Awards/Ratings

Multiple high scores for the 2019: Jeb Dunnuck 97, Wine Enthusiast 95, Robert Parker's Wine Advocate 95; also strong scores from James Suckling (circa mid-90s)

Tasting Note

Bright, saline-driven Chardonnay with lemon, yuzu, honeysuckle and brioche aromas, wet-stone minerality, toasted hazelnut and bread on a medium–full, silky palate. High acidity, precise tension and a long, zesty mineral finish.

Food Pairing

Western: oysters, scallops, grilled lobster, roasted chicken, creamy pasta, Brie or Comté; Asian: miso-glazed cod, sushi/sashimi, tempura prawns, lightly spiced Thai green curry.

Production Method

Barrel-fermented (indigenous yeasts), partial fermentation in puncheons/puncheon-aged, bâtonnage as needed; matured ~14 months in French oak (≈35% new).

Vineyard Info

B.A. Thieriot Vineyard was purchased in 1988 and planted in 1989 by Warren Dutton; known as a premier Sonoma Coast site. Senses (founded 2011 by Max Thieriot, Chris Strieter and Myles Lawrence-Briggs) crafts small-batch wines with winemaker Thomas Rivers Brown.