Wine Enthusiast 92pts:
Blended from several amazing vineyard sites, including Ritchie and Hawk Hill, this Chardonnay from Old Wente clones has spent time aging in a modest 10% new oak. It shines in exotic florals and a creamy mouthfeel followed by a dry, bright finish of fresh-squeezed grapefruit and tangerine. This is one to enjoy entirely on its own or with a myriad of appetizers.
From the winemaker:
Red Car Sonoma Coast Chardonnay features some of the coldest Chardonnay vineyards in California, combined with a few of best known Chardonnay vineyards in our area. The majority of the blend comes from our vineyard sites in the areas of Occidental and Freestone, from pedigreed vineyards such as Hawk Hill, and newer, soon-to-be legendary vineyards like Hagan and Zephyr Farms. A portion of the blend hails from the Ritchie Vineyard, originally planted in the mid 1970s and famous the world over. In 2013, conditions were outstanding for Chardonnay in the West Sonoma Coast. Moderate temperatures, plenty of sunshine, a balanced crop, and few if any significant episodes of rain before harvest yielded grapes with high acid and complex flavors at a reasonably low sugars, which resulted in wines with naturally moderate alcohol levels. Our Chardonnay grapes are pressed off of their skins and fermented in French Oak barrels, the majority of which are older, neutral and not terribly “oaky.” The resulting wines are racy and taut, medium bodied and complex with a mineral edge.
Lemon Creme, Wet Stones, Crisp Acidity
Red Car is focused on growing Pinot Noir, Chardonnay and Syrah in a network of cold-climate vineyards on the edge of the Pacific in the West Sonoma Coast. We are hands-on farmers, part of a small cadre of wineries in our region who are fortunate to grow a large majority of our own fruit. For several years now we have worked hard to go beyond sustainability and have integrated the concepts and principles of organic, biodynamic and permaculture systems into our farming as we search for nature’s ideal pathways. Our wines are made in small lots utilizing minimalist intervention techniques like native yeast fermentation, gravity flow, and natural acid.
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