Ramey Chardonnay, Russian River Valley, Sonoma Co., California 2023
Ramey Wine Cellars was founded in 1996 by David Ramey and his wife Carla, following a career that has made David one of the most influential winemakers in California's modern history. After graduate study at UC Davis — where his 1979 thesis on how wine aromas evolve in bottle remains in use today — David trained with the Moueix family at Château Pétrus, absorbing the Bordelais principles of terroir fidelity and minimal intervention that would define his entire career. Back in California, he systematically introduced techniques then radical in the state: whole-cluster pressing of white grapes, native yeast fermentations, sur lie barrel aging, and full malolactic fermentation of Chardonnay — techniques now widely adopted across the industry, earning him the designation "Professor Chardonnay" from Wine Spectator and formal recognition in the Congressional Record. After landmark stints at Simi, Matanzas Creek, Chalk Hill, Dominus Estate, and Rudd Estate, David launched Ramey Wine Cellars with 260 cases of Hyde Vineyard Chardonnay. As of 2021, the winery and estate vineyard at Westside Farms passed to the second generation, with Claire and Alan Ramey assuming co-presidency. Winemaker Cameron Frey, who joined Ramey prior to the 2002 harvest, continues to lead production. The Russian River Valley Chardonnay is sourced from a rotating selection of the appellation's most distinguished sites and represents the winery's entry point in the single-appellation Chardonnay tier.
- WINEMAKER: David Ramey (founder); Cameron Frey (winemaker); Claire and Alan Ramey (co-presidents)
- FARMING: Practicing organic. Fruit sourced from multiple sustainably farmed vineyards.
- VARIETY: 100% Chardonnay. 2023 vineyard composition: 26% Lafranchi, 18% Westside Farms, 16% Sonoma Foothills, 15% Martinelli Laughlin, 12% Kilcullen, 9% Dutton Sebastopol, 4% Frank Johnson — all cool-climate Russian River Valley sites.
- TERROIR: All vineyard sources are cool, low-vigor sites in the Russian River Valley characterized by Goldridge loam, a fine-textured, well-drained sandy soil series that is among the appellation's defining terroir elements, contributing to the region's signature combination of bright acidity and aromatic precision. Vines are planted between 1978 and 2017, primarily to UC Davis Clone 4 — known for prominent acidity and large clusters — alongside lesser percentages of Wente and aromatic clones including Rued. The 2023 growing season opened with a very wet winter and mild summer before a significant heatwave around Labor Day prompted the first wave of picks. Temperatures then stabilized, allowing harvest to be paced by optimal fruit maturity. Harvest ran September 13 through October 14 at an average of 22.3° Brix. Yields were close to projections with well-preserved acids and strong varietal expression.
- VINIFICATION: Whole-cluster pressed for phenolic delicacy. Native yeast fermentation in French oak barrel. Full native malolactic fermentation completed in barrel. Sur lie aging with bâtonnage.
- AGING: 12 months in French oak barrels (10% new; Taransaud Beaune, François Frères). Traditionally fined for clarity. Bottled without filtration.
- TASTING NOTES: Stone fruit, pineapple, panna cotta, ginger, and toasted brioche on the nose. The palate is concentrated and layered, with vibrant acidity driving flavors of Meyer lemon, crisp apple, pear, and tangerine alongside lemon balm, sweetgrass, and a pronounced crushed rock minerality that carries through the long, expressive finish.
- FOOD PAIRINGS: Roasted chicken, halibut with beurre blanc, lobster, creamy pasta, aged Gruyère.
- SCORES: Wine Advocate: 95 pts; Decanter: 95 pts (Jonathan Cristaldi); Wine Spectator: 94 pts; James Suckling: 94 pts
Ramey Chardonnay, Russian River Valley, Sonoma Co., California 2023
Ramey Wine Cellars was founded in 1996 by David Ramey and his wife Carla, following a career that has made David one of the most influential winemakers in California's modern history. After graduate study at UC Davis — where his 1979 thesis on how wine aromas evolve in bottle remains in use today — David trained with the Moueix family at Château Pétrus, absorbing the Bordelais principles of terroir fidelity and minimal intervention that would define his entire career. Back in California, he systematically introduced techniques then radical in the state: whole-cluster pressing of white grapes, native yeast fermentations, sur lie barrel aging, and full malolactic fermentation of Chardonnay — techniques now widely adopted across the industry, earning him the designation "Professor Chardonnay" from Wine Spectator and formal recognition in the Congressional Record. After landmark stints at Simi, Matanzas Creek, Chalk Hill, Dominus Estate, and Rudd Estate, David launched Ramey Wine Cellars with 260 cases of Hyde Vineyard Chardonnay. As of 2021, the winery and estate vineyard at Westside Farms passed to the second generation, with Claire and Alan Ramey assuming co-presidency. Winemaker Cameron Frey, who joined Ramey prior to the 2002 harvest, continues to lead production. The Russian River Valley Chardonnay is sourced from a rotating selection of the appellation's most distinguished sites and represents the winery's entry point in the single-appellation Chardonnay tier.
- WINEMAKER: David Ramey (founder); Cameron Frey (winemaker); Claire and Alan Ramey (co-presidents)
- FARMING: Practicing organic. Fruit sourced from multiple sustainably farmed vineyards.
- VARIETY: 100% Chardonnay. 2023 vineyard composition: 26% Lafranchi, 18% Westside Farms, 16% Sonoma Foothills, 15% Martinelli Laughlin, 12% Kilcullen, 9% Dutton Sebastopol, 4% Frank Johnson — all cool-climate Russian River Valley sites.
- TERROIR: All vineyard sources are cool, low-vigor sites in the Russian River Valley characterized by Goldridge loam, a fine-textured, well-drained sandy soil series that is among the appellation's defining terroir elements, contributing to the region's signature combination of bright acidity and aromatic precision. Vines are planted between 1978 and 2017, primarily to UC Davis Clone 4 — known for prominent acidity and large clusters — alongside lesser percentages of Wente and aromatic clones including Rued. The 2023 growing season opened with a very wet winter and mild summer before a significant heatwave around Labor Day prompted the first wave of picks. Temperatures then stabilized, allowing harvest to be paced by optimal fruit maturity. Harvest ran September 13 through October 14 at an average of 22.3° Brix. Yields were close to projections with well-preserved acids and strong varietal expression.
- VINIFICATION: Whole-cluster pressed for phenolic delicacy. Native yeast fermentation in French oak barrel. Full native malolactic fermentation completed in barrel. Sur lie aging with bâtonnage.
- AGING: 12 months in French oak barrels (10% new; Taransaud Beaune, François Frères). Traditionally fined for clarity. Bottled without filtration.
- TASTING NOTES: Stone fruit, pineapple, panna cotta, ginger, and toasted brioche on the nose. The palate is concentrated and layered, with vibrant acidity driving flavors of Meyer lemon, crisp apple, pear, and tangerine alongside lemon balm, sweetgrass, and a pronounced crushed rock minerality that carries through the long, expressive finish.
- FOOD PAIRINGS: Roasted chicken, halibut with beurre blanc, lobster, creamy pasta, aged Gruyère.
- SCORES: Wine Advocate: 95 pts; Decanter: 95 pts (Jonathan Cristaldi); Wine Spectator: 94 pts; James Suckling: 94 pts