Rock and Clay Namesake Chardonnay 2017, Carneros

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  Steven Kent Merrillie Chardonnay 2016, Mission Ranch, Arroyo Seco

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  $35.00

  The Mirassou family – the oldest winemaking family in the United States – have been pioneers in a number of important ways. One of the most relevant in terms of this new Chardonnay release is that they were the first family to plant vineyards in modern-day Monterey County in 1961. Aged on the lees for about 10 months and barrel-fermented in about 50% new French oak, three sub-lots of Chardonnay were blended and bottled without filtration or fining. Each sub-lot (of roughly equal size) was fermented with a different yeast regimen. For one portion we did “native” fermentation (letting the ambient yeast environment ferment the must) while the other lots were fermented with one of our favored cultured
  yeasts: CY-3079 and QA23. Each lot was wonderfully individualistic, differing in flavor, aroma, and texture. Together, they created a wine of finesse and elegance; mouth-filling richness underscored by precise, length-producing acidity.

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  Neyers Vineyard Chardonnay 2016, Carneros, Sonoma County, California, USA

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  $36.00

  The 2016 vintage was great for Chardonnay, giving us
  long, sunny days with mild temperatures that retained
  the fruit’s natural acidity. Our fermentation was carried
  out in a mixture of new and used French oak barrels
  using native wild yeast, and periodically lees stirring. The
  finished wine is rich and creamy with a charming
  butterscotch component, and a trace of grilled bread in
  the aroma.

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  Rombauer Chardonnay 2018, Carneros

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  $42.00

  Rombauer Vineyards began producing Chardonnay in 1982. In 1990, the Rombauer family made their first Chardonnay from the Carneros region, where San Pablo Bay meets the southern end of Napa and Sonoma valleys. There, the cool climate and clay soils offer ideal conditions for growing superior Chardonnay with the Rombauer hallmarks — intense fruit flavors balanced by fresh acidity. Enticing aromas of vanilla, melon and mango are layered with apricot, creme brulee, butter and a slight minerality. Those scents are echoed as flavors on the creamy, rich palate, along with peach, pie crust and baking spices. The long, smooth finish is marked by mouthwatering acidity.

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