2009 Pahlmeyer Chardonnay Napa Valley

"A lemon-lime crème anglaise is brought to mind during the post-swirl sniff. This pours over the guava and mango nectar richness of the mid-palate. Caramel and spices are first evident , and evolve to potpourri and white frosting hints before the wine ends." – Erin Green, Winemaker November 2011

"This complex Chardonnay hits you with layers of fresh mandarin orange zest, white peach, melon and candied lemon. Spicy nutmeg, vanilla pot de crème and toasty notes are balanced by bright acidity and an intense, mouthwatering, long finish." – Erin Green, Winemaker May 2011

“This complex Chardonnay hits you with layers of fresh mandarin orange zest, white peach, melon and candied 
lemon.  Spicy nutmeg, vanilla pot de crème and toasty notes are balanced by bright acidity and an intense, 
mouthwatering, long finish.” – Erin Green, Winem""assssx

Composition

100% Chardonnay

Vineyards

Critics

95 Points

Robert Parker, Wine Advocate #192, December 2010

“Consistently one of the top Chardonnays in California, Pahlmeyer’s 2009 exhibits an impressive, thick-looking, light gold color with green hues. Loads of peach, creme brulee, honeysuckle, and subtle oak are present in this full-bodied, well-endowed, pedal-to-the-metal style of Chardonnay that will appeal to those who like white Burgundy, but with additional richness. Given its track record, expect this wine to age nicely...”

93 Points

Wine Spectator Insider, February 2011

“Offers an exciting mix of flavors built around roasted marshmallow, honeysuckle, citrus and melon, ending with a rich, spicy after-taste. Intense and focused, long and complex. Drink now through 2017.” – JL

90 Points

Stephen Tanzer, International Wine Cellar, May/June 2011

"Full yellow. Rather exotic aromas of tangerine, pineapple, clove and honey. Tactile and rich, with excellent depth to the soft citrus, butterscotch and honeysuckle flavors. Just a tad warm on the finish, but with plenty of supporting fruit."

Winemaking

Winemaker:
Erin Green
Alcohol:
14.9%
Harvested:
September 10 to October 9, 2009
Bottled:
August 16, 2010
Released:
May 1, 2011

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 90% new French oak barrels for eleven months on the lees, which were stirred weekly. It was not fined or sterile filtered.

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