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  • Reserve Chardonnay

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    Acclaim

    90 Points 2016 VintageJamesSuckling.comJames SucklingMay 1, 2018
    90 points, Smart Buy2014 VintageWine SpectatorHarvey SteimanDecember 31, 2016

    A supple and expressive white, this is light on its feet but packed with pear, pineapple and citrus flavors, hinting at almond and walnut as the finish lingers. 


    90 Points2013 VintageWine SpectatorHarvey SteimanOctober 1, 2015

    “Spicy and on the lighter side, with nutmeg and caramel overtones around the pear fruit. Comes together smoothly on the finish.”


    Reserve Chardonnay- 88 points2012 VintageWine EnthusiastJuly 1, 2014
    90 Points2011 VintageWine SpectatorHarvey SteimanOctober 15, 2013
    87 Points2010 VintageWine EnthusiastPaul GreguttNovember 1, 2012
    90 Points2009 VintageRobert ParkerDr. Jay MillerAugust 31, 2011The 2009 Reserve Chardonnay was naturally fermented and aged in 79% new French oak. Buttered popcorn, poached pear, jasmine, and melon aromas set the stage for a ripe, plush, tasty Chardonnay that over-delivers in a big way. - Jay Miller
    89 Points! 2007 VintageWine Enthusiast Paul GreguttJune 15, 2009"Beaucoup butter, caramel and toasted nut flavors."
    88 Points - 2011 Reserve Chardonnay2011 VintageThe Tasting PanelAnthony Dias BlueNovember 30, -0001

    Lush, toasty and clean with vanilla and spice; soft and creamy, long and dense.


    89 Points2011 VintageWine AdvocateJeb DunnuckNovember 30, -0001

    tasting notes

    This wine expresses warm spice, banana and lychee aromatics, unfolding on a palate with exquisite minerality of wet stone, graphite and sweet oak with a viscous structure. It finishes long on the palate with key lime, golden apple and vanilla bean. 

    winemaking notes

    • Vintage: 2016
    • Appellation: Columbia Valley
    • Grape Source: CVR, Sagemoor
    • Varietal Blend: 99% Chardonnay, 1% Viognier
    • Harvest Date: September 12 and 14, 2016
    • Aged: 9 months
    • Oak: 35% new French Oak, 65% mixed use French and American Oak
    • Alcohol: 14.4%
    • TA: 5.7 g/L
    • pH: 3.69