Winemaker Notes
Expressive aromas of lemon and custard-like richness with a distinct mineral edge are carried by vibrant acidity. On the palate, this wine unfolds with notes of lemon, cream, and orange blossom, accented by subtle herbal undertones that add lift and complexity.
Delicate, herb-driven dishes are an ideal match for this wine. Light, minimal-fat dishes
featuring goat cheese, almond, and tarragon echo its creamy mid-palate and herbal
nuance, while enhancing its bright acidity and briny, lemon-driven character. Winery Chef
Chris Kennedy suggests pairing this wine with Herb-Poached White Fish or Basil-Crusted
Salmon, where fresh aromatics and subtle richness complement its citrus and mineral
profile.
Professional Ratings
-
Wine Spectator
Sleek and focused, this is impressive for the generosity of its Meyer lemon, pear, Honeycrisp apple and crunchy star fruit notes, along with details of pear drop, firm acidity and elements of lemon verbena, lemongrass and lemon balm. Touches of matcha and crunchy sea salt emerge on the finish for a savory twist; all in all, a distinctive, charming and wonderfully fresh style. Drink now through 2038.
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.
As one of Napa’s coolest sub-appellations, the area begs for diversity among its vineyards. Merlot and Chardonnay firmly compete with Cabernet Sauvignon for a place here. Some of Napa’s best Zinfandels also come from the Oak Knoll District.
Situated far in Napa’s southern end, Oak Knoll receives a strong cooling influence from both the San Pablo Bay and the Pacific Coast’s evening fog and breezes. Summer days are warm but on average ten degrees cooler than in St. Helena farther north up the valley; summer nights are chilly. A long growing season promotes for leisurely ripening of grape berries, resulting in an impressive balance of sugars, phenols and acidity.
Notable producers include Trefethen, one of the appellation’s oldest wineries, Robert Biale, legendary Zinfandel producer and Lewis Cellars, a family-run, hands-on establishment.