2009 La Follette Chardonnay Sangiacomo Vineyard

Year: 2009
Appellation: Sonoma Coast
Country: USA - California
Connoisseurs' Guide: 88
Wine Enthusiast: 93
White Wine
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"A full dose of sweet oak and toast testify to a fairly proactive winemaking hand here, and, if moderately deep and complex, the wine is not quite keen vis-á-vis defined fruit. As rich as it is, it is far from refined at this point, and we suspect that another twelve months in the bottle will go a long way in finding better focus and cohesion. Reviewed: August 2011" (CG)

Sonoma Coast

Predominately Old Wente

Native fermentations in French oak barrels

10 months sur lie with early bâttonage


835 cases

Winery Notes:
Managed by third-generation farmers, brothers Mike and Steve Sangiacomo, this vineyard benefits from the cooling influence of the Petaluma Gap. Planted in 1998, the Roberts Road block is rooted in an ancient footprint of Copeland Creek, providing alluvial soils with tracks of gravel. The vines are trellised on a double Guyot system and farmed to spec, including leaf-pulling and fruit-drop passes. We work with the excellent Old Wente Chardonnay clone from this site, where the fruit is picked and pre-sorted under the light rigs of the Sangiacomo’s night harvesting team. The Sangiacomo Chardonnay is our nod to white Burgundy, made in an intentionally reductive style. Its slightly green hue and bright acidity speak to its cool climate origins. In 2009, we harvested in the early morning of October 12th, just hours before the first autumn rains.

The grapes were gently pressed and the juice put straight to French oak barrels, aged sur lies for 10 months. Gentle and judicious stirring of the barrels helped us achieve the characteristics we look for in our Sangiacomo Chardonnay. Native primary and secondary fermentations were long and steady, adding layered complexity to the wine.

Fresh thyme, wood spice and honeydew melon commingle with musk notes in the heady bouquet. Citrus acids on entry, with a concentrated palate of nectarine and lemon curd, set against good minerality. With time in the glass, the musk and pungent tropical fruits are amplified. Multi-layered and balanced, the acid persists through the long finish.