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2014 Chasseur Durell Chardonnay
Wine Specs
Sonoma Coast
Harvest Date
September 15th
24.4 degree brix
6.9 g/L
Sixteen months French Oak
100% Malolactic
Bottling Date
February 6, 2016
Alcohol %

2014 Chasseur Durell Chardonnay

94 Points - Connoisseur's Guide to CA Wine

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/ 750ml
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94 Points - Connoisseur's Guide to CA Wine

"As ripe and as juicy a Chardonnay as any of those in the current Chasseur lot, yet showing a somewhat serious side and far more than simply fruity, this deeply drafted offering is a rich, many ayered wine that generously delivers the goods be it ripe apples, creamy oak or mildly minerally complexity. It is full and slightly oily on entry with balancing acidity admirably doing its part, and it not only emerges as the best-looking member of a decidedly handsome family just now, it has the stuffing and structure to guarantee that even better awaits those who are willing to give it a few years."

Downloadable Spec Sheet

Wine Profile
Vineyard Notes
Durell ‘Sand Hill’ Vineyard Sonoma Coast Clone: ‘old Wente’Hyde selection
Production Notes
49 cases produced
Winemaker Notes
This is a beautifully ripe bottling opening immediately with aromas of peach, spiced apple, lemon cured and roasted cashews. The opulent aromas expand into densely packed and concentrated flavors in the mouth of vanilla cream, honey roasted grain and wet stone minerals. This already seductive beauty should continue to grow in dimension for another few years. This is a satiating, lip-smacking dalliance that should not be missed.
Vintage Notes
Could the 2014 harvest be on par with the 2007? The undisputed facts are that the vintage came from a wonderful growing season with nearly perfect timing for all phases; bud break, set, version and harvest were what one would come to expect of a great or nearly great vintage. The yield was such that no one will want for more but not so large that the wines are without weight and color. The true sign of a terrific vintage is that little or nothing needs to be added at the must/juice stage and this vintage being no exception. All lots came in with proper sugars, great flavors and excellent acids so that little or no additions were needed at the fermenter. Could be one for the ages, time will tell.