Great body for a Pinot. Very smooth with bold flavors. Nice surprise at Haig Point, Daufuskie Island. — 4 months ago
A fairly light version of the grape. California just doesn’t do chard as well as the French. — 16 days ago
The grape gives this wine a unique flavor. I found this at a local Wine bar and liked it enough to buy a case for quarantine. Fruit forward, light tannins, brings a smile to my face with evéry sip. I just enjoy this as a wine to relax with. The 2016 is slightly better than the 2017. — 5 months ago
Great wine! Juicy grapefruit and tropical notes make this a perfect summertime sipper. Fresh and crisp mineral finish. — 6 months ago
Wow. Plum and blackberry notes with a hint of leather and tobacco on the nose. Rich but no overpowering; wonderful companion to a Santa Maria tri-tip. — 2 months ago
The only way to get the prior bottle stink off is to burn it off! Definitely the hottest chips I’ve had,
Chard isn’t bad either
Jeb & Parker/lisa 94, but since I found for $30.00 instead of $50.00 from the winery its a 95-96
Planted on the west-facing hillside where the cool Petaluma Gap collides with Sonoma Mountain, this site overlooks a broad sweep of the county from the San Pablo Bay to north Santa Rosa. Our Chardonnay block with an east-west row aspect sits on a sun-drenched, rocky incline at 1000' where fruit yields are naturally limited with small clusters and aromatic fruit.
Whole-cluster pressing, 100% native yeast primary fermentation, 100% wild malolactic fermentation
11 months in low toast, air-dry 3-year-old French oak, 25% new
— 3 months ago
I wanted to open a Ceritas bottle during @Antonio Galloni ‘s interview with Ceritas winemaker John. I initially opened a 2015 Heintz Chardonnay, but it was corked. I moved to this bottle and it was intriguing to hear John say this is their earliest harvested vineyard, but their richest in profile wine. Crazy.
Upon opening, it had a very thin finish. I think there was a two part reason: it was too cold and it needed more air. This got substantially better once it warmed above cellar temp and was at its best with 3hrs of air. Very Chablis like with an oily texture and hardly any trace of oak. Hint of reduction. Very pure fruit...lemon oil, underripe melon, crushed seashell, and honeysuckle aromatics. Shockingly, the acidity here was fairly mellow. Not as razor sharp as I expected or have experienced with other Ceritas chards. Tart stone fruits, steely and grilled lemon rind round out the palate and finish. I’d hold this another few years to see how it blossoms. — 6 months ago