Winemaker Notes
Professional Ratings
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Jeb Dunnuck
Also from Carneros, there are a scant ten barrels of the 2018 Chardonnay Beresini Vineyard Cuvee Torchiana. Giving up plenty of ripe peach, Meyer lemon, toasted bread, and baking spice notes, it hits the palate with medium to full-bodied richness, nicely integrated acidity, and outstanding length on the finish. As with all of these Chardonnays from Tor, it opens up nicely with time in the glass and is impeccably put together. Enjoy bottles over the coming 7-8 years.
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Robert Parker's Wine Advocate
Made from TOR's five best barrels from Hyde Vineyard and aged for 16 months in French oak barrels, the 2018 Chardonnay Reserve Cuvee Susan drifts effortlessly out of the glass with compelling scents of fresh lemons, grapefruit, yuzu and orange blossoms with suggestions of honeycomb, marzipan and lime leaves. The medium-bodied palate is an exercise in elegance, featuring delicate citrus and savory layers with seamless freshness and a satiny texture, finishing long and fragrant. 50 cases were made.
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James Suckling
A full-bodied, rich and creamy white with aromas and flavors of dried pineapple, lemon curd and salted butter. Crushed stones and toast, too. Concentrated and textured with a long finish. Oily. Round textured. More ready than the normal Hyde. Drink or hold.
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.
One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.
The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. White wines from Napa Valley are usually Chardonnay and Sauvignon Blanc.
Within the Napa Valley lie many smaller sub-AVAs that claim specific wine characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth red wines with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Napa Valley wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.