2017 SIXTO Uncovered Chardonnay

$35.00

Aromatically compelling. Dried apricot, white anise and onward. A medium-bodied, full-flavored mouth of deliciousness. Lemon curd, orange cream and chamomile leads the way as flavor combines and compounds for a long, lingering finish. —Charles

Current & Past Scores

95 Points, James Suckling

“Satisfying aromas of candied apple, honey and basil leaf follow through to a full body that’s bright and formed with beautiful fruit and underlying freshness and savoriness. Just a hint of cream and blanched almond. Lemon curd. Juicy finish. Complete. Half fermented in concrete and rest in large barrels. Drink or hold.”

93 Points, Jeb Dunnuck (formerly of Robert Parker’s Wine Advocate)

“Stone fruits, caramelized citrus, licorice, and a touch of toast all emerge from the 2017 Chardonnay Uncovered, which is medium-bodied, beautifully balanced, textured, and long. It’s going to benefit from a year or two of bottle age and keep for a solid 7-8 years, probably longer. There are just under 4,000 cases produced.”

Vineyard

The vineyards we work with are farmed using the most up to date sustainable practices.

Frenchman Hills (42%): This vineyard was planted in 1998 and is about a 30-minute drive north of the Wahluke Slope, which is one of the warmest areas in the Columbia Valley. However,Frenchman Hills Vineyard is a cooler site, partly because of its higher elevation at 1650 feet. It also does not easily frost, and has limestone and broken basalt soils at the top of the vineyard.

Moxee (34%): Planted in 1973, Moxee is located east of Yakima and north of Moxee. The west facing slope is about 1450 feet elevation. The soil is Moxee silt loam with broken limestone.

Roza Hills (24%): At an elevation of 1350 feet, in a natural southern sloping bowl that sits on the southern slope of the Rattlesnake Hills, Roza Hills was planted in 1977. The majority of the vineyard is planted in a loamy silt to chalky soil with broken basalt chunks interspersed.

Vintage

Vintage 2017 was a fantastic year for making wine with a cool spring and a fair amount of rain. Washington had an ideal spring for heathy vines. The moderate temperatures during summer were perfect for small clusters and yet delayed veraison into the fall where we had a consistent ripening season that allowed us to hang the fruit for perfect tannin and flavor without losing acidity or acquiring too much alcohol. Overall it was a vintage to remember.

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