BloodRoot Chardonnay, Sonoma Coast, California 2023
BloodRoot is a Healdsburg-based label conceived by Noah and Kelly Dorrance — the team behind Reeve Wines, and previously co-founders of Banshee Wines — in collaboration with head winemaker Katy Wilson. The philosophy is straightforward: source from benchmark California vineyards and make serious, terroir-driven wines at prices that make them genuinely accessible. The Sonoma Coast Chardonnay draws from some of the appellation's coolest and most celebrated sub-zones — Green Valley, Occidental, and Sebastopol — all within the oceanic fog belt of western Sonoma County, on the region's signature Goldridge sandy loam soils.
- Winemaker: Katy Wilson; with Noah Dorrance
- Farming: Sustainable. Sourced from vineyards in the Green Valley, Occidental, and Sebastopol areas of the Sonoma Coast AVA.
- Variety: Chardonnay 100%. A field blend of multiple heritage and Dijon clones: Mt. Eden, Old Wente, Robert Young, Clone 4, and Montrachet.
- Terroir: Sonoma Coast AVA, California. Three source areas — Green Valley, Occidental, and Sebastopol — all within the coolest, most maritime-influenced reaches of the Sonoma Coast, defined by Goldridge sandy loam soils: a well-draining, low-fertility decomposed sandstone that produces focused, mineral-driven fruit. The proximity of all three zones to the Pacific brings persistent fog and cool afternoon breezes, moderating temperatures and preserving natural acidity. 2023 was one of the coolest Northern California vintages in two decades, pushing harvest 3–4 weeks later than average and producing wines of exceptional brightness and sinewy tension.
- Vinification: Whole-cluster pressed. 60% barrel fermented in French oak; 40% fermented in stainless steel. Full malolactic fermentation for roundness and integration.
- Aging: 10 months in French oak (20% new). Blended and bottled for freshness and site clarity.
- Tasting Notes: Pale gold. Crunchy pear, lemon zest, white nectarine, and a whisper of toasted hazelnut on the nose with a characteristic Sonoma Coast salty-butter note. The palate is fresh and precise, with bright acidity, rich mid-palate texture, and a long, focused mineral finish. Elegant coastal Chardonnay — cool, detailed, and immediately appealing.
- Food Pairings: Grilled halibut, Dungeness crab, roasted chicken with lemon and herbs, corn chowder, and aged Gruyère.
BloodRoot Chardonnay, Sonoma Coast, California 2023
BloodRoot is a Healdsburg-based label conceived by Noah and Kelly Dorrance — the team behind Reeve Wines, and previously co-founders of Banshee Wines — in collaboration with head winemaker Katy Wilson. The philosophy is straightforward: source from benchmark California vineyards and make serious, terroir-driven wines at prices that make them genuinely accessible. The Sonoma Coast Chardonnay draws from some of the appellation's coolest and most celebrated sub-zones — Green Valley, Occidental, and Sebastopol — all within the oceanic fog belt of western Sonoma County, on the region's signature Goldridge sandy loam soils.
- Winemaker: Katy Wilson; with Noah Dorrance
- Farming: Sustainable. Sourced from vineyards in the Green Valley, Occidental, and Sebastopol areas of the Sonoma Coast AVA.
- Variety: Chardonnay 100%. A field blend of multiple heritage and Dijon clones: Mt. Eden, Old Wente, Robert Young, Clone 4, and Montrachet.
- Terroir: Sonoma Coast AVA, California. Three source areas — Green Valley, Occidental, and Sebastopol — all within the coolest, most maritime-influenced reaches of the Sonoma Coast, defined by Goldridge sandy loam soils: a well-draining, low-fertility decomposed sandstone that produces focused, mineral-driven fruit. The proximity of all three zones to the Pacific brings persistent fog and cool afternoon breezes, moderating temperatures and preserving natural acidity. 2023 was one of the coolest Northern California vintages in two decades, pushing harvest 3–4 weeks later than average and producing wines of exceptional brightness and sinewy tension.
- Vinification: Whole-cluster pressed. 60% barrel fermented in French oak; 40% fermented in stainless steel. Full malolactic fermentation for roundness and integration.
- Aging: 10 months in French oak (20% new). Blended and bottled for freshness and site clarity.
- Tasting Notes: Pale gold. Crunchy pear, lemon zest, white nectarine, and a whisper of toasted hazelnut on the nose with a characteristic Sonoma Coast salty-butter note. The palate is fresh and precise, with bright acidity, rich mid-palate texture, and a long, focused mineral finish. Elegant coastal Chardonnay — cool, detailed, and immediately appealing.
- Food Pairings: Grilled halibut, Dungeness crab, roasted chicken with lemon and herbs, corn chowder, and aged Gruyère.