2021 Napa Valley Allomi Chardonnay

NAPA 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 our Allomi Chardonnay was selected from among one of the coolest growing regions within southern Napa Valley.

TASTE WITH THE WINEMAKER

“Inspired by the richness of the region, this wine delivers everything Napa Valley is famed for in Chardonnay. Beautiful floral aromas of jasmine and honeysuckle, marry nicely with the hints of white pear and green apple. These aromas harmonize with the delicious flavors of melon and stone fruits which are enveloped in a beautiful finish of baking spice and toasted oak.”

– Dave Guffy, Director of Winemaking

VINTAGE NOTES

Vintage 2021 began with a warm spring and little rain. By the time midsummer was approaching it was clear that we were experiencing severe drought conditions, leading to fewer grape clusters on the vine. This resulted in lower yields with small berries that were packed with intense, lush flavor. Early ripening, sunny summer heat, and a lack of water were balanced out by a very welcomed cool fall season. The more temperate fall weather created the perfect conditions for our fruit to continue ripening steadily and allowed us to harvest at the optimal moment. Vintage 2021 will continue to be celebrated for its dense fruit, bold structure, and unforgettable complexity.

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