2017 Mother of Pearl Chardonnay
From our mountain vineyard that overlooks the Sonoma Coast in the 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 32 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 with their small crew began preparing the 52 acre vineyard in 1994. It took them 4 years of preparation before they could begin planting. The year 2000 marked the first vintage from the Fort Ross Vineyard.
95 Points - Jeb Dunnuck
As with all of these releases, the 2017 Chardonnay Mother Of Pearl comes all from the estate vineyard in the Fort Ross-Seaview AVA of the Sonoma Coast. Aged 15 months in 25% new French oak, it offers a Meursault-like bouquet of caramelized stone fruits, brioche, toasted almonds, and a touch of flinty minerality. Rich, medium to full-bodied, and concentrated on the palate, it's a stunning Chardonnay from winemaker Jeff Pisoni that does everything right.
93 Points - Wine Advocate
The 2017 Chardonnay Estate Mother of Pearl has pretty scents of white peaches and quince with layers of almond, spring honey and flowers. Medium to full-bodied, the palate offers savory fruits with tangy freshness and a long, nuanced finish.
93 Points - Wine Enthusiast
Winemaker Jeff Pisoni works magic in this crisp, floral and stony white from the Fort Ross Vineyard estate in view of the Pacific Ocean. Melon, apricot and pear flavors present strongly around hints of white tea and jasmine, the texture elegantly layered and composed. Virginie Boone
91 Points - Wine & Spirits Magazine
Jeff Pisoni makes this wine from the highest parcels of chardonnay in the Fort Ross Vineyard. It carries the spice of a French oak-barrel fermentation, with notes of black tea and buttercups. Round and substantial, this has the fat of a scallop in its peach-and-pear scented fruit, a wine to pour with pasta and scallops dressed in buttery herbs. —J.G.