2006 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 


"In the 2006 Sonoma Coast Chardonnay, honeysuckle, wet granite, and lemon blossoms brighten the aromatics. Bright, crisp, and linear, the mid-palate is enriched by the essence of lychee fruit. The wine’s minerality subsides on the finish, giving way to aromas of toasted brioche and bees wax." – Erin Green, Winemaker November 2011

"The 2006 vintage has turned out to be one of the best for Chardonnay, and our 2006 Sonoma Coast Chardonnay has turned out to be a stunner!  The vibrant golden hue in the glass invites you to aromas of tropical fruit, nutmeg, citrus, and spice that continue onto a palate that is crisp, complex and vibrant. The balance between the toasty oak, acidity, and flavor components are impeccable. Enjoy this wine in the near term; but give it some time in the bottle and you will be rewarded handsomely." – Erin Green, Winemaker September 2008


100% Chardonnay



95 Points

Robert Parker, Wine Advocate #174, December 2007

The 2006 Chardonnay Sonoma Coast, all made from old Wente clones, is a sensational Burgundian style Chardonnay with leesy notes of brioche, nectarine, honeysuckle, orange rind, and some pear and pineapple. Beautiful fruit, full body, great acidity, and a textured mouthfeel make this a sensational Chardonnay.

91 Points

Stephen Tanzer, International Wine Cellar, May/June 2008

Bright yellow. Lemon drop, orange, pineapple, ginger, smoke and minerals on the slightly exotic nose. Tactile and dry, with a chewy phenolic element and a note of butterscotch.

90 Points

James Laube, Wine Spectator, June 2007

Sleek-bodied, with perfumed floral, honeysuckle, fig, melon and citrus blossom scents that give this a lovely aroma. Elegant and refined on the palate, with mineral and wet stone notes.


Erin Green
September 30 to October 14, 2006
August 27, 2007
October 1, 2008

The whole-cluster grapes were barrel-fermented on native yeasts and aged in 100% new French oak barrels for 11 months. The wine also progressed through 100% malolactic fermentation and was neither fined nor filtered.

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