Winemaker Notes
Planted in 2014, the Chardonnay blocks are dry farmed at 1500 feet elevation and made up of two unique clones, Dijon 96 and Wente. The grapes were whole cluster pressed to neutral French oak barrel for fermentation. Periodic stirring of the lees was done for texture and richness. Engaging aromas of minerality layered with green apple and pineapple undertones. Crisp acidity and French oak spice adds to the structure and succulent long finish.
Professional Ratings
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Wine Spectator
Lithe and rich-tasting, with honeysuckle accents to the baked apple and ripe pear flavors that are filled with plenty of buttery and creamy notes. The finish is lusciously spiced.
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Wine Enthusiast
This lavishly oaked and firmly structured wine overflows with tempting butter, vanilla and other baking spices. A fresh wood tang on the palate supports concentrated Bosc pear and baked apple flavors.
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.
Part of northern Mendocino County, the Eagle Peak appellation produces high quality Pinot noir.