within the Oak Knoll District, a cooler section of the Napa Valley’s southern end. Tart, tangy and richly woven, the wine is salty, with notes of toasted oak, apple skin and oyster shell. This shows a combination of savory spice and lush ripeness.
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Groth

Groth Vineyards & Winery

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Groth Vineyards & Winery, Oak Knoll District, Napa Valley, California
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Groth Vineyards & Winery is a family owned winery producing Napa Valley Sauvignon Blanc, Chardonnay and Oakville Cabernet Sauvignon since 1982. They sustainably farm 121 acres of vineyards creating a better wine for today, and for future generations.

Michael Weis, winemaker at Groth Vineyards & Winery since 1994, brings more than three decades of experience with Oakville grapes and wines to the job of nurturing the best possible expression of the vineyards.

Oak Knoll District

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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; 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 in resulting wines.

Notable producers are Trefethen, one of the appellation’s oldest wineries, Robert Biale, legendary Zinfandel producer and Lewis Cellars, a family-run, hands-on establishment.

Chardonnay

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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 practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

RWC448323_2015 Item# 314049