||Heather Munden produced one of the most amazing Chardonnays I have ever tasted from the Hudson Vineyard in Carneros. This vineyard has gained “Grand-Cru” status among the wine critics, elite wineries and wine lovers alike. This is one of the best sources for Chardonnay in California, and I would say in the world!
Fama 2009 Chardonnay “Hudson” Carneros
Retail 65.00 – GGWC $59.99
“Fama” = Italian for FAME — “Hudson” = Californian/Carneros for OUTSTANDING Chardonnay —– Combine the two and you have a FAMEOU(S)TANDING bottle of wine. Only 7 (seven) barrels of this holy juice were produced, so you’ll blink and -the wine will be gone! —– Gorgeous color and amazing aromas of white peaches, quince and honeysuckle jump out of the glass. This is one the “best made” Chardonnays I have tasted in years! The wine is full in body, concentrated and well-balanced with a succulent texture. A touch of citrus and minerality and a touch of nuttiness lingers from the mid-palate into a long lasting finish. This is Chardonnay that can be drunk now, and will age nicely!
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Segue is a mini-version of Kosta Browne, and you can get it a fraction (1/3) the cost! Steve Yafa, a revered food and wine writer has been making wine for years alongside the winemakers from Flowers, and others. His latest release, the 2009 Sinigiani vineyard bottling from the Russian River Valley, tells me that I have a gem in the rough! The 8 barrels Steve produced will be gone in no-time, especially since San Francisco’s top restaurants including Gary Danko, Fleur de Lys and Michael Mina are pouring this wine by-the-glass!
Segue 2009 Pinot Noir Sinigiani, Russian River Valley
Segue produced a mere 200 cases from this stunning one acre vineyard in the Russian River Valley. The Sinigiani is loaded with bright strawberry, a hint of cranberry, and dark fruit, especially blueberry. It’s a deliciously fruit-driven wine with a touch of cinnamon and mocha. Aged in 40% new French oak for 14 months, it offers a soft mouth-feel and a subtle hint of caramel, with a lingering finish and just enough acidity to make a perfect companion. The 8 barrels Steve produced will be gone in no-time, especially since San Francisco’s top restaurants including Gary Danko, Fleur de Lys and Michael Mina are pouring this wine by-the-glass!
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