2019 Chardonnay Sonoma Coast

Winemaker’s Notes:

Organically Grown

The 2019 season was one of the most unhurried on the Sonoma Coast in years. Record winter rainfall filled every reservoir the vines could reach, and a cool, wet spring slowed bud break by nearly two weeks. The season unfolded from there without drama: steady cool days, cold nights, no significant heat pushing the ripening curve. That patience paid off. Careful canopy work and selective picking allowed us to bring in pristine clusters at balanced sugars and natural acidity. Fermented and aged primarily in seasoned barrels with a restrained touch of new oak, the wine was raised on fine lees to build texture while keeping the oak influence light and well integrated.

In the glass, a pale golden-straw hue with green-gold edges speaks to the wine’s coastal energy. The nose opens with Anjou pear, white nectarine, citrus blossom, and chamomile, with a cool saline lift underneath. Subtle barrel notes (vanilla bean, toasted hazelnut, a whisper of brioche) frame the fruit without crowding it.

The palate is supple and precise. Meyer lemon and ripe pear anchor the mid-palate, energized by the bright coastal acidity 2019 delivered naturally, while stone fruit and a touch of cream round out the texture. Lees aging adds a quiet richness, and mineral notes of wet stone and crushed shell bring tension and length. With air, lemon curd and almond cream emerge, and the finish extends cleanly on citrus oils and sea-spray salinity.

This Chardonnay is drinking beautifully now and will continue developing savory complexity (baked apple, marzipan, light toast) over the next four to six years. A natural partner for Dungeness crab, seared scallops, roast chicken with herbs, or wild-mushroom risotto.

For the Trade: Tasting Notes