Argot Simpatico Ranch Chardonnay is made from 100 percent Chardonnay.
Powerful aromas of key-lime, white flowers, orange blossoms and a fierce, flinty, sauvage note define a wildly complex nose. Once in the mouth, gracefully pronounced textures coat the palate delivering an exotic interpretation of cool-climate Chardonnay character — lime peel, orange blossom, ginger and clove —lingerings deep into a vibrant finish.
Planted 1978. Shallow volcanic soils on the gently-sloped, south-facing foothills of Bennett Peak on Bennett Valley’s floor. One of California’s coolest Chardonnay vineyards. In the final year of 3-year draught cycle, Simpatico Ranch saw its earliest ever harvest and smallest crop, exposing a reserve of exoticism and minerality previously untapped. A watershed vintage for both the vineyard, and appellation. Night harvested by hand on 9/16, whole-cluster pressed direct to barrel; no settling to ensure maximum lees contact. Barrel fermented on heavy lees. Malolactic fermentation. 16 months in French oak, 50% new. Finished 2 months in steel tank, low Sulphur during barrel elevage.
There are 225 cases of the 2019 Chardonnay Simpatico Ranch, which is from a cooler, higher elevation site in Sonoma. Lots of peach, tangerine, honeyed minerality, and toasted hazelnuts all emerge from the glass, and while I don't think it matches the 2018, it's a brilliant Chardonnay offering medium to full-bodied richness, nicely integrated acidity, and a great finish. It's beautifully balanced and is going to keep for at least 5-7 years."
- Jeb Dunnuck (September 2021), 94 pts
Jip Jip Rocks Chardonnay is made from 100 percent unoaked Chardonnay.
Light yellow with a pale straw hue. A classic nose of lemon, fresh stonefruit and melon. The palate is clean and fresh with mineral characters underpinning ripe pineapple and lime flavours. This wine will age beautifully over the next 4-5 years.
Winemaking report: Gentle pressing and free run juices create the base of this wine. Traditionally Jip Jip Rocks Chardonnay is a 2/3 blend fermented and matured in stainless steel and 1/3 fermented in stainless steel, which receives extended lees contact to add texture and complexity to the palate.
Attractively fruited and fragrant, the wine shows golden peach, baked fig, vanilla and lemon peel aromas on the nose, followed by a succulent palate that’s creamy and lingering. Beautifully styled and highly enjoyable. At its best: now to 2023. AU$23.00. Dec 2019.
-Wine Orbit 92 Points
MacRostie Wildcat Mountain Vineyard Chardonnay Sonoma Coast is made from 100 percent Chardonnay.
Wildcat Mountain Vineyard Chardonnay always delivers something special and unique, and this vintage is no exception. Both intricate and exotic, this wine begins with alluring fruit aromas of Meyer lemon and fresh pineapple. On the palate, a round, rich mouthfeel accentuates Wildcat’s signature high-tone notes of honey and spice. At the same time, thanks to Wildcat’s windy growing conditions, which thicken the grape skins, it has engaging structure and body.
The 2019 Chardonnay Wildcat Mountain showed nicely, with a reductive, mineral-laced, medium-bodied style as well as pretty citrus and stone fruits, lots of white flowers, and subtle spice and nuttiness, integrated acidity, and light background oak. It's well worth following over the coming 4-6 years.
-Jeb Dunnuck 91 Points
Rich and well-structured, with honeyed accents to the apple and pear tart flavors. Toasty and light buttery accents linger on the spicy finish. Drink now through 2024. 809 cases made.
-Wine Spectator 91 Points
Chamisal Vineyards Monterey Chardonnay is made from 100 percent Chardonnay.
This full-bodied wine exhibits classic varietal characteristics with aromas of toasted oak and crème brûlée. The entry is fruit driven with hints of lemon cream, Fuji apple, ripe pineapple and baked pear, leading to a rich and creamy mid-palate. Finishing clean with lingering acidity and broad texture, the wine is a beautiful example of Monterey County Chardonnay
Clean lines of pear, peach and coconut are cut by a splash of citrus on the nose of this bottling. The palate is tense in structure and fairly sharp, offering flavors of pineapple and lemon peel.
-Wine Enthusiast 90 Points
FEL Anderson Valley Chardonnay is made from 100 percent Chardonnay.
Lifted floral aromatics waft from the glass of this citrus-driven Chardonnay. Notes of lemon zest, white grapefruit, and Key lime, are complemented by hints of juniper, struck flint, and melon. The blend of citrus flavors continues in the mouth with an abundance of fresh lemon and orange zest. The juicy finish is carried by notes of lemon balm with zippy acidity.
This richly spiced but vibrant and balanced wine beautifully weaves together subtle oak, rich vanilla, butter, pear and peach flavors, adding toasted almond and baked coconut on the finish. Grown in a noted single vineyard, it is delicious, layered and long on the finish.
- Wine Enthusiast 94 Points
Harney Lane Chardonnay Home Ranch is made from 100 percent Chardonnay.
Fruit aromas of baked apple, ripe pear and pineapple are highlighted with pleasant notes of butterscotch, roasted nuts, honey and vanilla cream.
Sub-appellation : Mokelumne River
T.A. : 5.4g/L
pH : 3.71
R.S. : 0.3%
Pairs with , brown Butter Lobster, roasted Butternut Squash Pasta, creamy Risotto. Brie & Caramelized Onion Pizza
Short Street Chardonnay is made from 100% Chardonnay
Situated at the very heart of South Africa’s Swartland wine region, Short Street is the shortest street in the Riebeek Valley. A melting pot of creative energy, gourmet fare, farm fresh produce and the vibrant, uncomplicated lifestyle of the people, Short Street captures the essence of the Swartland, where passion, creativity and simplicity are distilled into a captivating experience.
Made in a rich, full-bodied, wooded style, this has an intense aroma of ripe apples, lime and pears with hints of tropical fruit, beautifully enhanced by subtle tones of well-integrated oak.
Although upfront and bold, the secret of this wine is in its exceptional balance.
Only free-run juice was settled and was inoculated with selected yeast to ferment in temperature controlled stainless steel tanks between 13-14 degrees Celsius. After fermentation the wine is matured in French oak for 3 – 6 months to integrate flavors and enhance a luxurious mouth-feel.
erve slightly chilled with to rich seafood dishes like scallops or creamy crab chowder.
Situated at the very heart of South Africa’s Swartland wine region, Short Street is the shortest street in the Riebeek Valley. The street is small, but full of life – you’ll find gourmet fare, fresh produce, artisans, music and more. The vibrancy of Short Street is captured in these classic W.O. Swartland wines.
The Swartland is a rugged place of untamed beauty and unique, distinctive terroir.
The terroir of the Riebeek Valley is mainly affected by a Mediterranean climate and diverse, prehistoric Sandstone and Shale soils from the majestic Kasteelberg Mountain. Both significantly influence the style and quality of our wines.
Average age of the vines is 12 years. Oldest are 47 year old bush-vines.
The vineyards are situated at heights that vary from 60m to 300m above sea level, against the slopes and foothills of the Kasteelberg Mountain. Because of the topography, the soils offer rich diversity, including: Oakleaf and Dundee alluvial soil from the sediment of die Berg River and Swartland and Glenrosa soils from underlying shale along the Kasteelberg Mountain.
Rainfall occurs during winter months with enough cold units to ensure a proper rest phase for the vines before bud-break in early September. The summers are intensely hot and dry with some cooling westerly winds that are ideal conditions for producing fine white and red wines.
A low bearing region with limited irrigation, our key vineyards are still farmed as either dry land farms, or with some supplementary irrigation to help the crop to optimum ripeness. The soils and dry land conditions have proved ideal for bush vine (un-trellised) vineyards. The dry land conditions result in small berries with layered flavour, near perfect colour and soft tannin structures that deliver fruit-driven, expressive wines for the novice and connoisseur alike.
The Riebeek Valley supports a great diversity of varietals that florish here but it is their exceptional Chenin Blanc, Shiraz & Pinotage that shows the best of what the Swartland terroir can do.
The wine team, including a full-time viticulturist, works with our grape growers to sustainably develop varietals and sites that best translates the Swartland terroir. Using only free-run juice from the finest grapes, a passionate wine team craft clean, crisp, well-made wines that are true-to-type with focussed fruit and great purity.
ALECIA BOSHOFF: WINEMAKER & HEAD OF PRODUCTION
“I firmly believe that the specific character of each wine has its origin in the vineyard and therefore my goal is to express the uniqueness of our terroir in each glass of wine. Understanding and harnessing the diversified terroir of the Kasteelberg Mountain and the individuality of each vintage guides me in creating special wines rather than blindly following fixed recipes.”
ERIC SAAYMAN: SENIOR WINEMAKER
“Innovative technology and modern cellar equipment enables me to produce wines that boast sought after titles and prestigious awards. Wine lovers are invited to experience the fruit of our wines and to enjoy true Swartland hospitality.”
THARIEN HANSEN: VITICULTURIST
“Essentially the winemaking process begins in the vineyard as winemakers can only make superior wines from quality grapes. Such grapes are only produced when terroir and sustainable vineyard practices are unified. We partner closely with our wine grape growers to ensure that we get the best from our vineyards and preserve this unique terroir for generations to come. It’s all about respecting what we have, and being passionate and considerate in what we do with it. ”.
THEMBILE NTLOKO & WOUTER LOUBSER: Assistant winemakers.
I Brand Cabernet Franc Bayly Ranch is made from 100% Cabernet Franc.
This 100% Cabernet Franc is produced from vineyards located in Tres Pinot Creek, (along San Andreas Fault Line), at only 800 foot elevation. A great locale for Cabernet Franc to exhibit Loire-like structure overlaid with the bright fruit befitting California sunshine.
"This is a sprightly, textural, mineral-driven bottling that's immediately fascinating yet will be a joy to watch evolve. Light in the glass, it begins with aromas of cranberry, nori wrap, herb-dusted strawberry and a hint of dried blood. The palate shows a rusty edge, offering dried strawberry, crumpled oregano and a hint of green peppercorn. Drink now through 2034. - Matt KETTMANN"
- Wine Enthusiast (Septmember 1st 2021), 94 pts
Ornato Prosecco is made from 100 percent Glera.
Typical crisp and delicate perlage. Pale yellow color. Delicate and fragrant bouquet, with fruity notes of banana and apple and notes of acacia flowers. Fresh and light on the palate with balanced acidity and body harmony with a pleasant dry aftertaste.
Grapes are accurately selected both for area of origin and quality. The soft pressed must is stored in steel tanks for the static cold decanting. The fermentation with selected yeasts is made at a controlled constant temperature and is completed in 8-10 days. The wine is then filtered in steel tanks with the addition of saccharose and selected yeasts for the second fermentation (Martinotti Charmot Method).
Ideal as an aperitif, it is a perfect combination to hors d’oeuvres and delicate first courses.
Grace Town Old Vine Zinfandel Lodi is amde from 98% Old VIne Zinfandel + 2% Cabernet Sauvignon.
Ruby red in color, with red fruit, raspberry, and spice on the nose. This wine is medium in body, with notes of ripe cherry, cedar box, cinnamon, anise, black pepper, and hint of smoke on the palate. It has a long, silky finish.
Fenocchio DOCG Bussia Barolo is made from 100 percent Nebbiolo
The color is deep garnet red and the bouquet is fine and pleasing, with intense scents of spiced rose and licorice. The flavor is dry, warm, full bodied and balanced with pronounced tannins and a persistent aftertaste. A wine particularly adapted for aging.
Traditional method of long maceration: natural fermentation without added yeasts for 30 days in stainless steel tanks.
The Barolo Bussia, with its structure and body characteristics, pairs well with dishes of meat, game and aged cheeses, typical dishes of the local cuisine, as well as with many rich international dishes.
" Pleasant dried-cherry aromas, colored with nutty spice and dried leaves. Full-to medium-bodied with fine, firm and velvety tannins and a long finish of candied-cherry and chocolate. Give it a few years to meld together better. Best from 2025."
- James Suckling (January 2022), 93 pts