Located on the northeast side of Sonoma Mountain, Four Brothers Vineyard, planted in the early aughts, harbors Eden, Wente, and Calera Chardonnay clones. Brix at the 2016 harvest averaged 24.3°, and the fruit was whole-cluster pressed and fermented with ambient yeast. The wine underwent malolactic in barrel and spent eight months on lees in one-quarter new French oak. It was bottled unfined and unfiltered.
It’s an admirable Chardonnay, a wine with a steely, savory core despite the malolactic and barrel influences. The aromas are like crushed herbs, cultured cream, and wet rocks, and the body is satiny, with a shimmery mid-section and a finish that is utterly saline, fully mineral. I’d like to try aging a few bottles.
2016 Trombetta Chardonnay Four Brothers Vineyard Sonoma Mountain
14.1% abv | $50 (sample); 120 cases made