The Tasting Room has
Please be Double-Vaxxed!
- Located in the
middle of no-where is where you'll find the Flowers vineyards and winery.
Walt & Joan Flowers* started in the nursery/landscaping business in
Pennsylvania. They own a piece of property in the Sonoma Coast
appellation, right close to the edge of the Left Coast. They're
something like a mile inland and high up on a hill (their home vineyard is
called "Camp Meeting Ridge") in very steep and rocky
terrain. The Flowers planted Pinot Noir and Chardonnay in this remote
area, a region shunned by U.C. Davis many years ago. It was thought to
be too cold to ripen fruit.
Yet the Flowers are above the fog line and have exceptionally long growing
seasons. This accounts, in some measure, for the exceptional character
of their wine.
We've noticed a change in the styling of their wines over the past few
vintages. Early offerings were matured in a higher percentage of new
oak than the current offering. This may be a negative for some
tasters, especially those looking for lots of vanillin and toasty oak notes.
On the other hand, the new vintage is refined, elegant and you can taste
some of the minerally notes expressed by this noteworthy and difficult
Whole cluster pressing, fermentation in oak for 100% of the wine, which
starts after a 24 hour cold settling period.
We do not know how much of the wine undergoes a malolactic
fermentation. In the past it used to be the entire lot...
We currently have their 2017 Sonoma Coast bottling. This comes from
several vineyard sites, including their "Camp Meeting Ridge"
vineyard. The wine shows the lemon blossom notes and apple-like tones
of cool-climate (or cooler climate) California Chardonnays. It's
also fairly modest in terms of alcohol, being just 13.5%, low as California
There's also a sort of "reserve" wine available. It's called
their "Andreen-Gale Cuvée" and it's a selection of barrels.
The wine takes its name from the mothers of Joan and Walt Flowers. We
find a touch more minerality in this wine than in their normal, Sonoma Coast
bottling. It shows a melon-like fruit tone, too.
The Flowers sold a percentage of their wine company in 2008 to a famous Napa
vintner, Augustin Huneeus (owner of Quintessa in Napa and the Veramonte
label from South America). These days Huneeus owns the whole show
apparently, though if you check out the winery web site, you'd not know that
Walt and Joan are not involved.
- Currently in stock: 2017 "Sonoma Coast" Chardonnay
(List $50) SALE $43.99 (limited)
- * The Flowers decided they'd like to have more time to themselves, play
a little golf and take it easy, so they sold a percentage of the company to
Huneeus Vintners, who also own the Quintessa winery. We'll see if this
changes the Flowers brand or not...stay tuned.
THOMAS FOGARTY WINERY
This guy is a real American hero.
And a first class vintner.
Fogarty was a cardiovascular surgeon and professor at Stanford
University. He had purchased extensive acreage in the Santa Cruz
Mountains a bit south of Woodside up on Skyline Boulevard.
His father had encouraged him to be remarkably curious and, as a kid, he
was. Fogarty tinkered with all sorts of things...soap box derby
"cars" were of some interest and he ended up designing a
centrifugal clutch. It may not sound like much until you realize
this thing is used in all sorts of machinery, from power lawn mowers to,
if we recall accurately, those little wagons driver by US Postal Service
He had a job at a hospital near the family home in Ohio and he became
interested in medicine. One thing led to another and he became a
cardiovascular surgeon. He wound up at Stanford University, but
along the way he invented some sort of catheter that was used to treat
blood clots. He'd seen too many people lose a limb or their life
being treated for that and today the Fogarty Embolectomy Catheter is
widely used. It's been reported more than 15 million patients have
been treated with this life-saving device.
During his stint as a doctor and professor at Stanford, he bought a place
in the hills overlooking the University campus and the Silicon
Valley. When neighboring parcels came on the market, Fogarty snapped
them up, amassing something like 360 acres. Some of his wine-savvy
colleagues urged him to plant some vineyards and he did some
research. Along the way he met a skilled winemaker named Michael
Martella and shortly thereafter the Thomas Fogarty Winery came to life.
Many vineyards are close to the winery, but they also have a
site called Gist Ranch which is south of the winery. Fogarty launched
another label called Lexington and it's devoted to Bordeaux varieties.
In the early days, Michael Martella made some very fine Chardonnays, Pinot Noirs
and Gewurztraminer wines.
We recall visiting one morning, way back when and Dr. Fogarty was poking around
in the offices and tasting room and he said "Well, I have to go now and
make some money to support this place."
In those days it wasn't clear if one of his sons would be interested in the wine
business. Both Tom Junior and Jon were more enamored with race cars.
Junior, Tommy as he's known, was affiliated with the Skip Barber Racing School
and, later, the Jim Russell Racing School. Jon Fogarty now lives in Oregon
and is still involved in motor sports.
Tommy has developed his wine interests beautifully. I've witnessed this
evolution and am delighted to hear him speak so passionately about grape growing
We currently have a 2017 Santa Cruz Mountains Chardonnay in the shop. Most
of the fruit comes from vines near the winery...73% from their Langley Hill
Vineyard, 19% from their Damiana Vineyard and the rest from their small, cool
Portola Springs vineyard site..
Winemaker Nathan Kandler has been a Fogarty staffer since 2004. He became
"the" winemaker in 2012 as Michael Martella now gets a Senior
Citizen's Discount on CalTrain.
Tommy and Nathan seem to have a good sense of winemaking which shows off their
vineyards. Most of the juice for the Chardonnay goes into French oak. About
20% of the barrels were brand new for the 2017 Chardonnay. They use
indigenous yeast for the wine and don't block the malolactic fermentation.
It's still nicely crisp, showing the relatively cool climate of the Santa Cruz
Mountains (and it's below 14% alcohol, too).
The wine spends close to a year in wood. It's kept on the spent yeast, but
they don't stir it.
We find this has a nice interplay between a lime note and some Granny Smith
apple fruit. The wood is in the background, so it's like a sprinkle of
salt on a perfectly grilled steak.
A customer had purchased a bottle of Fogarty Chardonnay from us and her husband
made her bring it back (unopened), fearing it was long-in-the-tooth, being 5+ years
old. Yes...that is old for many California white wines. We brought
that "bad" bottle to a lunch a few weeks later and nobody had any
difficulty drinking and enjoying that wine. It was marvelous, so we raised
a glass to toast that customer. Too bad for them, this was a delightful
bottle of Chardonnay, French, Californian or otherwise!!!
One of their "secrets" is the Fogarty Chardonnays are typically high
in acidity, allowing them to age magnificently.
Currently in stock: 2017 THOMAS FOGARTY WINERY
Santa Cruz Mountains CHARDONNAY Sale $31.99
winery's products are viewed as fitting into the niche market of
"Kosher wine" because their wines are, in fact,
But so are products such as Chobani Yogurt, Best Foods Mayonnaise and
Cholula Hot Sauce. Yet nobody buys those "only" for those
products being Kosher.
Many people in the wine trade view Hagafen as a wine sold only during the
Passover season or for other Jewish holidays.
(A friend of ours likes serving their Sauvignon Blanc for lunch on Yom
Kippur when she prepares a Clam, Garlic & Prosciutto Pizza.
"It's my go-to wine," she explains.)
Winemaker (ווינעמאַקער) Ernie Weir worked as a vineyard manager
ages ago for the then-fledgling winery called Domaine Chandon.
He had a few friends pitch in and they started a little wine production of
Napa Valley "kosher" wines. One of his friends was the
late Rene di Rosa, an early pioneer in Napa's Carneros district
grape-growing. They started the project in 1979, so the Hagafen
brand has been around for many years.
Weir had the idea of making really good wine that happens to be
Kosher. And they weren't chasing the consumer who drinks and enjoys
Manischewitz or Mogen David's Concord Grape wines. They wanted to
make wine for those people who actually drink and enjoy good wines made
from "vinifera" grape varieties.
Weir makes wines we consider to be good quality. His Chardonnays
have been reliably good for quite a while. They may not be the flashiest,
biggest or the most lavishly oaked, but you'll find bright apple-like
notes of Chardonnay and there's a very light bit of a woodsy note.
It's a solid example of Napa Chardonnay and, oh-by-the-way, it's Kosher,
just like the Heinz Ketchup you have in the 'fridge.
We were at a tasting of numerous California wines and
stopped to taste the line-up of Hagafen wines. Our colleague
Brian Azimovski had his first chance to taste these
"Kosher" wines and a measure of surprise clearly
registered and was noted.
It was evident that the quality of Hagafen wines came as a surprise
to him, as he expected that the Kosher feature of these was the sole
selling point. In fact, he found the wines to be "not
only Kosher," but good quality, period.
Currently in stock: 2016 HAGAFEN Oak Knoll District/Napa CHARDONNAY SALE $21.99
- WALTER HANSEL
2016 Russian River Valley "CUVÉE ALYCE" CHARDONNAY Sold Out
2018 Russian River Valley "The Estate Vineyards" $25.99
family has a Ford automobile dealership located just west of Highway 101 as
you're on your way to Sonoma's wine country near Santa Rosa.
But the patriarch of the Hansel clan also had the foresight to invest in
vineyard property back in the 1970s. Located near the Santa Rosa Golf
Course, the vineyards cover some 80 acres of land. Pinot Noir and
Chardonnay comprise the bulk of the property.
After years of growing grapes, Walter's son Stephen decided to open a winery
and vinify his own fruit. Early Chardonnays were really nice, but more
hazy than a first stage smog alert in Los Angeles. Ellen looked at one
bottle and shook her head, telling the sales rep "This will result in
too many bottles being returned, because most customers don't want to deal
with so much sediment."
While we appreciated their efforts at capturing the maximum Chardonnay
character in the bottle, doing a minimum of clarification for the wine is
probably a good idea from a commercial standpoint. After all, their
Ford automobiles do come with mufflers and smog control devices!
Things have changed and these days the wines are nicely polished and much-appreciated by fans of
stylish California Chardonnay that tip their chapeau to the French.
A 2016 bottling of Hansel's "Cuvée Alyce" is very
fine. Alyce was Stephen Hansel's Mom.
- The wine is grown in poor soils and the vineyard don't yield much of a
crop, but what it does provide is more concentrated than you'd get from a
normal vineyard site.
The vineyards are planted with three clones of Chardonnay, Hudson and Hyde
(which are both of Wente clone heritage and a French Clone which UC Davis
labels as "Clone 95." It's from France's Burgundy region and
it's a recently-arrived biotype.
It's smoky and mildly leesy, so not every Chardonnay
drinker will find this to be to their taste. If you're a fan of some
mildly leesy Puligny-Montrachets from France's Côte de Beaune, this may be right up
your alley. And it's well-priced for this quality and complexity.
Then there's the 2018 bottling of "The Estate Vineyards"
Chardonnay. This is a remarkably good bottle and it's well priced, too, as
usual with Hansel's wines.
It's stylistically similar to the single vineyard Chardonnays...lots of smoky,
leesy notes and a mildly toasty element. Dry...full-flavored...
If you're a fan of French white Burgundy and want something locally made, give
this a go.
- HANZELL VINEYARDS
Sonoma Valley Chardonnay (List $75) SALE $64.99
- This historic winery is a jewel! It was founded in the 1950s by
James D. Zellerbach who named the place Hanzell for his wife Hana.
Zellerbach was, apparently, a fan of European wines. And why
not? He lived in Europe for many years and was the U.S. Ambassador to
Zellerbach constructed a building resembling the Clos de Vougeot in
Burgundy. He brought back one other European twist that
forever changed the course of California winemaking: French oak
In 1953 the Hanzell winery project began by planting two acres of Pinot Noir
and all of four acres of Chardonnay. And in those days, nobody knew
much about Chardonnay. There were less than 200 acres of it planted in
the entire state. They got cuttings for their Chardonnay from Fred and
Eleanor McCrea at Stony Hill. The McCreas got their cuttings from
On a trip back "home" to California, Zellerbach enlisted some
suggestions from University of California enologists as to how he might go
about making wines identical (or, at least, comparable) to those he enjoyed
from Burgundy. He listened to their advice and followed virtually all
of it with one exception: he bought barrels from France which had
those wooden hoops around them because he liked how they looked in the
cellars of Burgundian vintners.
The winemaker in 1957 was R.B. "Brad" Webb and the first vintage was sent off to
Zellerbach in Rome for his evaluation. Most tasters identified the
wine as a Burgundian Chardonnay, though they couldn't tell if it was
Corton-Charlemagne, Meursault, or something from Puligny-Montrachet or
Wine writer Bob Thompson, who lived in Napa, said they were aiming for
Montrachet and hit Meursault.
Zellerbach's widow sold the place in 1965 when it was purchased by Douglas
& Mary Day. They kept the place for a decade, selling it to the de
Brye family. Mrs. Barbara de Brye liked Cabernet and so for a few
vintages, Hanzell made and bottled a Cabernet Sauvignon. She died in
1991 and her son Alexander inherited the family fortune (rumored to be
30-Million British Pounds) and Hanzell. These days it's in the hands
of GMIC, Geary Market Investment Company.
Back to the early days: Webb had been advised by an American barrel
builder that he should not even consider buying those silly French oak
- We are not sure if Wikileaks found this correspondence or if some Russian
computer hackers unearthed it. Give this a quick read:
Well, now nearly half a century later, Hanzell still makes pretty good Chardonnays and still in small quantities. The
wine, though, is a bit on the subtle end of the spectrum, so don't expect to
find a really oaky bottle of wine. Nor is this toasty and leesy as are
many top French White Burgundies.
Hanzell claims to be the first to have temperature-controlled
We don't know if it was Brad Webb or Bob Sessions who came up with this
Of course, these days temperature-controlled tanks are quite standard...
Webb also studied the malolactic fermentation and he figured out a system to
use inert gas to protect the wine from oxidization.
For what many people consider to be an "old school" and
traditional winery, Hanzell, in fact, had been quite modern and innovative
at the start.
their wines taste "old-fashioned" along side the lavishly oaked,
full malolactic wonders so popular with eno-scribes and consumers
All the oak used by Hanzell, formerly run the late winemaker Bob Sessions (for as long as
we'd been buying their wines) came from the Sirugue cooperage in
Nuits-St.-Georges. They used about one-third new oak each vintage and
only 20% of the Chardonnay is fermented in oak.
- About half of the wine
undergoes a secondary, malolactic fermentation, a small concession to
winemaking in the 21st century. The fruit comes from the old
"Wente Clone," which Mr. Sessions credited for the quality and
character of the wine. A typical yield for Hanzell's Chardonnay is
about two tons per acre.
Hanzell's Chardonnay is one of the few California white wines with a record
of being cellar-worthy. We've had, from time to time, bottles which
were five or more years old and the wines have routinely been
exceptional! With mild oak and a hint of pear-like fruit in their
youth, these blossom with notes of honey and toasted hazelnuts as they
Lloyd got a degree at U.C. Irvine in Economics and ventured north to Napa
to work in the wine business, an endeavor which requires knowledge of
business and economics.
He worked at Cakebread in their tasting room and was hired away by Stag's
Leap Wine Cellars. Finding the wine business was fascinating and
challenging, he then enrolled at U.C. Davis and was in their viticulture
and enology program. While at Davis, he took an internship at
the Kent Rasmussen Winery and got his hands dirty.
After graduating with a Masters Degree, he had a hitch at the Jackson
Family's "La Crema" winery before signing on at the Rombauer
winery in Napa. He began as an Assistant Winemaker and eventually
became "The" Winemaker there.
The next step was to launch his own brand and a winemaking consulting
service. These days we know he's been affiliated with a brand called
Humanitas and Jessup Cellars, along with a brand called Handwritten
As you might expect, his own label combines some elements of both La Crema
and Rombauer, two wineries known for Chardonnays with a bit of residual
The 2019 Lloyd Chardonnay comes from three vineyard sites from the
famous Sangiacomo Vineyard in Carneros, plus some fruit sourced from the
highly-regarded Truchard Vineyard.
It's entirely barrel fermented and the wine, remarkably, undergoes 100%
malolactic fermentation which creates a buttery element. He uses mostly
American oak cooperage and about 40% of the barrels are brand new.
The resulting wine shows some ripe pear fruit with a hint of woodsy spice...not
quite full-throttle pineapple, but heading in that direction.
Fans of Rombauer and ZD Chardonnays will certainly find this to be to their
taste. In fact, we've noticed quite a few Rombauer fanciers have switch
allegiance and now are Lloyd Cellars Fan Club members.
Currently in stock: 2019 LLOYD Carneros
CHARDONNAY ($45 List Price) SALE $35.99
- MINER FAMILY
- We suspect
most wine aficionados view the Miner Family brand as a source of good
Cabernet and Pinot Noir, but they do a lovely job with Chardonnay, too.
Sourcing fruit from six Napa vineyards, the juice is entirely fermented in
small French oak. About half the cooperage is new and this wine does
show a lot of vanillin, creamy, woodsy notes. It's a big, intense,
full-throttle Chardonnay and one of the best $30 Chardonnays we have in this
If you prefer a more subtle style of California Chardonnay, this one is
probably too big and oaky for you. On the other hand, if you've
enjoyed Rombauer's Chardonnay and want something drier, give this Miner a
- Currently in stock: 2015 MINER Napa CHARDONNAY Sold Out
in 1973 we purchased some cases of Johannisberg Riesling, as they called it,
from this brand new Napa Valley estate. Well, it wasn't exactly new,
but the place had been taken over by new owners in 1968 (Lee and Helen
Paschich, attorney Jim Barrett and developer Ernest Hahn) after a long
"sleep" and with a winemaker of an unusual name, Miljenko Grgić.
The Riesling was very nice. And later that year, if I recall
correctly, we were able to buy some cases of their 1972 Chardonnay.
And it was just "Chardonnay," not "Pinot
Chardonnay" like most California wineries called it.
The wine was very nice and rather showy. Winemaker Miljenko Grgić,
who's known as "Mike Grgich," seemed a bit defensive about the
Every time I'd see him, he would remind tasters that this wine was a tad
higher in alcohol than most other California white wines and so what you
might perceive as sweetness, he'd explain, was simply glycerol (a 'higher'
alcohol which gives the wine a rounder texture).
Well, their 1972 and 1973 Chardonnays were very fine and the winery was put
on the map in the "Judgment in Paris" tasting back in 1976 when
the wine won the tasting, finishing ahead of others from California and some
French white Burgundies.
Grgich departed shortly after and partnered with a coffee guy (Austin Hills
of Hills Brothers) and started what is now Grgich Hills Cellar.
Jim Barrett's son, Bo Barrett, has been the winemaker since the 1982
vintage, though he's been involved at the winery since 1972. In the
movie "Bottle Shock," father and son periodically get into a
boxing ring by the winery and duke it out, Dad seeming to get the better of
It would be tempting, then, to say Barrett makes a "knock out of a
Chardonnay," but really, Montelena's wine isn't a "heavy
hitter." It's typically less than 14% alcohol, somewhat of a
rarity these days. Further, they don't oak the hell out of the
wine. The wine spends less than a year in French oak, but only 10% is
It's not a butterball, either. Instead, they make a wine
which offers nice green apple fruit, a hint of melon with a note of citrus
along with some stony, minerally tones. You might find a faintly
smoky quality here, too.
The 2017 is the current release and it's a dry, medium-bodied
Chardonnay. Paired with good food, it can be a memorable
bottle. Entered in a blind-tasting, "beauty pageant," it
will usually be stomped by bigger, heavier, oakier, flashier wines.
By the way, these tend to cellar handsomely and they blossom into a much
more complex wine if you give the wine a couple of years, or so, of
The 2011, tasted in early 2018, was spectacular.
Currently in stock: 2017 CHATEAU MONTELENA Napa
CHARDONNAY (List $60) SALE $52.99
- MOUNT EDEN VINEYARDS
story of Mount Eden Vineyards is a long and twisted tale.
Located on what was called Table Mountain in the Santa Cruz Mountains above
Saratoga, vineyards here were planted by the famous (or notorious) Martin
Ray. Ray had been a stockbroker/real estate mogul and a fancier of
fine wine. This meant "French wine," since to Ray's palate,
there was no "fine wine" made in California except for wine he
His first foray into the wine world from a
production standpoint was Ray's purchase of Paul Masson's
"Champagne" winery in Saratoga. This he later sold to
Seagram's, the big liquor company. Meanwhile, Ray planted vineyards at
his place off of Pierce Road in Saratoga, taking cuttings from Paul Masson's
vineyards which had been propagated from Burgundian vine-stock from Louis
Martin Ray made today's less-than-humble, egomaniacal California vintners appear to be
downright gentile by comparison. He was a rough-and-tumble character,
to say the least.
Mount Eden Vineyards emerged when Ray's
"investors" forced him to split up the property. Ray kept
some vineyards and the Mount Eden Vineyards brand was born with the 1972
vintage under the guidance of winemaker Merry Edwards. Her wines were
spectacular, thanks to great vineyards, good management and attention to
detail in the cellar.
Merry departed in the late 1970s to make wine at Matanzas Creek and Bill
Anderson became the winemaker. Fred Peterson followed with F. Jeffrey
Patterson being his assistant winemaker. Patterson and his wife Ellie
took over in 1982 and they've been fixtures there ever since.
The Mount Eden vineyards are at about 2000 feet in elevation and their
mostly east-facing situation allows for a long, slow-ripening process during
the growing season. Patterson credits his vineyard work with providing
the special character of Mount Eden's "Estate" Chardonnay, more so
than his cellar regime. Don't be fooled, though...you have to be
paying attention in the winery to allow the fruit to express the character
of this special place (what the French call 'terroir").
For years Mount Eden's wine displayed more elegance and grace, not to
mention intensity and concentration than most California Chardonnays.
The wines also tend to age most wonderfully, thanks to the backbone of good
The 2017 Estate Bottled Chardonnay is the winery's current release. It's got the
typical, almost spicy tone we often find in Mount Eden Chardonnay.
Think of a brown spice like cloves or cardamom. For the fruit, imagine
a tart, crisp apple with a streak of tangy lemon zest down the
middle. Add some smoky notes and a touch of vanilla along with a
whiff of toasted hazelnuts and you are in the neighborhood. The 2017
is wonderful, deep and complex...and still developing.
The wine is vinified in French oak, half the barrels being
brand new and the rest are a year old. Full malolactic. Ten
months, or so, of aging in wood on the lees. And please remember, this
vineyard is planted with what many now know as "the Mount Eden
Clone" of Chardonnay. It's quite particular and a real treasure.
relatively new label is this "Domaine Eden." It
looks like some sort of counterfeit Mount Eden label, but in fact it
replaces the Mount Eden "Saratoga Cuvee" which we liked so much. This comes from fruit grown at their Mount Eden site and the new
"Domaine Eden" location (the old Cinnabar vineyard site owned by
the late Tom Mudd). The wine is a
selection of barrels which did not make the cut for the estate bottled
The idea is to offer a wine which tastes like a "Santa Cruz
Mountains" Chardonnay, but isn't quite as long-lived (or potentially
long-lived). They select barrels which seem a bit more developed and
"ready to drink" for this wine. The wine, though, is
similarly vinified. One third new French oak and the other 2/3s are
fairly young barrels. Full malolactic, yet the wine is crisp and dry.
We haven't had this bottling for a number of vintages...
don't confuse Mount Eden Vineyards with Napa's "Villa Mt.
Eden." The latter was a lovely estate in Oakville and today is
owned by the Stimson Lane, a subsidiary of U.S. Tobacco ("skoal,
brother!"). The legal entanglement over the names being so
close ruled that Mount Eden must always be spelled as "m-o-u-n-t,"
while the other property must always abbreviate the Mt. in Villa Mt.
Eden. Please don't break this code and print it as "Mt.
Eden" or "Villa Mount Eden" or you'll be flogged.
Mount Eden is also making an Edna
Valley Chardonnay bottling.
Currently in stock: 2017 Mount Eden Vineyards "Estate"
2010 Domaine Eden Chardonnay
(Winery Price is $28) Sold Out
Newton was one of the founders of a famed Napa winery called Sterling
Vineyards. Back at the start, Sterling actually made some really
soulful wines, unlike much of the plonk they turn out these
Though he had sold Sterling, Mr. Newton still had a hankering to be in the wine
business. He had purchased a property on Spring Mountain and
this was going to be the site of a new winery named after winemaker Ric
Forman who had been with Newton in launching Sterling. Ric was a
partner in the venture, owning a significant share.
Newton's wife though, Sue Hua, fancies herself a marketing expert and shortly
before the release of the first vintage, it was decided the Newton name
would look better on the label than Mr. Forman's.
So, Forman departed and launched his own winery across the valley, leaving
Newton on less-than-amicable terms. In late 2000 or early 2001 the winery was sold to the Louis
Vuitton-Moet Hennessy bunch. Sue Hua Newton still has a hand in the
operations of the winery. I read someplace where she was described
with the title of winemaker! The woman does, indeed, wear many hats.
At least, on paper.
Newton is somewhat famed for its "Unfiltered" Chardonnay.
The idea for this wine was, as I recall from a visit to the then Forman
facility, to replicate a cold cellar in Burgundy. A well air
conditioned cellar would retard the maturation of the wine, allowing for a
lengthier period in barrel. With the slower development, the winemaker
(whomever that is) could allow the wine to fall bright thanks to gravity
without manipulating the wine. Thus, Newton's Chardonnay is one of a
number of unfiltered wines made at this facility.
The 2017 vintage is typical of Newton's work. The wine displays
a citrus element, some toasty, smoky notes and a buttery quality. I'm
not sure I'd liken it to a white Burgundy as it's more exotically fruity on
the nose, but the wine is certainly of
interest and worth trying with rich foods.
I have found
their "regular" bottling to be good, too...a big improvement seems
to have taken place. We can special order this for you...they're
around $20 a bottle.
Currently in stock:
2017 Newton "Unfiltered" Chardonnay $59.99
- Jayson Pahlmeyer
was a trial lawyer who is now making some of his biggest "cases"
in the Napa Valley. He's always been interested in no-holds-barred,
over-the-top, pushing-the-envelope winemaking. From the start he had
Randy Dunn for a vintage or two. Then Helen Turley was involved
for a number of years. Bob Levy has a Pahlmeyer tattoo.
Last week, so-to-speak, the winemaker was Erin Green. And as every
restaurant menu seems to feature a salad made with the currently fashionable
"kale," Pahlmeyer's winemaker today is a fellow named Kale
Chardonnays from Pahlmeyer are entirely barrel fermented. Lots of new
oak. Full malolactic. They're bottled without fining or
filtration, so if you want a wine of crystal clarity, these are not your
wines. On the other hand, if you think most white wine is simply
"too light" to be of interest, these might just be your kind of vin
The Pahlmeyer labeled wines are either from Napa or Sonoma. We
usually see a few bottles of the Napa wine. Big, deep, creamy,
vanillin and rich on the palate. We had the 2018 Napa as of
today...what a wine! Huge and powerful, yet for all our railing about
high alcohol wines, this wine manages to carry the alcohol without being
extremely 'hot' on the nose or palate...Lavishly oaked in barrels coopered
by our favorite barrel builder, François Frères, too...
Thanks to a bit of publicity from a wine magazine at the end of 2017, the
price of this wine jumped a bit...Pahlmeyer's was tabbed as a "top
wine" (what took them so long to figure this out?)
The Jayson label is a selection of barrels which did not make the 'cut' for
the first label wine. We have the 2017, a 'second' tier wine that's
more interesting than many winery's 'reserve' wine. It's a wine
which is lavishly oaked, but there's enough "grape" in the bottle
so the wood doesn't overwhelm. It's a wonderfully flashy, showy bottle
Currently in stock: Jayson 2017 North Coast Chardonnay (list $55) SALE
2018 Pahlmeyer Napa Chardonnay SALE $92.99
The New Patz & Hall Playhouse in Sonoma
PATZ & HALL
2017 Sonoma Chardonnay SALE $35.99
- Jim Hall is the winemaker and
Donald Patz is a marketing whiz. The two teamed up to create some terrific
wines. And the wives also play a major role in this winemaking
Chardonnay is their main production, though they ventured off into the
world of Pinot Noir and have created a bit of a stir there, too. Chardonnays are big, creamy, toasty,
buttery and showy.
The wines have had a good following in the connoisseur market and Patz &
Hall attracted so much attention that the Ste. Michelle Wine Estates
conglomerate recently bought the brand. The head of the Ste. Michelle
group described the purchase as adding another jewel to their "string
While we are a bit sad to see another good, family-operated winery cash out
and sell the winery and their names, at least Ste. Michelle has had an idea
about making some decent quality wines. Purchasing Stag's Leap Wine
Cellars and now Patz & Hall does add a bit of jewelry to their
We will watch with great interest any changes that may take place at this
winery. Donald Patz departed and started his own winery, Maritana.
But Jim Hall is still the winemaker at Patz & Hall.
We've enjoyed The Hyde vineyard bottling over the years. Expensive
vineyard is situated in the Carneros region and features a couple (at least)
of clones of Chardonnay. One is the Wente clone. The other is
one Mr. Hyde represents as "Hyde Musqué." These are planted
on soils which help restrict the yields of these already said-to-be
shy-bearing clones of Chardonnay.
The 2017 Sonoma bottling is creamy, rich and has the supple texture one
usually finds in P&H Chardonnays. It features fruit from a new
vineyard planted specifically for Patz & Hall. Add to the mix of
vineyards from some famous names (Parmalee Hill, Dutton Ranch, Durell and
Gap's Crown) and you have a very good pedigree. Upon release the wine was a bit
tight and the oak didn't show itself. Now (early 2017), the wine is
its usually showy Patz-and-Hall self. Creamy, toasty,
James Hall, winemaker
- OJAI VINEYARD
- 2015 PUERTA DEL MAR VINEYARD CHARDONNAY Special
Pricing Sold Out
- We can easily say this is the best winery in Ventura County! Adam Tolmach
is one of the founding partners in the Au Bon Climat winery and today his efforts are
concentrated on The Ojai Vineyard. Adam and wife, Helen, make some exceptional
wines, the lineup featuring a Sauvignon Blanc, Viognier, Syrah, Pinot Noir and some
Tolmach was a founding partner with Jim Clendenen in the Au Bon Climat
winery ages ago. He ventured off to his home turf south of Santa
Barbara to build his own winery and he's one of the most respected
winemakers in the Santa Barbara area.
And for good reason. He makes some outstanding wines.
- Adam is always looking to refine and improve his
wines. And being a gray-beard, he's certainly an old-school winemaker
who has taste for traditionally-made European wines. Years ago
he traveled around the wine regions of France and this left an indelible
impression which is why Ojai Vineyard wines are decidedly Californian, but
they have elements of wines from the best European regions.
Today many wineries produce high octane wines and they seek to garner high
numerical scores from various critics. Ojai Vineyard wines are
typically less than 14% alcohol, for example, as Adam and his winemaking
partner Fabien Castel strive for flavor, elegance and balance in their
Adam told us that when he and Clendenen started making wine, they routinely
were the last to harvest their vineyard sites. They farmed for flavor
and wanted intensity and complexity in those days. Tolmach still farms
for intensity and complexity, but he says he's one of the first to pick
these days. "And it's not me who's changed my winemaking
What's changed for so many is the notion that greater maturity in the fruit
or sweeter grapes which can produce a higher alcohol wine equates to good or
In an age of instant gratification, wineries often make wines of lower
acidity and mild tannins, meaning the wines may be showy upon release, but
they don't do much with bottle aging.
We're not saying you need to wait to drink the 2015 Ojai Vineyard Chardonnay
or his other wines, but we've tasted Adam's wines when they have some bottle
age and they tend to blossom most handsomely.
- The Puerta del Mar vineyard is actually WEST of the Sta.
Rita Hills appellation in a place which wasn't included as part of that
delimited area because nobody thought you could grow grapes there (and get
The 2015 was fermented and matured in small French oak. Only 7% of the
cooperage was brand new, so the oak treatment was delicately handled so as
to allow the special character of this maritime site to shine through.
We like the hints of pear and apple fruit of the Chardonnay, but there's
also a touch of a spice note which may be from the wood, but it could also
be the character bestowed by the vineyard...it's quite enchanting, in any
The wine is excellent presently and it's likely to get even
better with some additional time in the bottle.
Santa Cruz Mountains area has long been a prime region for
Few people know the name of Frenchman Paul Masson and associate it with
great wines. But the story of Masson and his influence on Santa Cruz
Mountain winemaking is important. It was Paul Masson who brought
cuttings from Burgundy of Pinot Noir and Chardonnay, likely from his
friend Louis Latour. Masson had married into the Lefranc family of
Almaden winery fame before starting his own vineyard and winery called
A brash fellow named Martin Ray had wanted to buy Paul Masson's winery but
Masson suggested, instead, Ray buy a neighboring real estate parcel, plant
vines and build a winery. He did and planted a vineyard from
cuttings taken from Paul Masson's "La Cresta
Ray may have made some good wines, though most of what we tasted in the
1970s was, aside from being expensive, a bit sketchy. But the Martin
Ray Winery morphed into Mount Eden Vineyards and it was under that flag
that Santa Cruz Mountains Chardonnay really staked its claim.
Ridge Vineyards got its start commercially with the 1962 vintage, but
vineyards on Monte Bello Ridge were planted in the late 1800s.
Chardonnay, we understand, was planted on Monte Bello in the
Of course, Ridge is known for its Zinfandels, Cabernets and other assorted
red wines. Most wine drinkers don't associate the Ridge name with
But Ridge made Chardonnay the same year the San Francisco Giants won their
first National League pennant, 1962.
We recall attending a tasting in San Francisco and Ridge winemaker Paul
Draper was seated nearby. A Montrachet from the 1973 vintage had
been poured for us and Draper was carefully making notes about the various
characteristics of the wine. Montrachet, of course, is the world's
most costly Chardonnay and the Domaine de la Romanée-Conti is a
benchmark. The wheels began turning and we are certain this exposure
to such a wine helped Draper refine his "recipe" for Chardonnay.
Of course, it begins with the grapes. Ridge made stellar Chardonnay
in 1973, as it turned out.
Ridge planted new Chardonnay vineyards in the 1970s.
- The older Chardonnay vineyards from the 1940s, though, were producing
such a meager crop that this was not viable financially, so these were
While so many wineries seek to produce Burgundian-styled Chardonnay using
French oak, Ridge continues to make its mark with a different winemaking
protocol. They use a oak regimen featuring more than 90% American
oak cooperage for its Chardonnay.
The 2017 Chardonnay saw 93% American oak and 7% French. About 10% of the barrels were brand new. Whole clusters are pressed
and the juice put into wood where they undergo both a primary fermentation
and a secondary, malolactic fermentation. Indigenous yeast, by the
way, takes care of the fermentation. The wine spent about 14 months
in wood and then was lightly filtered before bottling.
This is a brilliant bottle of Chardonnay by any measure. We think
it's one of California's best and the wine is certainly comparable to very
fine French White Burgundy.
The wine shows some flinty, stony notes along with its toasty, woodsy
elements from the oak. Add to the mix some ripe pear, pineapple and
maybe a hint of apricot and you've got one seriously complex wine.
Don't miss it.
Currently in stock:
2017 RIDGE Santa Cruz Mountains Chardonnay $54.99
2018 Napa Valley $37.99 (case discounts!==$34.20
with the 10% case discount and $32.30 with the cash&carry discount of
2015 Napa Valley Magnums $74.99 (last bottles)
Rombauer winery has been a promoter of the "Joys of Chardonnay"
for many years. Their wine has become quite popular over the past few
vintages and the 2016 remains true to the Rom-Bomb recipe.
The wine is derided by many in the wine industry, but this product has a
legion of unwavering fans who are willing to pay for a wine which is
distinctive and hits the mark.
If it's not your glass of Chardonnay, of course, we have numerous others for
you. But with popularity comes this measure of derision which may be,
to some degree, fueled by jealousy.
Sure, the sommelier in some fancy restaurant finds it "beneath"
him (or her) to offer Rombauer's Chardonnay, as other somms will make fun of
- We're delighted to have this wine in the shop. For one thing, with
many of the wines in our bins being small production offerings, this
distracts customers from buying wines they might not appreciate as
For another, people may eventually become tired of this wine and ask us to
suggest something else in hopes of finding a new love.
But you know, this is the height of sophistication for many people and
that's perfectly okay. Those customers don't care what snooty folks in
the wine biz think of the wine.
They like the wine.
Their friends like the wine.
End of story.
Some people refer to this wine as "Cougar Juice." It's a
particular "recipe" for making wine of Chardonnay grapes and it's
much-appreciated by its fans.
- Speaking of
recipes, Koerner Rombauer's great aunt Irma was an author of a rather famous
American cookbook, depicted to the right.
You'll find the 2018 Chardonnay, made by winemaker Richie Allen, an
Australian fellow, is intensely oaky, woodsy and redolent of
pineapples and spice. They've routinely made the wine leaving a bit of
sweetness. We find the 2018 which we tasted recently, to seemingly be
a bit drier than normal.
2018 Russian River SALE $35.99 (750ml)
2017 HYDE VINEYARD CHARDONNAY Sale $69.99
Ramey has been around the Northern California wine scene for many
years. He was associated with Simi during the "Zelma Long
Administration," when Simi was actually turning out some serious
From there he went to Matanzas Creek, making some lovely wines back in the
mid to late-1980s. He packed his bags again, being affiliated with
Chalk Hill and turning out some lovely wines there. I don't know
precisely what happened, but he must have been sentenced to do a stint at
Napa's Dominus winery. Somehow, Ramey escaped from there and was then
employed by the Rudd winery as he also launched his own label.
Ramey now is making his own wines at his own facility in Healdsburg in
Sonoma County. The place is just at the southern end of town...
- He has a couple of "appellation" series wines
along with some vineyard designated bottlings. Ramey Chardonnays have
been very good wines, certainly amongst the upper echelon produced in
California. His wines are intended for those who appreciate
serious quality Chardonnays. They are routinely dry, balanced with
crisp acidity and not the fat, flabby butterball-style of wine which is
often popular with many consumers of mainstream wines.
The Chardonnay grapes do not pass through a crusher. Instead the fruit
goes directly into the press and whole clusters are then processed to
extract the juice.
- And look how small these berries are!
The Russian River bottling is a lovely example of Ramey Chardonnay. Mildly
appley with fairly crisp acidity, no sugar and a hint of a minerally tone.
Oak is nicely balanced in the wine, meaning it's there and you can sense it
in the wine, but it's not the focus. Chardonnay takes center stage and
the wood is like a dash of salt on a good steak. The 2018 is
magnificent and a reference point Chardonnay for us...it's an outstanding
Hyde Vineyard comes from the Carneros region. It's made of two clones
of Chardonnay, one is "the old Wente Clone" and the other is a
newer "Wente Clone," from cuttings from the Robert Young Vineyard
(which is planted to "the old Wente Clone." The wine sees
about one-third new French oak and yet, as the wine is nicely intense, it's
able to match the wood so you don't get a particularly oaky wine. The
fruit character is in the direction of a various citrus fruits, so notes of
lemon, grapefruit and orange can pop up in the glass. Add to this a
mildly toasty character and you've got a nicely complex California
The Ritchie Vineyard is in Sonoma's Russian River Valley. We
periodically have some bottles. It, too, is
planted with "the old Wente clone" of Chardonnay and here, my oh
my, it reaches its apogee. Open a bottle of this and you can see Ramey
did his homework on those excursions to France's Burgundy region. This
is exceptional. Smoky and toasty, it's crisp, dry and somewhat viscous
on the palate. And yet we might describe it as lean or taut or
muscular. Take your pick!
We abandoned the Saintsbury brand after many
years of featuring it here at Weimax.
They changed distributors and, in doing so, increased the price significantly.
We did not think our customers would pay 20%-25% more due to this change.
Recently, at a trade tasting of yet another new distribution company, we
asked the current Saintsbury marketing guru for pricing information on the
"Are you restaurant or retail?" he asked.
We know wineries often have discriminatory pricing and expressed our
opposition to this.
"But that's how business is done." we were schooled.
We told the fellow the wines price had changed some years ago when they
first changed distributors.
"Oh no...we didn't increase the price. We 'repositioned' the
At this stage my Bullshit Meter was going crazy.
So for the time being, after more
than a couple of decades of having Saintsbury's Chardonnay in the shop, we
no longer carry the brand.
Maybe that will change?
- Since the
early 1980s, Dick Ward and David Graves have been making some of the best Chardonnays in
California. The fruit comes exclusively from the Carneros region. They now
even have some of their own vineyards!
(Dick, by the way, passed away in 2017...)
They made some very good Chardonnays and their entry-level bottling was a
good, reliable bottle of wine.
The Reserve wine was also good, if a bit costly given other wines competing
for the customer's attention. They have had a Brown Ranch
bottling...then a Green Acres bottling. Then there's been a Clone 809
bottling. We can't keep track of these (along with the multitude of
Pinot Noir bottlings).
And if you've read the editorial above, you have more than an inkling as to
why the current vintage is no longer in our shop.
I recall, some years ago, Saintsbury Chardonnay was described by The Wine Spectator
as buttery and toasty and then given a score of 69 points on their silly 100-point scale.
I was not alone in sending in a note asking about this curious score. Here
was a wine, highly-regarded by those in the trade, yet some dim-bulb at the Spectator
could accurately describe a lovely wine, but couldn't recognize it as anything special.
One or two issues later they had virtually the same description, but increased the
points by about 20! These days Saintsbury is higher on their list for ratings.
We still like their basic Chardonnay wine, anyway.
I have been fortunate to have been along for a visit of some Italian winemaker's
visits at Saintsbury. I recall each time being offered a taste of either the first
or second vintages made by Ward and Graves. These wines, at an advanced age,
continue to show amazingly well! I remember one set of Italian winemakers going
crazy upon tasting a California white wine, well more than ten years of age, which was
STILL ALIVE and more than kicking!
The point here is that you ought to consider having a few bottles of Saintsbury
Chardonnay as part of your "aging" program. They are really much better
even just a year or two down the road.
Shafer family started in the 1978 vintage making some nice, ripe, robust
red wines. Cabernet Sauvignon was their claim to fame, but some
years later they added Chardonnay to the roster.
In 1988 they purchased 70 acres of land in the Carneros region and this is
where they planted a handful of clones of Chardonnay. The first wine
they made from this site, called Red Shoulder Ranch for the red-shouldered
hawks that fly over this area, was different from other Chardonnays Shafer
had made. The wine had greater intensity and complexity and it
seemed to the Shafers that it needed extended barrel aging to fully
With the 1994 vintage, they chose to focus on this vineyard site and Red
Shoulder Ranch Chardonnay has been their flagship white wine ever
Whole-cluster pressed...wild yeast fermentation...half new oak, half
once-used cooperage. Some of the wood was American oak which added a
nicely spicy note to the wine. The wine usually spends a bit more
than a year on the spent yeast and this sediment is periodically stirred
to add texture and nuance to the wine. No malolactic.
The recipe has since been refined.
We currently have their 2015 in the store. These days they no longer
use American oak. Only French. The fruit is brighter and the wine is
better balanced, in our view. Seventy-five percent of the wine is
kept in oak and the rest in stainless steel. There's a nice hint of honeydew melon, some ripe apple fruit
and perhaps a hint of a lemony note. It's dry, reasonably full and is
held together by a bit of acidity which keeps it bright.
Currently in stock: 2015 SHAFER
"Carneros" Red Shoulder Ranch CHARDONNAY SALE $49.99