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Groth Hillview Vineyard Chardonnay 2016

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  • WE90
750ML / 13.8% ABV
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3.9 6 Ratings
750ML / 13.8% ABV

Winemaker Notes

Complexity is worthless without balance, especially in a white wine. What good is having all that nuance if it is overwhelmed by any one aspect? This 2016 Chardonnay exemplifies that chorus of diverse voices all singing in harmony; bright limey citrus and tropical fruit aromas playoff against the yeast, wet-stones, and hint of caramel on the nose. The palate shows great linearity, building layer upon layer of interest and richness while remaining focused and crisp.

Critical Acclaim

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WW 92
Wilfred Wong of Wine.com
Advancing the cause, the folks at Groth have done a laudable job in highlighting the importance of the cooler temperature Oak Knoll District. The winery's 2016 Hillview Vineyard Chardonnay offers excellent richness, yet is able to stay crisp and bright—characteristics of a Chardonnay from a cooler growing region. Pair this wine's ripe apple flavors, rich textures, and perky finish with shrimp Newberg.(Tasted: January 19, 2018, San Francisco, CA)
WE 90
Wine Enthusiast
Fleshy and full bodied, this wine shows a pronounced toasted-oak character, with swirls of pineapple and caramel contributing additional richness. Still, it retains enough acidity to offer a juicy core and lasting freshness amidst the fruit.
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Groth

Groth Vineyards & Winery

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Groth Vineyards & Winery, 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.

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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 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.

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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.

Tasting Notes for Chardonnay

Chardonnay is a dry, white wine. When Chardonnay grapes are planted on cool sites, the resulting wine's 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 Food Pairings for Chardonnay

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 Secrets for Chardonnay

Since the 1980s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has swung in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. The Burgundian subregion of Chablis, while typically using older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy this lighter style.

PBC1328632_2016 Item# 391903

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