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Sixto Moxee Vineyard Chardonnay 2015

Chardonnay from Columbia Valley, Washington
  • RP94
  • JD94
  • WE93
  • WS92
750ML / 13.5% ABV
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  • JS94
  • WE93
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750ML / 13.5% ABV

Winemaker Notes

Savory, minerally and laser focus is the entry to a wine that gives you lime leaf, chamomile, spruce, stone fruit and so much complexity that it would take more time to describe than to unravel a ball of Christmas tree lights. Vines matured to 52 years which begs the question...how could it be better.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate

Revealing aromas of pear, preserved citrus and pastry cream, the 2015 Chardonnay Moxee Vineyard is full-bodied, bright and textural, with lovely definition and purity. Effortlessly balanced, it should drink well for the next 6 or 7 years, perhaps longer.

JD 94
Jeb Dunnuck

The 2015 Chardonnay Moxee comes from a western slope at 1,550 feet in elevation and limestone soils. This gorgeous effort has a terrific perfume of ripe, pure pineapple and buttered lemon fruit as well as medium to full-bodied richness, a distinct minerality, and a creamy, layered textured. I love its vibrancy, but make no mistake, this is another rich, creamy, classy Chardonnay from this team.

WE 93
Wine Enthusiast
The aromas are thoroughly enchanting, with notes of peach, clarified butter, candle wax, mineral, chamomile and lemon rind. It’s full bodied and textured, full of stone-fruit flavors with a tropicalfruit-filled finish.
Editors' Choice
WS 92
Wine Spectator
Precise and graceful, featuring vivid pear and citrus zest flavors, with toasty lees and spice accents that take on richness toward the finish. Drink now through 2022.
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Sixto
Sixto, Washington
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SIXTO, the Chardonnay-only label from Charles Smith and Brennon Leighton. Inspired by the story of musician Sixto Rodriguez (featured in the acclaimed documentary "Searching for Sugar Man"), Charles similarly wanted to resurrect something that was always great, but was waiting to be rediscovered as in the old Chardonnay vines in Washington State. Being the sixth label that Charles has created (sextus translates to "sixth" in Latin), the name SIXTO was a perfect fit.

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Columbia Valley

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A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!

Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.

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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.

NDF41532_2015 Item# 498632