By Farr Three Oaks Chardonnay 2016
The Chardonnay by Farr comes from the same site as the Sangreal Pinot Noir. It’s an exposed, hungry north-facing slope of red soil over limestone, planted in 1994. The Chardonnay vines are a mixture of Dijon clones and P58. The fruit is picked by hand and whole-bunch pressed. All the solids are collected and chilled before being put to French oak barrels (30% new). A natural fermentation occurs over the next two to three weeks at cool temperatures. After fermentation, a bit of stirring helps start malolactic fermentation, which is usually completed by mid-spring. The wine is then racked, fined and lightly filtered before bottling 11 months after picking.
James Suckling – Lots of winemaker influence here — some attractive lees influence featuring vanillin and baking spices — but there's also plenty of grapefruit and lemongrass. The palate has sinewy, grippy and pithy texture and plenty of power and drive. The acidity sits inside peach and lemon-flavored fruit, making for good poise. Drink now.
In a mixed or straight case: $74.09