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Ramey Ritchie Vineyard Chardonnay 2006

  • WS95
  • CG94
  • RP91
750ML / 0% ABV
Other Vintages
  • JD96
  • RP94
  • D94
  • RP95
  • WE95
  • WS90
  • WS94
  • RP93
  • WE97
  • RP93
  • WS92
  • RP92
  • JD96
  • WS91
  • CG91
  • WS93
  • WS93
  • RP92
  • CG94
  • RP93
  • RP95
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750ML / 0% ABV

Winemaker Notes

Situated directly in the center of the Russian River appellation, our block of Kent Ritchie's vineyard was planted in 1972 to the old Wente selection. Widely spaced—the fashion at the time—these old vines with their gnarly trunks produce tiny quantities of grapes per vine. The benchland soil is pure Goldridge Loam, common to great vineyards in this part of the Russian River Valley.

Critical Acclaim

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WS 95
Wine Spectator
Full-bodied, this is layered with flavors, showing citrus and tropical fruit, with hints of anise and buttery oak, yet the acidity keeps the flavors tangy and vibrant. Drink now through 2012. 1,300 cases made.
CG 94
Connoisseurs' Guide
Seemingly the deepest and most energetically balanced of the exceptional Ramey trio, this wine is a touch simpler in its central character and a bit sweeter in its fruit. It is going to have great appeal for uses with the less briny, small oysters and with fish like Dover sole than it will with more savory foods, but it is a lso likely to find greater range over time, and may turn out to be the longest lived of the Ramey trio.
RP 91
Robert Parker's Wine Advocate
More lemon oil, hazelnut, and smoke are present in the 2006 Chardonnay Ritchie Vineyard. Full-bodied, fresh, and lively, it is an outstanding effort. These three single vineyard efforts are very successful Chardonnays for this vintage. While not at the quality level of the 2005s, 2004s, and perhaps the 2007s, they are noteworthy successes in this challenging year.
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Ramey

Ramey

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Ramey, 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.
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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.

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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.

Tasting Notes for Chardonnay

Chardonnay is a dry, white wine. When Chardonnay grapes are planted on cool sites, the resulting wine's 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 Food Pairings for Chardonnay

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 Secrets for Chardonnay

Since the 1980s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has swung in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. The Burgundian subregion of Chablis, while typically using older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy this lighter style.

PBC9071550_2006 Item# 98292

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