Fuller bodied offering from this awesome vineyard, great viscosity and mouthfeel without being overbearing or bashful. Oak is well incorporated but lemon and citrus fruit still has presence
Fuller bodied offering from this awesome vineyard, great viscosity and mouthfeel without being overbearing or bashful. Oak is well incorporated but lemon and citrus fruit still has presence
Aug 7th, 2015
Mouthfilling. Full bodied is an understatement. Bright fruit, more fruit, some more fruit...lemon. Will come back to the other bottle in 2022.
Mouthfilling. Full bodied is an understatement. Bright fruit, more fruit, some more fruit...lemon. Will come back to the other bottle in 2022.
Jul 12th, 2016
"The 2011 Chardonnay Platt Vineyard is direct and focused in style. Butter, pastry, citrus and sweet spices are some of the nuances that come alive in the glass. Because of its proximity to the Pacific and the cool vintage, the Platt is a bit compact and tightly wound at this stage... Wild flowers, almonds and mint are layered into the finish. There is a lot to look forward to here."
- Antonio Galloni, Vinous, February 2014
We use classical Burgundian techniques with the addition of whole cluster pressing. All of our Chardonnays go through native yeast fermentation in three-year air dried French and Hungarian oak barrels and then native, delayed malolactic fermentation. The Platt is aged sur lies for 20 months in barrel, and then is lightly fined with traditional fining agents before being bottled without filtration.
"The 2011 Chardonnay Platt Vineyard is direct and focused in style. Butter, pastry, citrus and sweet spices are some of the nuances that come alive in the glass. Because of its proximity to the Pacific and the cool vintage, the Platt is a bit compact and tightly wound at this stage... Wild flowers, almonds and mint are layered into the finish. There is a lot to look forward to here."
- Antonio Galloni, Vinous, February 2014
We use classical Burgundian techniques with the addition of whole cluster pressing. All of our Chardonnays go through native yeast fermentation in three-year air dried French and Hungarian oak barrels and then native, delayed malolactic fermentation. The Platt is aged sur lies for 20 months in barrel, and then is lightly fined with traditional fining agents before being bottled without filtration.
Jul 28th, 2014
Sonoma Coast, Sonoma County, California, USA
