"At first glance, the 2006 Napa Valley Chardonnay seems quite austere with notes of white pepper and fresh lemon. Pineapple compote and pound cake flavors show this wine to be much more dense and layered than originally thought. Pretty, light flavors of cantaloupe and kiwi fruit enhance the acidity of the finish." – Erin Green, Winemaker November 2011
"The 2006 Napa Valley Chardonnay, aged in 90% new French oak, is concentrated and intense in style. Aromas of hazelnut, mineral, tropical fruit and exotic lychee combine with a rich, creamy and complex palate that is kept balanced and lively with perfectly integrated acidity and toasty oak components. The wine ends with a long and lingering finish." – Erin Green, Winemaker May 2008
- Pahlmeyer Estate Vineyard,
- Wayfarer Vineyard,
- Berlenbach Vineyard,
- Atlas Peak Vineyard,
- Poplar Vineyard
Robert Parker, Wine Advocate #174, December 2007
Ever since Demi Moore tried to seduce Michael Douglas in the blockbuster movie “Disclosure,” Pahlmeyer’s Chardonnay has been a hot ticket. What might get lost in the glare of Hollywood is that the wine is superb. The 2006 Chardonnay is just as good. Slightly fuller-bodied, with zesty acidity and fabulous notes of brioche, quince, and again some leesiness, the wine has a nice greenish hue to the light gold color, subtle smoke, and a dense, rich mouthfeel.
James Laube, Wine Spectator, July 2008
Intense if a bit raw in texture, the core pear, apple, spice and citrus notes are fresh and vibrant and the finish is long and persistent.
Stephen Tanzer, International Wine Cellar, May/June 2008
Full, deep yellow. Nose dominated by pineapple. Large-scaled and mouthfilling, with powerful pineapple and spice flavors. Big and plump, if not quite as focused as the Sonoma Coast example; this comes across as a bit more fruity and less phenolic. Fans of in- your-face, unsubtle chardonnays may rate these wines higher than I have.
- Erin Green
- September 26 to October 21, 2006
- August 28, 2007
- June 1, 2008
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.