The hazy pale gold hue is evidence of subtle stirring of the lees and bottling without fining or filtration. The decadent texture and layers of intense fruit finely intertwine with the vibrant acidity and minerality characteristic of the unique Fort Ross Vineyard coastal terroir. Bright aromas of white flowers, apple blossom, and zesty citrus mingle with hints of marzipan and brioche to captivate the senses. Tiers of white peach and autumnal pear evolve on the broad palate leading to the crisp, expansive finish.
94 Points - Wine Advocate, Robert Parker
The 2012 Chardonnay comes from an old Hyde Vineyard clone of Chardonnay (80%) and 20% from the old Wente. Aged ten months in French oak, of which 10% was new, and bottled unfined and unfiltered, this is just a killer Chardonnay. A rather thick-looking light gold color is followed by loads of spring flowers, wet rocks, honeysuckle, almond paste and caramelized citrus with a touch of brioche and white peach. It’s beautifully textured, full-bodied, incredibly elegant and intense. This is a superb Sonoma Coast Chardonnay to drink over the next decade or more.
92 Points - Wine Enthusiast
Unctuous and ripe in caramel and toasty aromas, this is deep golden in color but completely crisp and balanced in the glass. The nose is so overwhelming that the flavors take time to show. Once they do, it’s a celebration of green apple and melon enveloped in complex minerality and a supple body. —V.B.
91 Points - Connoisseurs' Guide
Do not be concerned about the slightly hazy appearance of this deep and wonderfully well-filled Chardonnay for there is absolutely nothing amiss here. From its rich, mildly creamy aromas of ripe apples and pears to its like-minded, very long-lasting flavors, it is as clean as it is juicy, and generous fruit abounds at every turn.
90 Points - Wine Spectator
Seductively smoky, toasty oak meets rich, full-bodied pear, apple, honeydew and nectarine flavors. The finish is juicy and spicy, with a green fig aftertaste that lingers. Drink now through 2019. –JL
Wine Profile
Tasting Notes
The hazy pale gold hue is evidence of subtle stirring of the lees and bottling without fining or filtration. The decadent texture and layers of intense fruit finely intertwine with the vibrant acidity and minerality characteristic of the unique Fort Ross Vineyard coastal terroir. Bright aromas of white flowers, apple blossom, and zesty citrus mingle with hints of marzipan and brioche to captivate the senses. Tiers of white peach and autumnal pear evolve on the broad palate leading to the crisp, expansive finish.
Vineyard Notes
From our mountain vineyard that overlooks the Sonoma Coast and now part of the new Fort Ross-Seaview American Viticultural Area, Fort Ross Vineyard & Winery produces limited quantities of single vineyard, Estate grown, cool-climate Pinot Noir, Chardonnay and Pinotage. With spectacular views of the Pacific Ocean less than one mile away, the vineyard is divided into 30 separate blocks, one-half to two acres in size, that range in elevation from 1700 down to 1200 feet above sea level. Owners, Lester and Linda Schwartz and their small crew began preparing the 50 acre vineyard in 1994. It took them 4 years of preparation before they could begin planting the first vines in 1998. The vineyard is now on its fourteenth vintage.
Production Notes
The 2012 vintage got off to a very slow start. It was cold and wet throughout the spring so the buds did not swell until surprisingly late in the season. As budbreak was so late, the weather was generally warm and stable during bloom – except for one worrying rainy day that did not affect the crop – only our composure. With such a late start to the vintage, there was less time left to ripen the grapes so we dropped a significant amount of fruit early on so that each vine would have less fruit to ripen and the harvest would not stretch on into inclement weather. The season veered between cold and extreme heat. We harvested when the weather was cooler and we were very satisfied with the quality of the fruit. Harvest began in the beginning of September and carried on through mid-October.
Winemaker Notes
Jeff Pisoni. The grapes were handpicked during the cool hours of the night in small two-gallon picking trays then hand sorted in the vineyard and gently whole cluster pressed at the winery. After pressing, the juice was put into barrels and underwent primary and malolactic fermentation in a combination of 10% new and 90% used French oak. This discrete use of new oak allowed the fruit to shine. This wine is comprised of small berried old Hyde field selection chosen for its richness and sleek structure and small berried old Wente for its luscious fruit and grace. These heritage field selections have full, complex flavors that are intensified by the small size of both the bunches and the berries.
