Blending classic Napa Valley opulence with Burgundian-style restraint, the 2018 Pahlmeyer Napa Valley Chardonnay opens with generous aromas of Meyer lemon curd, citron, toasted brioche and hints of delicate white florals. The palate offers richness up front and on the long finish, with mouth-watering mid-palate acidity and flinty wet stone characteristics giving the wine attractive depth and substantial texture. This Chardonnay delivers notes of crisp green apple, ripe nectarine and white peach that tantalizingly mingle with hints of cinnamon, vanilla bean and crème brûlée.
Composition
100% Chardonnay
Vineyards
- Pahlmeyer Estate Vineyard,
- Antica Vineyard
Critics
94-96 Points
Jeb Dunnuck, jebdunnuck.com, January 31, 2020
Not yet bottled, the 2018 Chardonnay is a brilliant effort in the making, showing a rich, powerful, classic Pahlmeyer. Buttered citrus, toasted bread, honeysuckle, and brioche all flow to a full-bodied Chardonnay that has both richness and freshness.
93-95+ Points
Lisa Perrotti-Brown, The Wine Advocate, October 31, 2019
A tank sample to be bottled in December, the 2018 Chardonnay springs from the glass with vivacious pink grapefruit, white peach and lemon tart scents with touches of fresh ginger, orange blossoms, beeswax and shaved almonds. Medium-bodied, the palate delivers super-intense citrus flavors with loads of savory sparks and a satiny texture, finishing on a lingering ginger nut note.
Winemaking
- Alcohol:
- 14.9%
- Harvested:
- September 21 to October 4, 2018
- Bottled:
- December 9, 2019
- Released:
- March 1, 2020
Our Chardonnay was picked from high-elevation vineyards during the cool of the night and each whole cluster was inspected and hand sorted at the winery before being gravity fed into the bladder press. The juice settled in stainless steel tanks for 24 hours. After rigorous inspection, we racked the finest lots to 100% new French oak barrels and monitored fermentation daily, stirring the lees over the next six months only as needed to stimulate the process. After malolactic fermentation completed, the wine continued to age on lees for a total of16 months aging. The wine was bottled without fining or filtration.
