2010 La Follette Chardonnay Sangiacomo Vineyard

Year: 2010
Appellation: Sonoma Coast
Country: USA - California
Wine Advocate: 93
Wine Enthusiast: 93
White Wine
Price :
$29.95
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"The 2010 Chardonnay Sangiacomo Vineyard is gorgeous. Sweet apricots, succulent pears, flowers, honeysuckle and mint are some of the many nuances that are woven together in this highly expressive, nuanced Chardonnay. The Sangiacomo finds its minerality on the mid-palate, which propels the fruit through to the finish. Anticipated maturity: 2012-2016.

I was very impressed with the wines I tasted from La Follette. The Chardonnays are aged on their lees in French oak barrels with batonnage. The wines show a lot of site-specific character and are very reasonably priced considering the quality of what is in the bottle. The Pinots are fermented first in open top vats, then finish fermenting in French oak barrels. Both alcoholic and malolactic fermentations are carried out with ambient yeasts and bacteria." (WA)

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.