This Chardonnay was grown mostly in Carneros, that cool district near San Pablo Bay, supplemented by fruit from Rutherford. The grapes were barrel fermented and the wine was then moved to French oak barrels, one-quarter new, to age for one year, during which it enjoyed limited bâtonnage. The results were bottled unfiltered.
The body is greenish yellow with aromas that are on-point for barrel-fermented Chardonnay: honeydew, basil, and citrus mingling with toast, almond, and hay. The palate is powerful from the alcohol and earns structure from the barrel, but it has a solid core of yellow fruits and steady acidity. I’d want to age this wine awhile; it’s finished with a Diam 10 cork, indicating that the winemaker also expects it to be age worthy. Serve it now with rich preparations of lighter meats and fish.
2016 Newton Chardonnay Unfiltered Napa Valley
14% abv | $55 (sample)