"A roasted pineapple and toasted coconut piña colada is how this wine starts. The complexity of the wine is highlighted by the tart lemon syrup that combines with notes of Italian parsley. The finish piques one’s interest with it’s bright, and airy blend of botanicals, notably cardamom." – Erin Green, Winemaker November 2011
"In the glass, the wine is a slightly hazy, golden color; a hint to its complex nature. The aromas are bright with citrus and tropical tones that broaden to include subtle mineral components. The first sip envelops the front of the palate with bright citrus flavors that expand through the mid palate to include ripe mango, pineapple, nutmeg, spice and creamy oak. While seemingly light, there is a depth to this wine that is seductive. Balanced acidity frames the flavors as they travel on the palate, providing a smooth finish that lingers well after you have taken your last swallow." – Erin Green, Winemaker May 2006
- Pahlmeyer Estate Vineyard,
- Berlenbach Vineyard,
- Atlas Peak Vineyard,
James Laube, Wine Spectator, July 2006
Deliciously rich and creamy, offering tiers of fig, pear, hazelnut and a hint of marshmallow that spread out on the palate, revealing extra dimensions of depth and flavor nuances.
Robert Parker, Wine Advocate #162, December 2005
The 2004 Chardonnay Napa Valley comes from four separate vineyards, but again from primarily old Wente clone (which gets my nod as the best Chardonnay clone in California, especially when it’s low-yielding). The Napa Valley reveals a more golden color than the Sonoma Coast as well as a more evolved nose of lemon oil, tropical fruit, tangerines, and pineapple. The wine is riper, richer, but less complex and delineated compared to the Sonoma Coast.
- Erin Green
- September 1 to September 30, 2004
- August 13, 2005
- June 1, 2006
For the 2004 vintage of our Chardonnay, we expanded our grower relationships to include another vineyard of old Wente clones. Yields were low to moderate overall. Our growing regime is paying off - our estate vineyards produced almost twice as much quality fruit in 2004 as they did in 2003. Harvested in September in whole clusters and sent directly to press, the fruit was fermented on native yeasts in small, vineyard-source specific, lots. Each lot was then aged in 100% new French oak barrels for 11 months and progressed through 100% malolactic fermentation. Selection for the 2004 Napa Valley Chardonnay was made barrel by barrel with only the truly exceptional included in the final blend.