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Chardonnay, Mesnil sur blanc, Cuvée 44, Father John W. - 2023

This is a Chardonnay that brilliantly expresses the Napa terroir. On the nose, notes of ripe pear, citrus and warm stone, accompanied by lime blossom and brioche. On the palate, the attack is carried by a beautiful saline tension: the wine gains in amplitude while remaining incredibly precise. It already stands out as a thoroughbred Chardonnay, capable of revealing even more with time.
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Technique

Viticulture

The 'Mesnil sur Blanc' wines were created with the aim of producing Napa vintages that could age for a long time and show the maximum expression of the terroir. They currently come from the Hyde vineyard, located in the Carneros region of Napa, on the top of a hill planted with Wente clones.

Oenology

The estate harvests the grapes by hand, preferring to harvest them at less than 13% alcohol. Settling and selection of the fine lees. Fermentation in vats, then transfer to barrels, although most of the wine remains in vats. Aged for a year and very lightly filtered before bottling.

Suggestions for accompaniment

Mushroom fricassee • Beaufort cheese soufflé • Line-caught sea bass, lemongrass.

Domain
Nicholas Maloney is a true Petit Prince of Pinot Noir, who came up through the ranks in Burgundy and has made some of the most brilliant Pinot Noir wines we've ever seen and drunk from the USA, and more specifically from California.The son of winemakers from Sebastopol, in the heart of the Russian River Valley (a prime temperate zone near the Pacific, home to cult estates such as Kistler, Joseph Phelps, Littorai), he decided to take the plunge after accumulating experience in the great French vineyards. He created his own estate in 2010, buying grapes from small, well-located local winegrowers and scrupulously following his viticultural recommendations, but in the cellar, he reigns supreme, with a tried and tested approach: after manual harvesting, the grapes are macerated at a low temperature and then pumped up to a temperature limited to 25°. They are vatted with a maximum of whole bunches (40 to 100%). The wine is then aged for 11 months on the lees in French oak barrels with 0 to 20% new wood depending on the cuvée and terroir. A single racking is carried out before bottling, which is done without fining or filtration, in the traditional way. Greatly influenced by Burgundy, which he knows so well, he has established a philosophy that each wine produced here should be the purest and most exact reflection of its terroir and vintage. So, having unearthed new great terroirs,...
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