The 2017 Chardonnay (Sta. Rita Hills) is a blend taken from Wenzlau, Bentrock and Sanford & Benedict. Creamy, open-knit and inviting, the 2017 is incredibly delicious. Lemon confit, white flowers, mint and light tropical notes grace this subtle, gorgeous appellation-level wine from De Montille.
Antonio Galloni, vinous.com (June 2019)
Antonio Galloni, Vinous (Jun 2019)
Decanter (Jul 2019)
jancisrobinson.com (Mar 2021)
About this WINE
In 2005 California alone accounted for 200,000 hectares of vinous vines (as opposed to those grown for jelly or raisins), well in excess of Washington's 12,150 hectares and Oregon's 5,500 hectares. California's Napa Valley is acknowledged to be the world's second-best source of Cabernet Sauvignon/Bordeaux blends and Chardonnays (in Carneros), while its Santa Barbara and Sonoma Counties are home to world-class Pinot Noir and Chardonnay. Top-notch Zinfandel is also grown in Sonoma County.
The Californian wine industry was born in the south on the back of 18th century Spanish missionaries, and it consolidated in the north following the 1849 Gold Rush. Soon after, vitis vinifera varieties including Zinfandel made their appearance, edging out the inferior Mission grape. French and German immigrants (Krug, Schram, Beringer) helped develop the industry initially in Sonoma and then Napa, before fanning out to the Santa Cruz Mountains, south of the Bay area.
Cabernet Sauvignon was first produced as a wine in Sonoma in the late 19th century, at a time when many of Napa's reds were made from Rhône varieties and Zinfandel. The viticultural boom was accelerated by the transnational railway but was then literally stopped in its tracks by Phylloxera during the 1890s. However, as with Europe, a negative was turned into a positive as the disease allowed the industry to effect many viticultural improvements (varieties, vine densities, trellising). Prohibition threatened to further derail the industry further, were it not for an unprecedented demand for grapes for home winemaking, as well as for sacramental wine.
Despite the Repeal in 1933, the Fine Wine (ie Napa) industry didn't recover until the 1960s, when the likes of Chateau Montelena, Heitz, Robert Mondavi and Paul Draper made their move. In 1976, several of Napa's wines outshone their French counterparts in a blind tasting known as ‘The Judgement of Paris’. Such success was short-lived however, as the industry was hit first by the oil crisis, then by the re-emergence of Phylloxera during the late 1980s; the fad for White Zinfandel was an additional setback.
The modern era continues to see an insatiable appetite for Napa wineries, pushing the price of land beyond even the reach of the Silicon Valley techies, piling even more pressure on winemakers to hit 100 points and so justify their fee and the $150-per-bottle price tags.
Californian viticulture is made possible thanks to the presence of the Pacific Ocean, its cool Humboldt Current tempering the summer heat through cyclical onshore breezes and rolling fog, so extending the ripening time of the grapes.
Additionally, to the east of San Francisco the 5,000-metre-tall Sierra Nevada mountain range triggers precipitation, which in turn feeds Central Coast irrigation channels. While the Winkler scale of heat summation points to regional differences, it appears to ignore the subtleties of terroir.
Chardonnay is the "Big Daddy" of white wine grapes and one of the most widely planted in the world. It is suited to a wide variety of soils, though it excels in soils with a high limestone content as found in Champagne, Chablis, and the Côte D`Or.
Burgundy is Chardonnay's spiritual home and the best White Burgundies are dry, rich, honeyed wines with marvellous poise, elegance and balance. They are unquestionably the finest dry white wines in the world. Chardonnay plays a crucial role in the Champagne blend, providing structure and finesse, and is the sole grape in Blanc de Blancs.
It is quantitatively important in California and Australia, is widely planted in Chile and South Africa, and is the second most widely planted grape in New Zealand. In warm climates Chardonnay has a tendency to develop very high sugar levels during the final stages of ripening and this can occur at the expense of acidity. Late picking is a common problem and can result in blowsy and flabby wines that lack structure and definition.
Recently in the New World, we have seen a move towards more elegant, better- balanced and less oak-driven Chardonnays, and this is to be welcomed.