Winemaker Notes
Professional Ratings
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Jeb Dunnuck
The 2014 Chardonnay Estate comes from 43% of the average yields (it was a tiny crop due to the drought) and was barrel fermented in 70% new French oak and aged 10 months on lees before bottling. It’s another youthful, slightly reserved Chardonnay that's going to benefit from cellaring. Brioche, buttered citrus, almond paste and honeysuckle all give way to a beautifully balanced, layered, rich effort that has vibrant acidity as well. There’s 1,495 cases.
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Robert Parker's Wine Advocate
Coming from an extreme drought vintage with minuscule yields, the 2014 Chardonnay Estate combines a flashy, nearly flamboyant nose with a linear, precise structure. Aromas of yellow apple, Asian pear, chalk dust and smoke waft from the glass. The texture features substantial mid-palate concentration propped up by quenching streaks of acidity that propel the finish of crushed stones and baking spices.
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Wine Enthusiast
An oil-like shade of yellow in the glass, this is still a baby, showing aromas of walnut, seared lemon, yogurt, white flowers, oak and smoke. The acidity is pure and strong, cutting through the nutty flavors and savory richness. Sea salt, browned butter, Meyer lemon peels and orange marmalade flavors will only grow more cohesive with time.
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Wine Spectator
The spicy oak is dominant, giving this a cedary flavor and texture, slowly rolling into a core of pear, melon, fig and apricot notes. Drink now through 2023.
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 rugged and topographically diverse cool-climate appellation with a rich history, the Santa Cruz Mountains AVA stretches from Half Moon Bay, just south of San Francisco, to the northern border of Monterey County. Elevations range from 800 feet to upwards of 3,000 and microclimates vary substantially depending on which side of the mountains the vineyards lie; cool ocean winds and fog play an important role here. This can be a challenging region in which to grow grapes, but it is well worth the effort. Santa Cruz Mountains wines are noted for balanced acidity levels, often showing great aging potential. Wine has been made here since the 1800s, most notably from the legendary Ridge Vineyards, whose Monte Bello vineyard garners international admiration.
Pinot Noir, Chardonnay and Cabernet Sauvignon are the stars of this region, while Merlot and Zinfandel also perform quite well. Organic and sustainable vineyard practices are becoming increasingly common.