Awards/Ratings

James Suckling 95; Robert Parker/Wine Advocate 94; Wine Spectator 93

Tasting Note

Pale-straw Chardonnay with orange blossom, Asian pear, white peach and lemongrass; palate shows baked apple, melon and green apple, flint/mineral undertones, bright acidity, mouth-coating texture and a long toasty finish.

Food Pairing

Dungeness crab with lemongrass butter; wood-fired pizza with apple & fontina; seared scallops or grilled shrimp; shrimp coconut curry; roasted herb chicken; creamy mushroom risotto; sushi and sashimi.

Production Method

Whole-cluster pressed cold; barrel-fermented with indigenous yeasts; spontaneous malolactic in barrel; sur-lie aging with biweekly bâtonnage; aged 10–15 months in French oak (≈48–55% new); bottled unfined.

Vineyard Info

Paul Hobbs’ Edward James Estate (named for his great‑grandfather) is a small Russian River Valley site planted on Goldridge fine sandy loam (Hyde‑Wente, Batto and heritage selections); estate-grown, low-yield viticulture.