Winemaker Notes
Professional Ratings
-
Wine Enthusiast
This is the best barrel blend from the vintage, utilizing 40% Clos Pepe, 40% Bentrock, 10% Zotovich and 10% Kessler-Haak vineyards. Rounded aromas of Pink Lady apple mix with chalk, seared lemon peels and a savory saltiness on the nose. The palate is delicate in flavor but strong on grippy texture, with sliced apple, tangy kumquat and grapefruit pith.
-
Robert Parker's Wine Advocate
Coming mostly from Clos Pepe and Bentrock vineyards (there are smaller amounts from Zotovich and Kessler-Haak), the 2014 Chardonnay Four is a big, rich, decadent and full-flavored beauty that dishes out lots of golden apple, butter, brioche and toasty notes in a rounded, balanced package. It should keep for at least 5-6 years.
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.
A superior source of California Chardonnay and Pinot Noir, Sta. Rita Hills is the coolest, westernmost sub-region of the larger Santa Ynez Valley appellation within Santa Barbara County. This relatively new AVA is unquestionably one to keep an eye on.
The climate of Sta. Rita Hills is a natural match for Chardonnay and Pinot noir, thanks to the crisp ocean breezes and well-drained, limestone-rich calcareous soil. Here, grapes ripen just enough, while retaining brisk acidity and harmonious balance.