Winemaker Notes
Professional Ratings
-
Robert Parker's Wine Advocate
A selection of this vineyard’s finest barrels, the 2003 Chardonnay Richard Dinner Vineyard Cuvee Agustina, is the estate’s top Chardonnay. It was aged in 88% new oak, and possesses superb fruit and ripeness, medium to full body, and notes of honeysuckle, orange marmalade, pineapple, and mango.
-
Wine Spectator
A rich, opulent, hedonistic pleasure with layers of fig, apricot, hazelnut and apple, this is potent yet elegantly styled, unfolding to reveal extra facets of citrus, melon and light toasty oak. The flavors gain intensity on the finish, lingering on and on.
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.
Defined more by altitude than geographical outline, the Sonoma Mountain appellation occupies elevations between 400 and 1,200 feet on the northern and eastern slopes of the actual Sonoma Mountain and is part of the greater Sonoma Valley appellation. The mountain reaches 2,400 feet; its hills separate the cooling winds of Petaluma Gap from the Sonoma Valley.
On a cooler western flank, Pinot noir, Chardonnay and Syrah enjoy a great deal of success. Vineyards on its warmer, eastern side, interspersed with heavily forested areas, tend to include Cabernet Sauvignon, Sauvignon Blanc, Zinfandel, and Syrah. Given its complexity of topography and mesoclimates, Sonoma Mountain excels with a wide range of grape varieties.