"The wine opens with a lemon pithy brightness, and complex spice notes. Juice of a sweet, ripe peach fills out the palate, while a yeasty saltiness adds depth. All of these flavors coalesce on the finish while floral perfumes slowly lilt away." – Erin Green, Winemaker November 2011
“Rich layers of apricot, peach, almond and lemon drop are seamlessly integrated with yeasty and floral notes, highlighted by vibrant acidity. This balanced and complex wine is beautiful now but will continue to unfurl over the next several years.” – Erin Green, Winemaker May 2010
- Pahlmeyer Estate Vineyard,
- Atlas Peak Vineyard
Robert Parker, Wine Advocate #186, December 2009
The 2008 Chardonnay is one of the finest Chardonnays of the vintage. Beautiful aromas of honeysuckle, brioche, white peaches, orange marmalade, and citrus blossoms soar from the glass of this light gold/green-hued wine. A terrific texture, full-bodied mouthfeel, and hints of hazelnuts as well as honey give this cuvee lots of flesh, depth, and richness.
James Laube, Wine Spectator, June 2010
Smooth, rich and marked by tiers of smoky, toasty oak, ripe fig, melon, honeysuckle, roasted marshmallow and hazelnut. Full-bodied, intense and concentrated, offering a long, persistent finish that keeps gaining depth.
Stephen Tanzer, International Wine Cellar, May/June 2010
Good medium yellow. Fresh pineapple and peach on the nose, along with a more tropical quality and a floral element; fruitier than the Sonoma Coast bottling. Chewy, supple and dense, with a slightly phenolic aggressiveness to the somewhat saline flavors of white plum and pineapple.
- Erin Green
- September 5 to October 3, 2008
- August 17, 2009
- May 1, 2010
The grapes were hand-sorted and gently whole-cluster pressed. After overnight settling, the juice was racked to barrels for 100% native yeast barrel fermentation followed by malolactic fermentation. The wine was aged in 85% new French oak barrels for eleven months on the lees, which were stirred weekly. It was not fined or sterile filtered.