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Mayacamas Chardonnay 2015

Chardonnay from Mt. Veeder, Napa Valley, California
  • V95
  • JS94
  • D94
14.25% ABV
  • WE95
  • JS94
  • V92
  • WE92
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4.2 5 Ratings
14.25% ABV

Winemaker Notes

The 2015 vintage of Mayacamas Chardonnay— the team’s third making the wines—is perhaps their best effort yet. In its youthful state the wine is notably intense and focused, with the mouthwatering acidity taking center stage. Aromatic notes of lime zest, wet slate, fresh vanilla, and lemon candy mark the nose. The powerful palate is supported by bracing acidity and multiple citrus fruits—key lime, kumquat, and seville orange. Secondary flavors of pine, oyster shell, and flint make for a complex and exciting Chardonnay.

Critical Acclaim

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V 95
Vinous
The 2015 Chardonnay emerges from dry-farmed, old vines on the property. In this vintage, the Chardonnay is surprisingly rich and unctuous yet it also retains its mid-weight feel. Orchard fruit, white flowers and mint, along with slightly tropical overtones, give the 2015 much of its distinctive personality. Readers who can find the 2015 should plan on cellaring it for at least a few years, as the wine needs time to shed its baby fat. Tasted again after the reds, with a good 30 minutes in the glass, the Chardonnay is flat-out gorgeous. About 80% of the wine spent time in larger foudres, which likely helped it retain a measure of freshness.
JS 94
James Suckling
This is such a wonderful, linear and bright white with lemon and lime character and a creamy, crispy finish. Full body, tight and vivid. Stocky and solid. Love. Only 5% new wood.
D 94
Decanter
Dry-farming, high elevation and maturation in a variety of barrel sizes has produced a most elegant wine here. Roast cashew and roast hazelnut aromas segue seamlessly into concentrated notions of lemon oil and zest. This is fluid and concentrated, powerful but poised. The finish is clean-cut, citrus-scented and long, echoing life and verve.
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Mayacamas

Mayacamas

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Mayacamas, Mt. Veeder, Napa Valley, California
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Mayacamas Vineyards is a wine estate located in the Mayacamas Mountains that divide the Napa and Sonoma valleys. The winery was built in 1889 by John Henry Fisher. The estate was renamed Mayacamas Vineyards in 1941.

Robert and Elinor Travers, Californians both, bought Mayacamas Vineyards in 1968. Bob Travers has created wines of classical, balanced, intense, and deeply authentic character for the more than four decades hence. The roster of former winemakers, assistants, and viticulturalists at Mayacamas runs deep, and today Bob Travers and his son, Chris Travers, continue to specialize in Cabernet Sauvignon and Chardonnay, with small lots of similarly classically structured Merlot, Pinot Noir, and Sauvignon Blanc also produced.

Mt. Veeder

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Centered at the peak for which it is named, Mount Veeder is Napa’s largest sub-AVA. But even though the entire appellation spreads over 16,000 acres, vineyards cover a mere 1,000. Scattered among Douglas firs and bristlecone pines, Mount Veeder vineyards extend south from the upper elevations of the Mayacamas Mountains—the highest point at 2,400 feet—to the border of the Carneros region. Twenty-two wineries produce wine from Mount Veeder fruit.

Winemaking began early in this appellation. In 1864, Captain Stelham Wing presented the first Mount Veeder wine to the Napa County Fair; it came from today’s Wing Canyon Vineyard. Prohibition, of course, halted winemaking and viticulture wasn’t revitalized until the founding of Mayacamas Vineyards in 1951 and Bernstein Vineyards in 1964.

The Bernstein Vineyards was actually home to the first Petit Verdot in California, planted in 1975. Today most of the Petit Verdot in Napa Valley originates from this vineyard.

Rocky volcanic clay and ancient seabed matter dominate Mount Veeder soils—perfect for Bordeaux varieties. Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Petit Verdot enjoy spectacular success. These varieties produce wines rich in brambly blackberry and black cherry fruit with herbal and floral aromatics. Structures are moderate to assertive and wines have great staying power.

Chardonnay from Mount Veeder is lush, full and balanced mineral and fresh citrus flavors.

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.

SRKCMM003_2015 Item# 257371