2016 Rusack Chardonnay Reserve

Year: 2016
Appellation: Santa Maria Valley
Country: USA - California
Wine Spectator: 92
Wine Advocate: 92
Jeb Dunnuck: 91
Wine Enthusiast: 92
White Wine
Alcohol by Volume: 14.5%
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"A full-bore style, with a buttery richness to the powerful flavors of ripe apple, pear and peach. Creamy midpalate, offering a structured finish loaded with spicy and savory accents. Drink now through 2024. -K.M" (WS)

"The 2016 Chardonnay Reserve, which hails from the Santa Maria Valley, reveals aromas of marzipan, brioche, honey, marshmallow and green orchard fruit. On the palate, it's full-bodied, textural and ripe, flavorful and succulent in style, marked by but not dominated by its new oak. I'd drink it over the next two to three years before it loses its youthful energy." (WA)

"The 2016 Chardonnay Reserve is similarly color and yields a beautiful reductive quality in its ripe peach, honeysuckle, white flowers, and charcoal-laced aromas and flavors. This beauty is nicely textured, rounded and supple, and very much in the charming, forward style of the vintage." (JD)

"A blend of the historic Sierra Madre and Bien Nacido vineyards, this reserve wine shows toasted hazelnut, seared lemon rind, salted apricot and a touch of sour cream on the tangy yet smoky nose. A sharp sandalwood flavors comes through on the sip, along with poached apple, buttered toast and sea salt. It needs a touch more time to come together." (WE)

Winery Notes:
Long before Chardonnay was widely produced throughout the United States, a small band of vintners from Santa Maria were experimenting with this classic varietal. They discovered that Santa Maria?s long, cool growing season and maritime influences create Chardonnays of greater dimension. Our Reserve reflects these qualities, and is tinged with the vibrant scents of ripe stone fruits, Meyer lemon, and orange zest.

The grapes for our Santa Maria Valley Chardonnay Reserve came from the famous Bien Nacido snd Sierra Madre vineyards in the Santa Maria Valley appellation. After being pressed and settled, the juice was barrel-fermented in a mixture of new (59%) and older French oak barrels. After primary fermentation was completed, the Chardonnay then went through total malolactic fermentation. The lees were stirred over a 4-month period with a total barrel aging time of 10 months. Only 637 cases were produced.