"This Chardonnay exhibits a bright yellow hue, and tropical fruit and nutmeg spice on the nose. The core is highlighted by a mouth watering viscosity balanced with a tightening acidity and flavors of lime zest and pineapple. On the finish, hints of a fresh baked Parisian baguette complex with orange blossom, and notes of coconut husk." – Erin Green, Winemaker November 2011
"An abundance of aromas flow from the glass of the 2010 Pahlmeyer Napa Valley Chardonnay. Lime zest and honeysuckle lead to notes of vanilla and fondant. Clean, crisp acidity balances rich peach-like nectar on the palate. The mouthwatering, expansive finish evolves from notes of orange zest and lemon meringue to toasted brioche and graham cracker." – Erin Green, Winemaker May 2011
Composition
100% Chardonnay
Vineyards
- Pahlmeyer Estate Vineyard,
- Atlas Peak Vineyard
Critics
93 Points
Antonio Galloni, Wine Advocate #198, December 2011
The 2010 Chardonnay is a gorgeous wine laced with expressive varietal fruit, smoke, butter, minerals and French oak. This is a fairly restrained style, yet all of the elements are in perfect balance. A long, subtle finish rounds things out very nicely.
92 Points
James Laube, Wine Spectator, June 2012
Serves up a complex mix of creamy fig, honeysuckle, anise, baked apple and spice flavors, all while maintaining a tight, upright posture and ending with a long, persistent finish.
90+ Points
Stephen Tanzer, International Wine Cellar, May 2012
Slightly hazy medium yellow (all these wines are bottled without fining or filtration). Exotic, leesy aromas of lemon curd, pineapple, butter, tropical fruits and licorice. Youthfully aggressive on the palate, with a pineapple flavor framed by brisk acidity and complicated by flowers and salty minerality. Finishes with notes of peach nectar and toasted graham cracker.
Winemaking
- Winemaker:
- Erin Green
- Alcohol:
- 14.9%
- Harvested:
- October 12 to October 21, 2010
- Bottled:
- August 16, 2011
- Released:
- April 1, 2012
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 and stirred weekly. It was not fined or sterile filtered.
