Golden foil with green notes and excellent clarity. On the nose, lemon curd, tangerine peel, kiwi, meringue and saline with hints of citrus blossom against a slight vanilla backdrop. As it opens, you can smell night jasmine, apple, honeydew melon and sweet nectarine. On the palate, the velvety entry coats the palate with golden delicious apple, almond and beeswax, citrus peel and pineapple which moves into a firm yet elegant citrus fruit core. This graduates into a long finish with minerality, stone fruits and a subtle oak undertone with racy acidity. It is an organized spectrum of bright flavors that wakes up the senses for food.
Balanced and complex, this wine is drinkable now, but should age nicely for another 10 or more years.
A very versatile wine easily paired with a variety of foods – anything from vegetarian to meat dishes. It is a bolder more California chardonnay without a huge oak imprint and a long, lean finish – thus lending itself as a worthy complement to a variety of dishes and flavors.
Clones: Robert Young (Clone 17) – Block 18
Barrel fermented with native fermentation, inoculated with Chris Hansen 16 for 100% malolactic fermentation. French oak, 20% new, 16 months in barrel.
TA 6.1 g/L
Produced: 134 cases
The Sangiacomo’s Roberts Road Vineyard is a 130 acre vineyard; it is a well-drained site planted on a creek bed, initially planted in 1999. Because the fog can often remain until midday, the growing season is long and slow – allowing for nicely ripened fruit, with balanced sugars and acids allowing for complex flavor development. The vineyard is Certified Sustainable – CSWA – and grows cool climate Pinot Noir and Chardonnay. It is always our last vineyard to be picked.