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2017 Westwood Chardonnay, Sangiacomo Roberts Road Vineyard, Sonoma Coast

2017 Westwood Chardonnay, Sangiacomo Roberts Road Vineyard, Sonoma Coast

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/ 750mL

On the palate, it has a brilliant citrus entry and lemon-lime acidity throughout contrasted beautifully with robust texture from aging on the lees and a satisfyingly long finish of lemon tart.

95 Points - Jeb Dunnuck

"The single vineyard 2017 Chardonnay Sangiacomo Vineyard comes from a site on the Sonoma Coast and was fermented and aged 8 months in 30% new French oak. It’s a more racy, salty, vibrant effort that has terrific white flowers, orange blossom, and honeyed citrus notes as well as medium to full-bodied richness. Balanced, layered, and just a great example of the rich yet racy style that’s prevalent in the vintage, it’s going to benefit from a year in bottle and I suspect have a decade of longevity."

94 Points - The Wine Advocate

"The 2017 Chardonnay Sangiacomo Vineyard, barrel fermented and aged in 50% new oak, sings of honey drizzled white peaches, lemon tart, lime cordial and shaved almonds with touches of struck match, chalk dust and mandarin peel. Medium-bodied, the palate has electric citrus intensity with a lively line of freshness and bags of mineral notions on the long finish. 304 cases produced."

93 Points - Wine Enthusiast

"This wine is fleshy on the palate and bright in aromas of citrus and stone. Notes of pear, flint and lime provide an unctuous nature on the palate, with refreshing acidity making for a nicely balanced and memorable experience."

Wine Specs
Sonoma Coast
Brix at Harvest 22.4 & 23.8
pH 3.25
Cases Produced
304 Cases
Alcohol %
Wine Profile
Vineyard Notes
The famed Roberts Road vineyard is located in the Sonoma Coast AVA. Being influenced by the fog of the nearby Pacific Ocean, the vineyard stays blanketed and cooled until midday, allowing for gentle ripening. Well-drained, silty gravel soil imparts minerality and a complex richness.
Production Notes
The fruit was hand-harvested at night; whole-cluster pressed with clones kept separate; primary and malolactic fermentations finished in new French oak barrels over 8 months and then further aged for 6 months. The result is a Chardonnay with bright aromatics, sustained depth, and a long, delightful finish.