Awards/Ratings

Critics: 96 Robert Parker (Wine Advocate), 94 James Suckling, 94 Vinous, 93 Wine Spectator. Awards: Gold/TEXSOM (2016 vintage reported)

Tasting Note

A rich, full-bodied Chardonnay with aromas of blood orange, gardenia and baking spice. Flavors of Forelle pear, lemon curd, grapefruit and green mango, with a silky, oily texture, focused acidity and a long, mineral-driven finish.

Food Pairing

Western: butter-poached lobster, grilled scallops, lemon-cream pappardelle, roast chicken, Gruyère gougères. Asian: sushi/sashimi, tempura prawns, miso-glazed black cod, Cantonese steamed crab, mildly spiced Thai or Malaysian coconut curry.

Production Method

Hand-harvested; cold whole-cluster pressing; barrel-fermented with indigenous yeasts; partial spontaneous malolactic; aged sur-lie ~10 months in French oak (approx. 48% new); bottled unfined/unfiltered.

Vineyard Info

Sourced from the Richard Dinner Vineyard on Sonoma Mountain, a longtime Paul Hobbs partner site (since 1991). Hillside, northern exposure; dark brown clay loam and gravel with volcanic tuff; old Wente and clone 72 plantings.