2005 Pahlmeyer Chardonnay Sonoma Coast

 

“The 2008 Sonoma Coast Chardonnay is pale yellow-green in color.  It has a profuse nose of honeysuckle, vanilla, orange zest 
and lemon curd.  The creamy mouthfeel is balanced with crisp minerality and firm acidity.  The finish never ends.” – Erin 
Green, Winemaker  

"Gardenia and sandalwood aromas, of this Chardonnay, encourage more in-depth investigation. Orange blossom fragrance and lemon chiffon richness enhance the dense texture. Clove, crushed limestone, and meringue linger on the finish." – Erin Green, Winemaker November 2011

"The 2005 Sonoma Coast Chardonnay, sourced almost completely from the Ritchie Vineyard (99% Ritchie, 1% Wayfarer Farm), located outside of the town of Forestville, is another stunning example of how good wines from the Sonoma Coast appellation can become. This wine offers complex, mouth filling flavors of citrus, tropical fruit, leesy minerality and spice. The creamy oak and bright acidity balance these rich flavors perfectly." – Erin Green, Winemaker September 2007

Composition

100% Chardonnay

Vineyards

Critics

92-94 Points

Robert Parker, Wine Advocate #168, December 2006

The 2005 Chardonnay Sonoma Coast exhibits wonderful tropical fruit notes interwoven with pineapple, buttered citrus, and leesy, brioche-like characteristics. This complex effort is capable of lasting for 7-8 years.

92 Points

Stephen Tanzer, International Wine Cellar, May/June 2007

Slightly hazy yellow-gold color. Enticing nose combines ripe pineapple, ripe citrus and spices. Dense and thick but minerally and fresh, with sweet tropical fruit, apricot and spice flavors enlivened by pineappley acidity.

Winemaking

Winemaker:
Erin Green
Alcohol:
14.9%
Harvested:
September 19 to October 7, 2009
Bottled:
August 17, 2010
Released:
September 1, 2007

The grapes were hand-sorted and gently whole-cluster pressed. After overnight settling, the juice was racked to barrels for 100% native yeast fermentation followed by malolactic fermentation. The wine was aged in 90% new French oak for eleven months on the lees, which were stirred weekly. It was not fined or sterile filtered.

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