2016 Sangiacomo Vineyard Chardonnay, Sonoma Coast
2016 Sangiacomo Vineyard Chardonnay, Sonoma Coast
The 2016 vintage proved to be an excellent one for Sonoma Coast Chardonnay. Continued drought conditions led to tight cluster formation and smaller berries, resulting in wines with a concentration that rivaled 2015. Our 2016 Sangiacomo Vineyard Chardonnay benefited greatly from these conditions, in addition to the careful stewardship of the land by the Sangiacomo family. Two blocks of Old Wente Clone Chardonnay from older vines were blended with a younger block of Dijon Clone 95. The resulting Chardonnay offers complex layers of texture and flavors. An even weather pattern allowed the grapes to maintain bright levels of acidity. The finished wine is fresh, lively and fruit forward, with citrus and apple aromas that leave your mouth watering.
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Robert Parker
"The 2016 Chardonnay Sangiacomo Vineyard offers up notions of ripe peaches, pineapple and guava with hints of honeycomb, cashews and orange blossom. Medium-bodied and bursting with stone fruit and tropical flavor layers, it has a lovely satiny texture and racy acid line, finishing nuanced with chalk and mineral notions." - Robert Parker
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PinotFile
"Moderate golden yellow color in the glass. Eye-opening aromas of apple, lemon, sea shell and cold steel. Discrete richness with a gracious attitude, featuring fresh apple and citrus flavors lifted by spirited acidity and complimented by a deft touch of oak. This sleek wine has a delightful spring in its step." - Rusty Gaffney, PinotFile
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Wine Enthusiast
"This is an intense, bright and focused wine aged in 30% new oak and made from well-farmed moderately ripe fruit. A salty element rides along with lemon and apple, a touch of melon at the door." - Virginie Boone, Wine Enthusiast
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.