Winemaker Notes
The 2014 Chardonnay is a pale straw in color. On the nose, you will get Stony Hill’s characteristic mineral and river stone notes, along with citrus blossom, white flowers and lemon zest. On the palate, it’s clean and crisp with hints of green apple and a vibrant, dancing acidity. It has a lovely lingering finish.
Ideal pairings for the 2014 Chardonnay with the Chicken Tagine with dried Figs. The tartness of the preserved lemons and pungent Moroccan spices are balanced by the sweetness of the figs and honey and complement the bright acidity and fresh fruit flavors of the wine.
Professional Ratings
-
Wine Enthusiast
This producer is well respected for its long reputation of making ageworthy whites and this vintage is no exception, a bright, complex and nutty expression of pear and ginger cookie. Textured and restrained, it shows a wealth of structure and lemony acidity. Cellar it away until 2024 if you can. Cellar Selection
-
Wilfred Wong of Wine.com
COMMENTARY: Stony Hill, one of the longest, well-known producers of top New World Chardonnays continues its mastery of this grape variety. The 2014 vintage is well-balanced and stylish. Pair its lovely aromas and flavors of bright apple, savory spices, and earth with Dungeness crab over a mixture of fresh greens. (Tasted: September 26, 2019, San Francisco, CA)
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.