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This is a blend from several parcels on the estate, named for the Gold Ridge soils that dominate our special growing area Green Valley. Deeply layered, this wine has great complexity and depth of character, but the texture is light and silky, so it glides across the palate. Limited production-no discounts.
By nose: Toasted oak, plum compote and cardamom. By mouth: Black berry, plum with soft, but supportive tannins. Calls for grilled lamb chops on a summer night.
Hand picked from Winery blocks 2 and 4 (Pommard 5), block H-5 (clone 828), and block P-6 (clone 13, Thomas Road) the grapes are de-stemmed into small open-top half ton macro bin fermenters or into stainless steel tanks where they are cold-soaked (using dry ice) for four to seven days. Before fermentation is complete, the new wine is gently pressed from the skins and transferred to French oak barrels. Fermentation then goes to completion in the barrels, allowing us to stir the lees as the wine goes through malolactic fermentation.
Clone 828 brings the hearty ripeness, Clone 13 sprinkles in the forest floor and savory qualities, while Pommard 5 layers in the silky texture and roundness.
Wild caught king salmon from right off the coast at Bodega Bay is a classic Sonoma County dish, which naturally pairs with our cool climate Chardonnays. Also, fun to try with Pinot Noir. But, why choose? For a group of four of more, likely to drink more than one bottle, who says it has to be the same wine?View Recipe