2015 'N.T.E.' Heintz Vineyard Sonoma Coast Chardonnay
Chardonnay •Heintz Vineyard
California: Sonoma County: Sonoma Coast
It’s hard to pick a Chardonnay for WIA. People like different Chardonnays for different reasons and there hardly ever is one that can please all. This one though may do the trick! It’s that singular, intense and stunningly complex.
It was a cold, cold January day in 1848 when a James W. Marshall held something shiny and golden up against the sun out of a creek in Coloma, California. That is EXACTLY how we felt when we held this similarly hued glass up with half-closed eyes after the first sniff and sip, wondering… how on earth they did it? It was gold, pure liquid gold. And thus, begins the soon to be historic Chamboulé Rush of 2019, on this 70th bygone year since the discovery of gold.
Bright 24-karat gold with streaks of ‘fluid sunshine’ reflecting within. Orchard fruits and crystalized citrus accents, honeydew, and kumquat are some of the multitudes of aromas that jump from the glass. An explosion of ripe tropical fruit, mineral salinity, and electric acidity awaken the palate like the splash of icy cold water on a hot day. It gets difficult to tell if it even has a finish, with a near-infinite impression, an almost immeasurable, philosophical finish. An ideal match is a whole Maine lobster, steamed, with melted butter, however with this ‘chewy’ a Chardonnay, pairing possibilities are limited to the imagination.
Don’t jump on this wine for its accolades only, we invite everyone, including ourselves, to reflect for a moment and make an effort to understand how special it truly is. In pursuit of the next gem worthy of our Operatives’ discerning palates, we don’t often come across a first-timer feature winery as fascinating and outstanding as Chamboulé.
The 3 components that make the PERFECT Wine Spies find are all here:
1) ASTOUNDING focus on quality, resulting in impeccable wines.
2) EXCLUSIVE access to wine once available via a mailing list only.
3) UNREAL pricing, thanks to their generosity that we pay forward.
A final bold statement and we mean it; a Chardonnay this bodacious and beautiful is underpriced at its original $60. At half that? It’s a miracle, a giveaway. A gift as nature intended it to be with the best fruit possible from the true Sonoma Coast (thanks to our friend and top grower Charlie Heintz), by hands that worked at Araujo and Reuling, as well as Dujac and Mugnier, institutions from the very peak of their respective pyramids of superiority.
Here’s what the wine press has to say
94-96+ Points, Wine Advocate - “A tank sample to be bottled in May, the 2015 Chardonnay Heintz Vineyard has expressive savory toast and nut notes over a beautiful core of ripe apricots, orange blossoms and honeycomb. Rich, powerful and yet with a racy backbone, it has a lovely satiny texture and incredible length with plenty of savory and stone fruit layers. These 2015 wines have yet to be given an official acronym/name, but keep your eyes peeled for when they hit the markets!”
Antonio Galloni, Vinous - “Chamboulé (which means to turn upside down in French), is one of the more exciting new projects I have tasted of late. Chamboulé is headed by François Morissette and winemaker Matt Taylor, who took over with the 2014 vintage. Taylor’s resumé includes stints at Joseph Swan and Araujo, an internship at Domaine Dujac in Burgundy, and his current role at Reuling. At Chamboulé, Taylor makes big, powerful wines… I very much like what I tasted, including a number of 2015s that have serious potential.”
Bright 24-karat gold with streaks of ‘fluid sunshine’ reflecting within.
Orchard fruits and crystalized citrus accents, honeydew, and kumquat.
An explosion of ripe tropical fruit, mineral salinity, and electric acidity.
It’s difficult to tell if it even has a finish, with a near-infinite impression.
An ideal match is a whole Maine lobster, steamed, with melted butter.
What the Winery Says
- Matt Taylor
- François Morissette
- 100% Chardonnay
- Sonoma Coast
- 6.8 g/l
- Harvest date
- September 8th, 2015
- Bottling date
- March 2017
- On primary lees, 75% concrete egg, 25% neutral oak
- 10 barrels