Winemaker Notes
Light golden with a slight green hue, the 2016 Sanford & Benedict Chardonnay entices with aromas of white peach, lemon peel, white flowers and spearmint. The focused palate is bright and tense, with notes of lemon preserves and minerality. This is always our most “old world” Chardonnay. The fruit from this old, own rooted vineyard block was gently whole cluster pressed and fermented in French Oak, where it was allowed to gently age for 16 months with occasional lees stirring. Only 13 barrels were selected for this bottling.
Professional Ratings
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Wine Enthusiast
Fairly light and delicate aromas of lemon peel, lemongrass and the slightest hint of warm buttercream show on the nose of this bottling from the region’s most historic vineyard. There is a great sizzle to the palate, with fresh flavors of white flower and lemon zest that lead to an amazingly long and smooth finish.
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Jeb Dunnuck
The 2016 Chardonnay Sanford & Benedict comes all from the estate vineyard and spent 16 months in 31% new French oak. White peach, tart pineapple, white flowers, salty minerality, and hints of toasted bread all flow to a medium to full-bodied, pure, brilliantly balanced Chardonnay that has integrated acidity and outstanding length. It will be better in another year and keep for over a decade.
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Robert Parker's Wine Advocate
The 2016 Chardonnay Sanford & Benedict Vineyard comes from the own rooted, original vines planted in 1971. It was barrel fermented and aged 16 months in 31% new French oak with some lees stirring. It's a bit shy on the nose, slowly fleshing out to ripe Golden Delicious apple and yellow pear with white peach, spring blossoms, crushed stone, meringue and lemon peel. Medium to full-bodied with toasty fruits in the mouth, fleshing out to savory and stone fruit character, it's framed by juicy acidity and finishes long and toasty. 291 cases were made.
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 superior source of California Chardonnay and Pinot Noir, Sta. Rita Hills is the coolest, westernmost sub-region of the larger Santa Ynez Valley appellation within Santa Barbara County. This relatively new AVA is unquestionably one to keep an eye on.
The climate of Sta. Rita Hills is a natural match for Chardonnay and Pinot noir, thanks to the crisp ocean breezes and well-drained, limestone-rich calcareous soil. Here, grapes ripen just enough, while retaining brisk acidity and harmonious balance.