2022 Sangiacomo Vineyard Chardonnay, Sonoma Coast
2022 Sangiacomo Vineyard Chardonnay, Sonoma Coast
This 2022 vintage Chardonnay is a blend of Sangiacomo’s Roberts Road and Green Acres vineyard blocks, combining the depth and concentration of Old Wente clone with the fresh fruit and acidity of clone 95. We fermented each block separately and also co-fermented a portion from each block to create layers of complexity in this final vineyard-designate Chardonnay. This wine reflects the cool climate, well-draining soils, and the meticulous farming of the Sangiacomo family. It offers a compelling mix of citrus and stone fruit aromas with focused acidity and smooth texture.
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International Wine Report
"About 30% of the Sangiacomo Vineyard Chardonnay doesn’t see malolactic fermentation, which aids in the lifted acidity across the tongue. Aged in 30% new French oak, it sports scrumptious aromas and flavors of ripe honey crisp apples, Meyer lemon zest, dried pineapple, toasted almonds, and sweet clove. It finishes with a rich, lush, and creamy aspect on the back palate." - Jeremy Young, International Wine Report
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Wine Enthusiast
"The nose of this richer-styled Chardonnay displays intriguing aromas of Bananas Foster and crème brûlée before morphing towards a Key lime and graham cracker crust energy on the palate. A few years in the cellar should round this out quite nicely." - Tom Capo, Wine Enthusiast
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Owen Bargreen
"The Sangiacomo Vineyard is located in the Sonoma Coast AVA. The palate is soft and rich with great flavor density and weight. Rich Meyer lemon cream combines with toasted hazelnut, buttered French bread and shades of Pink Lady apple on the palate. Rich and polished, this is delicious wine that is already drinking beautifully." - Owen Bargreen
Sangiacomo Vineyard
Sonoma Coast, Petaluma Gap
Sangiacomo Vineyard on Roberts Road near Cotati has been Sojourn’s flagship Pinot noir vineyard since 2004. This exceptional site was developed in an old creekbed at the western base of Sonoma Mountain. In summer and fall, cool air and fog from the Pacific Ocean get trapped here, allowing for uncommonly long hangtimes without sacrificing acidity and balance.