Winemaker Notes
This spectacular Chardonnay has a full, forward nose with complex notes of toasted hazelnut, white peaches, and Meyer lemon. Admirably restrained oak. Beautiful mid-palate that is full and succulent without being the least bit heavy. Superbly integrated acidity. Overall the wine exhibits a remarkable structure that translates to a lip-smacking juiciness
Professional Ratings
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Wine Enthusiast
This gorgeous, acid-driven Chardonnay is made from the producer’s dry-farmed estate. Stone, apricot, apple, pear and fig ride along a focused, linear palate. Barrel fermentation has lent texture and nuance without distraction. It finishes succulent, soft and inviting.
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Robert Parker's Wine Advocate
The 2016 Chardonnay is slightly lighter in hue than either the 2019 or 2023, marked by scents of struck flint, gentle floral notes and bright citrus aromas. Medium-bodied, it's silky textured but linear in shape on the palate, with a lingering finish.
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James Suckling
Grapefruit, kiwi fruit, fresh cloves, spices and smoke are the main attraction on the nose. A tangy core of stone and green fruit is supported by crunchy acidity on the palate, which is medium-to full-bodied and delicious. Drink now.
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.
Above the town of St. Helena on the eastern slopes of the Mayacamas Mountains sits the Spring Mountain District.
A dynamic region, its vineyards, cut by numerous springs and streams, vary in elevation, slope and aspect. Soils differ throughout with over 20 distinct types inside of the 8,600 acres that define the appellation. Within that area, only about 1,000 are planted to vineyards. Predominantly farmed by small, independent producers, the region currently has just over 30 wineries.
During the growing season, late afternoon Pacific Ocean breezes reach the Spring Mountain vineyards, which sit at between 400 and 1,200 feet. Daytime temperatures during mid summer and early fall remain slightly cooler than those of the valley floor.
Spring Mountain soils—volcanic matter and sedimentary rock—create intense but balanced reds with lush and delicate tannins. The area excels with Bordeaux varieties such as Cabernet Sauvignon, Cabernet Franc and Merlot and in some cooler spots, Chardonnay.