The Appellation:

Carneros is the prime appellation for producing high quality Chardonnays in the United States. This is in large part due to both the temperate climate and shallower soils that both reduce yields and allow for tremendous flavor development during August and September. In the 1970s Carneros was heralded as the top region for Burgundian varietals. Many great, artisanal Chardonnays have been produced over the years, fulfilling the region’s earlier promise. This appellation lies in the southern part of both Napa and Sonoma, but both enjoy the same, cooling effect from the fog intrusion through the Golden Gate spreading up the San Pablo Bay. It is also the “core” region for our Sonoma County Chardonnay, in addition to this outstanding Carneros bottling.

The Vineyards

Nearly all the grapes are from the Sebastianis’ own Wilson Vineyard, located in the heart of the Sonoma Carneros region. This vineyard was planted with a diversity of clonal and field selections because of its promise for making outstanding Chardonnays. The Northeast Block (42%) is older, with Chardonnay selections from a nearby vineyard. This contributes minerality, green apple and lemon curd. The Central Block (48%) is planted to the Hyde Clone with very low yielding vines having small, loose clusters. It contributes richness and concentrated, nectarine flavors. The vines in the Wilson Southeast block are the classic Clone #4, yielding high acidity and lots of grapefruit and citrus flavors. This mélange of Heirloom and modern clones is what makes this Carneros Chardonnay so exciting.

The Vintage

The 2006 vintage was challenging for Chardonnay. Although budbreak was normal, there were some rains and dampness in May affecting the set and therefore yields. Summer was overall mild except for a heat spike in late July. August through early September did have a lot of fog that created some botrytis pressure, along with a delayed ripening curve. Fortunately, the Northeast and Southeast Blocks ripened before the late September rains and we were able to pick it before the botrytis affected the fruit at 23.5 Brix. The Hyde Selection, with its looser clusters, did not develop botrytis and we subsequently held it out until sugars were at 24.6 Brix to maximize flavor and richness. Overall, you will find more apple and citrus fruits with more structure and minerality from this vintage than your typical unctuous, California Chardonnay

Winemaking

This was the first vintage that our new, state of the art crush facility was used, and it really made a huge difference with 2006. The grapes were sent whole cluster via a belt system to emulate whole cluster pressings done in Burgundy and Champagne. No press wine was added back. Lots were separated by clone and either yeasted with Collection Cepage or AWRI #796. Both strains heighten texture, along with citrus and peach/nectarine fruits. After primary and malolactic fermentation, the wine was left sur lie with frequent battonage and then aged for 8½ months in 32% new Francois Freres, 12% new Hungarian and 56% 1 year old Francois Freres barrels. Only the best barrels were selected for the final assemblage. This reflects a lower percentage of new oak than in the past, in order to showcase more regionality and terroir.

Winemaker’s Notes

Slight golden color. The aromas have a medley of nectarine, green apple, lemon zest, “roasty-toasty” and minerality. The body is very silky, but showing excellent texture. It is a harmonious balance of green apple/nectarine fruit and the vanilla/crème brulee flavors contributed by the oak. The finish has crispness and citrus fruits. Try this wine with crab cakes, Dover/Petrale Sole, and fresh steamed lobster. Pair with the Sebastiani Family recipe for Chicken Cacciatore a la Lombarda.