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Ramey Hudson Vineyard Chardonnay (1.5L Magnum) 2005

Chardonnay from Carneros, California
  • CG95
  • RP94
0% ABV
  • RP91
  • WS91
  • WS92
  • CG95
  • RP93
  • WS91
  • RP94
  • CG96
  • RP91
  • WS90
  • RP94
  • WE94
  • WS91
  • RP93
  • WS93
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Winemaker Notes

Coming from special vineyard sites, these wines show great depth of flavor, length of finish, aromatic complexity, and a fine balance between richness and delicacy. Typically, the climate is cool, the soil vigor low, and the vine clone, or selection, one with small berries, small clusters and inherently low yields.

Also north of the Carneros Highway, but further west, the terrain here is more rolling than that of Hyde, the soil lighter and more friable. Blocks and selections include E-block (Wente), planted in 1984 (and unfortunately, the final year for this block, which is being replanted); B-block, a younger planting of Wente selected from Larry Hyde's vineyard; and L-block, a Robert Young selection (originally Wente) planted in 1989. Hudson Vineyard wines tend to a more muscular, masculine character—broad-shouldered, if you will.

Critical Acclaim

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CG 95
Connoisseurs' Guide
Ramey's Hudson Vineyard bottling wins top honors among the winery's three new single-site offerings by virtue of its perfect marriage of richness, refinement and balance. It leads with lots of optimally ripened appley fruit while showing a good bit of sweet oak and top-notes of flowers and spice. Always intense, yet never out of control, it is at once both rich and extracted yet also light on its feet. It delivers plenty to like now, but it has the kind of structure and depth that guarantee even better things to come a few years hence.
RP 94
Robert Parker's Wine Advocate
Offering copious amounts of orange marmalade, smoky hazelnuts, and tropical fruits, the full-bodied, rich 2005 Chardonnay Hudson Vineyard is on a faster evolutionary track than the Hyde Vineyard.
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Ramey
Ramey, Carneros, California
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Following winemaking posts at Rudd, Dominus, Chalk Hill and Matanzas Creek, David Ramey and his wife, Carla began their own label in 1996 - a Chardonnay from the Hyde Vineyard. Now situated in downtown Healdsburg, Ramey Wine Cellars draws on exceptional vineyards in both Napa and Sonoma to fashion classically-styled Cabernet Sauvignon and Chardonnay using traditional old world techniques.

Carneros

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Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. The cooling winds from the abutting San Pablo Bay, combined with lots of midday California sunshine, create an ideal environment for producing wines with a perfect balance of crisp acidity and well-ripened fruit.

This cooler pocket of California lends itself to growing Pinot Noir, Chardonnay and Syrah. Carneros is an important source of sparkling wines made in the style of Champagne as well.

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.

KHM302568_2005 Item# 302568