Pfendler farms three plots on Sonoma Mountain, sites now within the Petaluma Gap AVA. Erica Stancliff of Trombetta winery has recently assumed the role of winemaker, ushering Pfendler’s 2018 vintage into bottle. This Chardonnay was whole-cluster pressed, then barrel fermented with ambient yeasts and native malolactic. The wine rested on lees for fourteen months in French oak, half new, and was racked just prior to bottling, unfiltered.
It’s a hazy light gold, like a gold ring that’s been worn for decades. The aromas are a melange: fruit that skews citrusy with hints of baked pineapple, cream that’s custardy but not overwrought, and spice that’s like a shot of fresh ginger. The palate spreads out in satiny layers, and the finish is languorous. It’s an excellent Chardonnay for rich shellfish, Alpine cheeses, or butter-based sauces. (Macaroni and cheese!)
2018 Pfendler Chardonnay Petaluma Gap Sonoma County
14.2% abv | $45 (sample); 250 cases made