2017 La Follette Chardonnay Los Primeros

Year: 2017
Appellation: Monterey-Sonoma County
Country: USA-California
Wine Spectator: 88
Jeb Dunnuck: 91
White Wine
Alcohol by Volume: 14.0%
Price :
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"Coconut cream and pastry notes accent the ripe white fruit flavors. Lemon meringue hints fill the juicy finish. Drink now. 1,603 cases made. -KM" (WS)

"The value-priced 2017 Chardonnay Los Primeros, which comes from vineyards throughout California, offers a citrus, lemongrass, and honeysuckle scented bouquet as well as a vibrant, refreshing style on the palate. It's clean, it has a steely, vibrant style, good acidity, and a great finish, and it unquestionably over delivers at the price. Bravo. It's not going to make old bones but it's a delicious Chardonnay!" (JD)

Winery Notes:
Los Primeros – meaning “the first” – honors the early winegrowing pioneers in California who planted vines along the coast. Today, many of those plantings exemplify why Chardonnay is the best-selling variety in the United States.

73% Monterey Country-two vineyards in the “sweet spot” of the region’s northern stretch contribute to this blend. The flavors and acidity showcase the microclimates in this area. McIntyre Vineyard, harvest date September 5th-originally planted in 1973, was the first vineyard in the AVA to be sustainably certified and is farmed meticulously by leading viticulturist, Steve McIntyre.Escolle Vineyard, harvest date September 6th-planted to carefully chosen clones and rootstocks in 2008; this site is our source for the prized Hyde clone Chardonnay. 27% Sonoma County-one vineyard in the southern part of Sonoma; the site is near the San Francisco Bay and experiences moderately warm days with cool nights. Sonoma Creek Vineyard, harvest date September 9th-planted in 1977, where old vines continue to thrive at the hand of Suzanne Larson.

The final blend is comprised of 50% tank fermented lots, all of McIntyre and half of Escolle, to preserve the energy and freshness of the wine. The barrel-fermented portion, Sonoma Creek and Escolle lots, were vinified in neutral oak. All fermentations were conducted using native yeasts. Partial malolactic fermentation.