SOUTHERN / AMERICAN / PACIFIC WINE & SPIRITS® Westwood Chardonnay Sangiacomo Vineyard 2018 (Sonoma Coast, California) – [TP 94] – 6043210285215

Located in the new Petaluma Gap AVA, the Sangiacomo Roberts Road Vineyard is farmed organically. The site produces wines that show both Burgundian richness, but with restraint and acidity unlike most other esteemed California producers. The soils are very well drained and lined with silty gravel. The AVA is bordered to the north by the Russian River appellation and San Pablo Bay to the south. The former delivers sunshine while the latter imparts wind and fog.

Winemaking:
The fruit was hand-harvested at night. Clones were kept separate and whole-cluster pressed. Primary and malolactic fermentation were finished in 30% new oak barrels over 8 months. The wine then aged for an additional 6 months in these barrels.

94 Points – The Tasting Panel
“With an alluring perfume of kiwi-pineapple and egg custard, this textured white is crisp and bright, with that cut glass effect on first sip. A project with Philippe Melka, no wonder its mouthfeel morphs as slate leans into a creamy body, relaxing the richness level. Just-ripe pineapple is in line with pitch-perfect acidity.” – Meredith May (June 2020 Issue)

94 Points – Wine Enthusiast
“With Philippe Melka and team now at the helm of these wines, this is amongst the first from the producer to source outside of the estate. From the great farmers that are the Sangiacomo family, this is a rich and mineral-driven white, with high acidity underlying the robust, balanced layers of pear, Meyer lemon and baking spice.” – Virginie Boone

95 Points – Jeb Dunnuck (2017):
The single vineyard 2017 Chardonnay Sangiacomo Vineyard comes from a site on the Sonoma Coast and was fermented and aged 8 months in 30% new French oak. It’s a more racy, salty, vibrant effort that has terrific white flowers, orange blossom, and honeyed citrus notes as well as medium to full-bodied richness. Balanced, layered, and just a great example of the rich yet racy style that’s prevalent in the vintage, it’s going to benefit from a year in bottle and I suspect have a decade of longevity.” (8/14/2019)