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Fall Release Ritchie-Lorenzo Vineyards Chloe Chardonnay
2015

Winemaker’s Notes

Bold rich aromas of peach, apricot, and citrus oil to white blossom, sweet hay, and white pepper complexity; then to green olive and sea spray freshness. The vibrant grapefruit juice, zest, and pith entry steadily evolves into deep orange marmalade fruit richness. While tightly coiled, the wine displays obvious density and volume. Viscosity builds and flavors expand as layers and texture develop. Intense, vintage-driven acidity lifts and extends the palate through to a lingering tangerine and mineral finish.

The richest of our 2015 Chardonnay bottlings and the wine with the most volume and breadth. There’s plenty of acidity and structure present but it’s buried under the wine's impressive depth and density in typical Chloe fashion. These wonderful low-yielding old vines naturally provide unmatched depth of flavor complexity, power, and concentration that remain remarkable, consistent, and classic.

On opening, one can sense the wine’s flavors are held slightly in reserve, ready to spring forward. It takes some time in the glass for the wine's true beauty and sense of drama to unfold. There's always some mineral, flinty freshness present to balance out this power, and true to the vintage, the wine's zesty acidity has a strong balancing effect. But the real story of the wine is its relentless building fruit richness and the powerful deep echoing flavor that resonates long after each sip. Drink between 2018 and 2022.

Andy Smith


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Ritchie-Lorenzo Vineyards Chloe Chardonnay  - DuMOL

Vineyard

66% Ritchie Vineyard

34% Lorenzo Vineyard

Harvest Date

August 26th and September 8th

Appellation

Russian River Valley

Clones

Old Wente

Age of Vines at Harvest

43 years

Barrel Aging

14 months in 35% new French oak barrels from Tonnellerie Mercurey before four months settling in tank

Production

590 cases of 750mL
16 cases of 1.5L
12 bottles of 3L

Press

92-95 POINTS Vinous, March 2017
95 POINTS Vinous, April 2018
97 POINTS Jeb Dunnuck, June 2018