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Vintage 2012
Wine Type White
Varietal Chardonnay
Region Napa Valley
Winemaker Harry Hansen
“This is a stunning wine that charms with its purity and poise,” comments Senior Winemaker Harry Hansen. “Neither opulent nor overtly rich, it is insanely balanced and seductively elegant."

94 Points - Wine Spectator (July 2015)


90 Points - Wine Advocate (October 2014)


Tasting Notes

Our 2012 Reserve Chardonnay displays an inimitable beauty, derived from its alluring combination of power and grace. The excellent conditions in 2012 endowed a lovely maturity and balance, which unfolds in fresh golden fruits, exotic citrus and delicate floral notes. On the nose, hints of almond and caramel frame ripe pear and crisp, green apple. An intense citrus core holds the palate, layered with melon, cumquat and subtle strokes of vanilla from French oak. The wine finishes with a clean acidity and bright, lingering fruit.

Vineyard Notes

The grapes for our Reserve Chardonnay come from two of our favorite vineyard sites in Napa Valley, selected for their expressive character and elegant style. At nearly 60-percent of the blend, our Rutherford grapes establish the weight and intensity in the wine. The deep alluvial soils and moderately warm daytime temperatures produce excellent concentration and lovely lemon curd flavors. We match this with fruit from the Oak Knoll district, a cooler region to the south that gives us a striking varietal expression and purity. Together, they create our finest expression of Napa Valley Chardonnay.

Vintage Notes

Warm and dry, 2012 had moderate-to-warm weather conditions allowed grapes to develop slowly over a long, even summer. With no heat spikes and no rain, we were able to pick the fruit as each cluster reached perfect maturity.

Winemaking Notes

Our job began in the vineyard, with careful vine management for steady, even ripening. When the grapes achieved a lovely golden hue, we handpicked the fruit in s mall lots. At the winery, we pressed the grapes, placing the free-run juice into French oak barrels for fermentation. To create balance and texture, we allowed full malolactic fermentation, followed sur lie aging.