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2009 CHARDONNAY. Fort Ross Vineyard. Sonoma Coast - SOLD OUT

2009 CHARDONNAY. Fort Ross Vineyard. Sonoma Coast - SOLD OUT

TOP 100 WINES OF 2011 - #28; 95 Points, Editors' Choice - WINE ENTHUSIAST
★★★★★ EXCEPTIONAL - RESTAURANT WINE
Our first Chardonnay with Jeff Pisoni as Winemaker.

 

 

This golden Chardonnay finely balances layers of intense fruit with the natural acidity and minerality characteristic of the Fort Ross coastal climate. Generous aromas of white flowers, autumnal pear, and honeydew melon lead a complex palate of succulent apricot, sweet peaches with a drop of honey and spiced hazelnuts. Bottled unfined and unfiltered contributed to the seamless silky texture and lengthy focused finish.

TOP 100 WINES OF 2011 #28 - WINE ENTHUSIAST

95 Points - WINE ENTHUSIAST - October 2011 Issue
A brilliant Chardonnay. Almost nothing quite like it out there. Great, zesty acidity makes the mouth water, and oak is strongly there but perfectly vindicated by the power of the underlying flavors. They suggest ripe pineapples and tropical fruits, peaches, honeysuckle and a firm, stony minerality that has to come from the soil. For all the richness, the wine is terrifically dry. Editors’ Choice. —S.H.

★★★★★ EXCEPTIONAL - RESTAURANT WINE
Elegantly flavored... slightly fuller (than 2010); an exceptional wine: full bodied, complex in flavor, and long on the palate, reminiscent of a medium rich white Burgundy (Cote de Beaune). It tastes of apple, lemon peel, baked bread, vanilla, and spicy oak. Aged 10 months in French oak barrels, 30% new. 863 cases.

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Wine Specs

Vintage 2009
Varietal Chardonnay
Appellation Sonoma Coast
Harvest Date September 26, 2009
Aging 10 months French; 30% new oak
Bottling Date August 11, 2010
Alcohol % 14.5
Wine Spectator 90
Wine Enthusiast 95

Wine Profile

Other Notes 2009 was an excellent year for the early ripening Pinot Noir and Chardonnay grown on the Sonoma Coast. The year began with a warm January but soon turned cold. The year was generally cooler than usual throughout the major part of the growing season and this coolness gave the wines their vibrant characteristic. In the 3rd week of September there was a heat spike that concentrated the flavors that had been teasingly on the verge. The entire vineyard was harvested in four exhausting days to capitalize on the even ripening, intense flavors and luscious fruit. All grapes were harvested and in barrel before the damaging rains of October.
 

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