2019 Russian River Valley Allomi Chardonnay

RUSSIAN RIVER VALLEY ALLOMI CHARDONNAY

A pioneer by nature, Donald Hess was determined to defy convention and pursue winemaking in the far reaches of the Napa Valley. In 1995, he pursued an untouched gem, Rancho Locoallomi, with a vision to uncover its potential. Once a dormant beauty, the Allomi Vineyards now give life to luxury Napa Valley wines. Our estate Allomi Vineyard is located in the gently rolling hills of northeastern Napa Valley. While this vineyard is home to our Allomi Cabernet, it serves as the inspiration and namesake for our family of Allomi wines. The fruit for this Allomi Chardonnay was selected from a special site in the Russian River Valley where Chardonnay shines.

TASTE WITH THE WINEMAKER

“This Chardonnay showcases the dynamism and energy of the Russian River Valley as it displays both a vibrant aspect of fruit and a confident oak profile. The wine also presents beautiful layers of crisp, bright Asian pear and golden apple that lead to luscious notes of lemon curd developed from malolactic fermentation. With a deft baseline of toasted oak introduces notes of buttered French toast and hints of crème brûlée, which are complemented by a signature backbone of acidity nurtured on the Sonoma Coast.”

– Dave Guffy, Director of Winemaking

VINTAGE NOTES

Every vintage and harvest presents a unique set of obstacles, and we approach every year ready to face the challenge. Vintage 2019 began with occasional rains and cooler temperatures, which brought soil saturation and allowed fruit to mature steadily. Summer helped the grapes to ripen, and the warm days and cool nights of the Fall fostered gradual sugar accumulation and longer hang times. Harvest began slightly later than normal in some areas, with fruit picked at its peak, promising exceptional flavor in the bottle.

FOOD + WINE PAIRING

“This is a great wine to start your meal with. Bright and slightly creamy wine, this Chardonnay pairs well with shellfish – poached shrimp ceviche or cracked crab with a lemon and basil aioli, or steamed clams in a lemongrass broth. I’d also pair this with sweet greens, like a sweet gem lettuce, julienne vegetables like radishes, or with fresh tomatoes and a bright vinaigrette.”

- Hess Executive Chef, Chad Hendrickson