2014 Chalk Hill Chardonnay


Winemaking Notes

Barrel fermentation in new and seasoned French oak added toasty vanilla and spice complexities. During the twelve months of barrel aging, we regularly stirred the “lees” in barrel, which imparts an elegant fullness and creamy texture on the palate. In the glass, the wine is both creamy and crisp, with flavors of golden delicious apple, Meyer lemon, baking spices with a hint of minerality on the long finish.

Food pairings

Enjoy over the next 1 to 3 years with soft cheeses, fresh crab or roasted pork loin.


In 1965, our founder Rod Strong was the first to plant Chardonnay in what would later be recognized as the Chalk Hill American Viticultural Area (AVA), established officially in 1983. He recognized the region as distinct from the rest of Russian River Valley for its unique, volcanically-derived, chalky white ash soils, which impart a subtle mineral character to wines grown there.

The Vineyards

A mild, dry winter encouraged early bud break in Sonoma County in 2014. The growing season was very warm overall, but tempered by some overcast days in late July and late August plus a heavy drizzle in early September. Our Chalk Hill Chardonnay was harvested August 20 through September 15 under ideal conditions.



Chalk Hill






0.66 g /100 mL



Cellar & Fermentation:

97% barrel fermented in French oak barrels for 12 months, 3% stainless steel

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