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Gold Medal, SF Chronicle Wine Competition
The 2013 vintage was nothing short of amazing, giving this Chardonnay its lusciously ripe fruit expression of white peach, ripe pear, Golden Delicious apple, mango and papaya. On the silky palate, nuances of citrus blossoms and minerals meld with vanilla-spice notes from oak aging. We used barrel fermentation, partial malolactic fermentation and aging the wine on the yeast to enhance its opulent, mouth-coating texture, while naturally crisp acidity balances the wine with vibrancy. Chill and pour it just to sip with friends or to pair with favorite entrées.
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Bright and fresh, our 2014 Unoaked Chardonnay is all about the pure varietal character of the grape, without the influence of oak aging. The enticing aromas and mouthwatering flavors brim with citrus, Fuji apple and pear notes, with a hint of apple blossom. The clean, fruit-focused flavors culminate in a crisp finish, inviting you back for another sip.
Our 2010 Chardonnay Carneros beautifully captures the character of this notably cool growing season, which yielded delicate wines with great elegance and complexity. Sourced primarily from our estate vineyards in the Los Carneros region, its terroir flavor profile is consistent with previous vintages of this celebrated wine. The enticing aromas are scented with White Lady peach, Jonathan apple, white flower and honeycomb. On the palate, the richly textured flavors pick up baked apple, pear and white peach. Hints of hazelnut and crème brûlée from malolactic fermentation and barrel aging linger on the fruity finish.
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.
90 points, Wine Spectator
This chardonnay expresses the terroir of Thornton Vineyard's unique site on the eastern slope of the mountains along the Sonoma Coast. The small intensely flavored clusters gave the wine its myriad of vibrant stone fruit flavors, while barrel fermentation with wild yeast and 14 months of sur lie aging in French oak barrels enhanced its complexity, rich texture and long finish.
Carefully selected vineyards were chosen for this special bottling of Acacia Vineyard Russian River Valley Chardonnay. Grown in the goldridge soils, the vines benefit from the cool morning temperatures and the temperate growing season inherent in the region. This wine is complex with mineral and mixed-apple flavors, which are enhanced by a delicate balance of acidity and oak barrel flavors developed while aging; the wine pairs well with bisque and grilled fish.
Rich pear tart, white lily and hazelnut aromas playfully complement the stone fruit, guava and grapefruit flavors while the juicy, creamy texture creates a full-bodied Chardonnay that is balanced with some acidity. In terms of production, the grapes were picked by hand, pressed and then fermented in oak barrels. The wine was aged on their lees and stirred periodically in order to boost the body’s fullness.
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 themidpalate comes from the Los Carneros terroir, while toasty hazelnut and spice nuances from new oak barrels lace the exceptionally long, crème brûlée finish.
Named for the rock quarried from the nearby hills, Yellow Rock Vineyard yields such distinctive Chardonnay that we decided it merited an Acacia single-vineyard bottling. Our 2013 Yellow Rock Chardonnay brims with lush, tropical notes—especially mango and pineapple—along with notes of pear and honey crisp apple. Hints of citrus blossom lace the aromas, while the expansive, weighty palate is perfectly balanced with a streak of citrusy acidity. Nuances of crème brûlée and baking spices from malolactic fermentation and new French oak barrels persist on the long, memorable finish.