David Ramey is among a distinguished group of pioneering American vintners who revolutionized modern-day winemaking and elevated California to the forefront of the international wine community. Hailed as “Professor Chardonnay” by Wine Spectator, David’s efforts have helped shape the way many wines in the United States are made today. He is steeped in the classical Bordeaux traditions of crafting age-worthy wines, having worked in Bordeaux twice. Some of his contributions to modern-day winemaking include pioneering whole-cluster pressing of white grapes; the use of oxidized juice in white winemaking; sur lies aging of white wines in barrel; malolactic fermentation of Chardonnay; native yeast fermentations; and bottling without filtration. He has been making wine since the 1970s.
The Russian River Chardonnay hails from cool growing sites, with low vigor soil such as Goldridge Loam. The vines’ age range from 13 to 50 years old and are planted to a larger-clustered clone such as UC Davis clone 4, or a younger planting of a Wente or Dijon selection. Vineyard sites include Westside Farms, Dutton, Kilcullen, Woolsey Road, and Rochioli Allen. After harvest the grapes are whole-cluster pressed, fermented in Burgundian barrels with native yeast an aged sur lies with batonnage and full malolactic fermentation. The wines are then aged for 12 months in 15% new French oak barrels (François Frères, Taransaud, & Vicard). The wine is bottled without filtration. “Coming from special vineyard sites, our Chardonnays show great depth of flavor, length of finish, aromatic complexity, and a fine balance between richness and delicacy. Typically, the climate is cool and the soil vigor low, producing graceful yet vibrant wines.” – David Ramey
“Both agile and relaxed, this well-balanced, vibrant and concentrated wine carries layers of crisp apple, pastry crust and lemon curd on snappy acidity that complements a fairly rich texture and medium body. Its creamy-tangy finish lingers along time.” – 95 points, Wine Enthusiast
Stunning and powerful, with mouthwatering lemon curd, lime blossom and mandarin orange flavors, plus fresh-grated ginger and lemon verbena. Shows sea salt minerality that gains momentum on the finish, where grace notes of toasted green tea, citrus zest and white pepper linger. Drink now through 2030. – 94 points, Wine Spectator – #27/2023 Top 100 Wines of the Year.