Country: | United States |
Regions: | California California (Sonoma County) |
Winery: | Flanagan Winery |
Grape Type: | Chardonnay |
Organic: | Yes |
Vintage: | 2014 |
Bottle Size: | 750 ml |
Just south of the winery, Bacigalupi Vineyard straddles Westside Road in the upper reach of Russian River Valley. The 125 acre vineyard encompasses a range of terroir, from heavier valley floor soil along the Russian River to alluvial clay loam on the rolling hillsides. The fruit is sourced from a superb block of 25 year-old Wente Clone vines located on the western slope of the site. Bacigalupi was the source of the Chateau Montelena Chardonnay that, famously, beat the French wines at the "Judgement of Paris" in 1976.
Bacigalupi Chardonnay has a nose of lemon zest and vanilla bean. The palate opens with red pear and Meyer lemon, and brioche toast and honey comb notes on the finish. Like well-made Chardonnay from great vineyards around the world this wine benefits from getting some air, will age for years, and is best when served chilled around 50 degrees. This wine will evolve in the bottle for many years to come. A terrific wine from one of Sonoma County's top sites for Chardonnay.
Evening Land Seven Springs Vineyard Summum Chardonnay is made from 100 percent Chardonnay.
Summum Chardonnay is the unofficial tête de cuvée of our lineup at Evening Land Vineyards. Fruit for Summum comes from just 14 vine rows that form the backbone of the Seven Springs Estate. Here, soils were formed by ancient volcanic eruptions that sent blazing lava down the current vineyard’s slopes – and today, we’re lucky enough to farm our vines in these mineral-laden soils. The 2019 Summum Chardonnay is medium-bodied and bright, marked by flavors of lemon skin, baked apple, and a touch of sweet spice that leads to a satiny, harmonious finish. For a unique taste of Oregon’s rather untapped potential for high-end Chardonnay, this bottle is it.
Review:
Shows dimension and presence, with elegantly multilayered flavors of Meyer lemon, apple skin, yeasty lees and crushed stone that gather richness and steely opulence on the lingering finish. Drink now
-Wine Spectator 95 Points
Belle Glos Chardonnay Glasir Holt Vineyard is made from 100 percent Chardonnay
Positioned near the ocean on California's Central Coast, the Glasir Holt Vineyard sits on the western edge of Santa Rita Hills. Although Wagner’s intentions were to grow Pinot Noir on this vineyard, a small portion of the land had an enticing chalky-like characteristic to the soil, primarily due to the high PH level and its calcareous nature. Always one to rise to a new challenge, Wagner wanted to try something new and plant Chardonnay vines. Due to the maritime impact of the ocean, cool days, and cooler nights, he was able to grow this beautiful, mineral-driven Chardonnay, resulting in a classic, elegant style of wine, mirroring the rest of the Belle Glos portfolio.
“No other vineyard that we have farmed throughout California’s coast could match the character and quality of the Chardonnay at Glasir Holt,” says Joe Wagner. “It is a more than an exceptional place and it shows in the grapes and in the wine. With the winemaking, we took a very traditional approach to allow for the purist expression of what Mother Nature gave us, which was a glaringly articulate embodiment of the soil and climate. So much so, that I could not deny its place as a vineyard designate to sit alongside it’s Belle Glos brethren.”
In the cellar, the whole clusters were lightly pressed to separate all the solids and juice before sitting for about 24 hours. The liquid then went through a native yeast fermentation prior to fermenting in 10% concrete tanks and 90% new French oak barrels. During the fermentation process, malolactic fermentation occurred, which elevated the body of the wine, while the remaining lees were stirred once a week. The wine was aged for 12 months before it was put into bottle to be enjoyed by all!
Chappellet Grower Collection Calesa Vineyard Chardonnay is made from 100 percent Chardonnay.
The Calesa Vineyard Chardonnay draws you in with alluring aromas of tropical flowers, summer melon, nectarine, lemon zest and guava, as well as French oak-inspired hints of melted butter and baking spices. On the palate, finely tuned acidity and a creamy, mouth-filling texture add depth and nuance to lush layers of stone fruit, lemon custard, pineapple and passionfruit, all of which culminate in a lingering fruit and spice finish.
Review:
The 2020 Chardonnay Grower Collection Calesa Vineyard is floral, with delicate tropical fruit of melon, orange blossom, and sweet baking spice. The palate is medium-bodied, with a silky texture and notes of toasted vanilla bean, ripe pear, and almond. A well-made wine, it cleans up with lingering floral perfume. Drink 2022-2030.
-Jeb Dunnuck 91 Points
Dutton-Goldfield Rued Vineyard Chardonnay is made from 100 percent Chardonnay.
The nose leads with tangerine, apricot, and kiwi fruit, accented by lemon oil, orange blossom, and hazelnut. In the mouth, the fruit/floral and bright/rich theme continues, with the lychee and Meyer lemon top notes joined by Asian pear and Gravenstein apple, framed with honeysuckle and gardenia.
The dual nature of the wine makes it pair well with both rich and light fare, like lobster roll, roasted pork, or sautéed sole.
Review:
From a clone once called the Chardonnay Musque selection, this wine is highly aromatic and fresh. Juicy tropical fruit and tangerine flavors remain crisp and brilliant, leading to a complex midpalate of Meyer lemon and pear. The finish is topped by lasting, lingering layers of hazelnut.
- Wine Enthusiast 94 Points
The Ritchie Vineyard is one of the most famous Chardonnay sites in Sonoma County. The vineyard was planted in the early 1970’s to a Wente clone of Chardonnay on AXR-1 rootstock. It was later discovered that AXR-1 was not phylloxera resistant and owner Kent Ritchie was told he would need to replant the vineyard. Forty years later the vineyard still produces world class fruit! The 2014 Flanagan Chardonnay from Ritchie was barrel fermented in 50% new French oak and aged sur lies in barrel for 11 months before being transferred into a tank for a remaining 5 months. This wine is rich in texture with great acidity. The flavor profile shows tropical fruits and the minerality unique to the volcanic soils of this legendary Sonoma County vineyard.
Flanagan Winery:
Eric Flanagan is the founder and visionary behind the Flanagan wines and Flanagan brand.
Our journey into wine began with a love of wine and an appreciation of the places that create unique wines. In the early 1990’s, wine quality exploded higher in Sonoma and Napa. It was an exciting time to be a consumer of wines from Northern California and a great time to come and meet the vintners who were responsible for these inspiring new wines. We began in 1999 with the purchase of forty acres in Bennett Valley. In 2011, we acquired a small Russian River Valley vineyard, and, starting with the 2014 vintage, we have added vineyard designated wines from top vineyards in the Russian River Valley and the Sonoma Coast. Vineyard sources now include Ritchie Vineyard and Bacigalupi Vineyard for Chardonnay, and Sunchase and Sonoma Stage for Pinot Noir. In 2015, we will also add the iconic Platt Vineyard as a source for both Chardonnay and Pinot Noir. We believe that Platt may be the best vineyard in California for those varieties.
Sustainability at Flanagan:
There are a few marketing buzzwords that are prevelant in the wine industry right now that can be very confusing to the consumer. Terms like organic, biodynamic, sustainable... What exactly do those terms mean? To us, it's very simple. Sustainabliltiy means we farm our vineyards with long term mindset. We do everything we can to ensure that this land will be as healthy, or healthier than it was when we found it. We are in the process of having our vineyards certified as sustainable by the California Sustainable Winegrowers Alliance "CSWA".
Sonoma County is making a huge push to be the first farm community to be 100% certified sustainable. The CSWA program has 138 catagories for vineyard owners to self assess and then they support the process with an outside auditor. Sonoma County has hired a full time sustainablility coordinator and is making great progress towards our goal of have all of the vineyards in Sonoma County farmed sustainably.
Proprietor Eric Flanagan:
Eric came to the wine business from a love of wine. His family did not own a winery or a vineyard, and Eric did not grow up on a farm. Through his travels Eric became fascinated by how grapes of the same variety expressed themselves in different places. From New Zealand to Greece, Eric visited wine growing regions around the world, but in the late 90's he chose to create his vision in Sonoma. He started in 1999 with the purchase of 40 acres on the side of Bennett Mountain and expanded in 2011 with the purchase of their Russian River Valley site. Flanagan is now producing wines from several of the top vineyards in Sonoma County under their vineyard designate program. Flanagan is becoming known for making great wines from the best vineyards in Sonoma County.
Eric, Kit, and their 3 daughters (Riley, Lola, and Ruby) make their home at the Three Starrs Vineyard along with 3 dogs, 10 ducks, 4 Dwarf Nigerian goats, 2 geese, 1 donkey, and 1 mule (also named Ruby).
Winemaker Cabell Coursey:
Cabell joined Flanagan Vineyards as Winemaker in 2014. His obsession with winemaking began with a harvest in Burgundy while he was enjoying an undergraduate semester abroad. After finishing his B.S., Cabell spent a few vintages picking grapes and scrubbing floors in Burgundy, and then moved up to Oregon’s Willamette Valley. Following his time in Oregon, Cabell traveled to Christchurch, New Zealand, where earned degrees in Enology and Viticulture from Lincoln University. During his time in New Zealand Cabell focused on cool climate viticulture, which serves him very well in his current role at Flanagan. Cabell has also held winemaking positions at Alder Springs Vineyard, Dumol, and Kosta Browne.
Cabell’s approach to winemaking is to use his senses in conjunction with his knowledge in biology, chemistry, and farming.
Cabell describes his philosophy:
“Winemaking is the culmination of a vast number of decisions. Starting with the site, the farming practice, the response to weather conditions, the picking date, the tank and barrel programs, ferment protocols, and continuing through blending and bottling. It is the daily decisions, actions, and sometimes lack of action that unlocks a vineyard’s highest potential. This quest to reveal each vineyards unique personality, while dealing with the challenges inherent in farming, is what makes winemaking challenging, interesting, and highly rewarding. My goal is always the same, to deliver each vineyard’s best expression in each vintage and to make a wine where the last glass is better than the first.”
The vineyards represents 69 acres in total:
Graves vineyards is 13 acres, planted with Syrah (6 acres), Cabernet Sauvignon (4 acres) and Merlot (3 acres).
Platt vineyards is 34 acres, planted with Chardonnay (13 acres) and Pinot Noir (18 acres) and Riesling (1.4 acres)
and Gaps View is 22 acres, all planted with Pinot Noir.
The 2017 was a very different year to 2016 in terms of the viticultural conditions and it was interesting to watch the progression of the wine and scrutinize its quality as it developed over its first two winters. Whereas 2016 had a very mild winter and exceptionally hot summer, this was compensated by abundant winter and spring rainfall. Conversely, 2017 was warm and drythroughout, although summer temperatures were closer to average, whichproved to be a very significant factor allowing for complete, balancedripening.
It is rare to see such tremendous depth and intensity in color as this winedisplays. The freshness of the floral aromas is very attractive with adominance of rockrose, a flower that grows wild around the hills of Senhorada Ribeira. On the palate, it is exceptionally full-bodied, rich andpowerful with black fruit coming to the fore. Gorgeous, ripe fruit isbalanced by the fine tannin structure. On the finish, it is typically Dow,austere and somewhat drier than many other ports. The intense fruit flavors linger long on the palate.
Dow’s Vintage Ports are only produced in years of exceptional quality and represent only a very small part of the total company’s production in that year. On average only two or three times every ten years are the weather conditions sufficiently good to allow for the making of Dow’s Vintage Port.
Throughout the 19th and 20th centuries, Dow’s Vintage Ports have been landmark wines in virtually every great year, consistently setting the standards amongst all Port houses. Vintage Ports such as the remarkable Dow 1896, the 1927, 1945, 1955, 1963, 1966, 1970, 1980 and the Dow 1994 are all legends in the history of this great wine. These Ports are still magnificent today, even when 50 or over 100 years old. Few wines can claim this quality and this pedigree.
Dow's Vintage Ports are drawn from the companies' finest vineyards; Quinta do Bomfim and Quinta de Senhora da Ribeira. Each property contributes to the Dow’s unique and distinctive style. When young, Dow’s Vintage Ports are purple-black, austere, complex and intensely concentrated, full-bodied and balanced with very fine peppery tannins.
Over the centuries, the Dow winemakers have evolved a style that suits the house’s key vineyards; fermentations are a little longer, resulting in a drier Port Wine that has become the hallmark of Dow’s. Abundant fruit flavours with hints of ripe blackberries, give elegance and poise to Dow’s. The nose is deep and powerful with strong overtones of violets when young, these mature into fine cinnamon and rose-tea aromas with age. The very high percentage of Touriga Franca and Touriga Nacional planted on the vineyards result in the powerful structure and aging potential of Dow’s Vintage Ports
Dow’s Ports avoid an over-rich style and requires a very high degree of skill in wine making and great experience in selecting the finest wines of each year and each vineyard. These wines are aged in seasoned oak casks for some 18 months and are bottled without any filtration or fining whatsoever.
Dow Vintage Ports can be enjoyed when vibrant and young or they can be allowed to age for many years in bottle into a soft and delicate wine of velvet-like elegance.
In the 1920’s, the celebrated Oxford Professor George Saintsbury underlined Dow’s outstanding reputation when he wrote in his famous ‘Notes on a Cellarbook’ (first published in 1920), “There is no shipper’s wine that I have found better than the best of Dow’s 1878 and 1890 especially.”
James Suckling, one of today’s leading authorities on Vintage Port was equally impressed by another legendary wine - the Dow’s 1896 - “The ancient {1896} Port still had an amazing ruby colour with a garnet edge, and it smelled of raisins, black pepper and berries. It was full-bodied, with masses of fruit intertwined with layers of velvety tannins. It was superb.” In 1998, when this wine was 102 years old, he awarded this Port an exceptional 98 points.
Review:
Based on fruit from the predominantly south-facing Quinta do Bomfim in the Cima Corgo and Quinta Senhora da Ribeira in the Douro Superior, with Touriga Nacional and Touriga Franca making up 80% of the blend. This is opaque and closed in but powerfully ripe with underlying pure berry fruit. It's seemingly quite introverted compared to some of its peers at this stage, but it's still full, rich and opulent on the palate. It also shows the latent power of the vintage, made as it is in a slightly drier style (3.4 Baumé), with lovely minty fruit and full, ripe sinewy tannins all the way through the finish. Long and lithe, and very fine.
-Decanter 97 Points
A dense, thickly textured version, dripping with warm salted licorice, tar and açaí paste notes, while plum and blueberry pâte de fruit, chai spice and chocolate elements fill in behind. Lots of brambly grip flows underneath. Shows a very sappy feel on the finish. Best from 2035 through 2055. 5,250 cases made, 1,092 cases imported
-Wine Spectator 96 Points
This is a dry while also floral wine, perfumed and enticing with its juicy acidity. At the same time, the structure is very present, showing power and dark black fruits. The balance is coming together with the rich fruits and tannins melding into one. Drink from 2028. ROGER VOSS
-Wine Enthusiast 96 Points
Deep dark ruby garnet, opaque core, violet reflections, delicate brightening of the edges. Black wildberry jam underlaid with delicate herbs and spices, tobacco nuances, hints of blueberry jam and elderberries, schisty notes. Powerful, full-bodied, sweetness present, carrying tannins, dark nougat in the finish, very good length, an imperious style, built for a long life.
Falstaff 98 Points
Gold, 92 points, LA Invitational
Gold, 91 points, Critics Challenge International Wine & Spirits Competition
Gold, Virginia Governor's Cup
Gold, Monticello Cup Wine Competition
Tasting notes:
Our 2017 Blanc de Blanc is made with 100% estate-grown Chardonnay. Aged for a minimum of 36 months on lees. Bright green apple and fresh citrus notes with layers of brioche and yeast complexity. An excellent balance of acidity, creamy mousse, and textures that persist with a long and elegant finish.
Pair with any special occasion. Make a Tuesday dinner special. Enjoy with mild cheeses, scallops, or serve as an aperitif.