Chardonnay, ‘Ross Station Estate’, Paul Hobbs
These vines grow under the thoughtful watch of the Ross Family farmhouse, built in the 1850’s. The former peach orchard’s gently rolling hills provide a nurturing environment for the vines, optimizing flavor and vineyard expression.
• Hand harvested at night
• Whole cluster to press, cold
• Barrel fermented, indigenous yeasts, 8 months to completion
• Spontaneous malolactic fermentation concurrent with alcoholic fermentation
• Aged 12 months in French oak barrels, 64% new
• Coopers: François Frères, Cadus, Damy, Louis Latour and Gauthier
• Aged sur lies with biweekly bâtonnage
• Unfined and unfiltered
Russian River Valley
This luminescent chardonnay boasts rich tropical aromas with subtle notes of quince, Asian pear, and white peach. The creamy, expressive palate leads with bright fruit flavors of golden apple, grilled pineapple, and guava, while limestone minerality underscores the lingering finish.
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Press & Reviews
The full-bodied 2013 Chardonnay Ross Station Estate exhibits more honeyed melon, mango and cooler tropical fruits than the Ellen Lane or Edward James. - Robert Parker