Employees at Acacia are especially proud of our Marsh Chardonnay because we help support the restoration of the Carneros marshes through proceeds from the wine and employee volunteer efforts. The 2012 is notable for aromas of orange blossom, clean French oak, light apple, pear, apricot and stone fruit, all complemented by bright, balanced acidity.
90 Points Wine Enthusiast The picturesque Farina Vineyard on Sonoma Mountain is framed by native oaks. Positioned on an east-facing slope at 600 feet of elevation, this tiny vineyard's unique soils and mesoclimate foster small, highly concentrated grapes. Vinified with traditional winemaking techniques our chardonnay captures the vineyard terroir in its silky, complex fruit character, integrated with toasty nuances.
91 points, Wine Advocate by Robert Parker
The intricately layered 2012 Winery Lake Vineyard Estate Chardonnay offers generous fruit expression fostered by the warm, sunny growing season. Ripe white peach, Jonathan apple, yellow fig and apricot notes—nuanced with citrus blossom,honeycomb and Meyer lemon zest—fill the aromas and flavors. Subtle minerality on the mid-palate comes from the Los Carneros terroir, while toasty hazelnut and spice nuances from new oak barrels lace the exceptionally long, crème brûlée finish.
93 Points Wine Enthusiast
Toasted oak and caramel apple mark the entry of this wine, from a coveted and steady source of Carneros fruit. Lush and hedonistic in Golden Delicious apple and pear, it retains a core of minerality throughout, finishing clean and tight.
Gold Medal, SF Chronicle Wine Competition
Lush and harmonious, our 2013 Carneros Chardonnay intertwines ripe White Lady peach, Jonathan apple and citrus zest aromas with warm honeycomb and oak spice nuances. The wine expands across the palate in rich, silky layers of spiced baked apples and pear, with a hint of minerality appearing mid-palate. The flavors, perfecting an exquisite balance of lemony acidity and creamy complexity, then culminate in a lingering finish graced by hazelnut and oak spice from barrel fermentation and aging.