"A floral and vanilla laced aromatic profile is followed on the palate with the acidity of fresh squeezed lime juice, and a subdued minerality. The freshness of the palate gives way to a cocktail of tropical fruit juices and a finish of fresh preserves on toast." – Erin Green, Winemaker November 2011
“Green-yellow in color, the 2007 Sonoma Coast Chardonnay reveals concentrated aromas of white nectarine, fresh pineapple, gardenia, apple blossom, crème fraiche and minerals. It is crisp and lively on the palate with a lingering finish.” – Erin Green, Winemaker September 2009
- Wayfarer Vineyard,
- Ritchie Vineyard
Robert Parker, Wine Advocate #180, December 2008
"For starters, the 2007 Chardonnay Sonoma Coast may be one of Pahlmeyer’s finest Chardonnays to date (it’s coming right on the heels of their two brilliant 2006 Chardonnays). Most of the fruit comes from the Ritchie Vineyard, a site from which Mark Aubert also produces incredible wines. This ... cuvee is fashioned from the old Wente and Mt. Eden clones. Like the finest California Chardonnays, it reveals a light greenish hue to its straw color in addition to a beautiful perfume of nectarines, brioche, subtle smoke, crushed rocks, and gobs of white peach and pineapple fruit. "
Wine Spectator, June 30, 2009
"Rich, intense and well-structured, with ripe pear, apple, melon and a dash of citrus, giving this full-bodied wine a long, complex, mouthcoating finish." – JL
Stephen Tanzer, International Wine Cellar, May/June 2009
"Good full yellow. More minerally on the nose than the Napa Valley offering, with piquant fruit notes of tangerine and pink grapefruit. More intensely flavored and less sweet than the Napa release, but distinctly laid-back and linear today. Conveys the firm acid impression of a cool year-or is this simply a function of the phenolic lift on the back end? A classy, low-fat wine with a light touch. In fact, notes winemaker Erin Green, the 2007 Pahlmeyer Chardonnays finished with lower pHs than the 2006s."
- Erin Green
- August 26, 2008
- November 1, 2009
The Chardonnay grapes were gently whole cluster pressed. After overnight settling, the juice was racked to barrels to undergo 100% native yeast barrel fermentation followed by malolactic fermentation. The resulting wine was aged in 90% new French oak barrels for ten to eleven months. The lees were stirred weekly to bring more complexity to the wine. The Chardonnay was not fined or sterile filtered.