Tasting Notes

The 2023 Sangiacomo Chardonnay has a beautiful light gold hue. The aromatics are very lifted. There is immediate fresh pear, caramel and honeycomb followed by guava and white pepper. Light floral elements of jasmine and honeysuckle are also apparent. The mid palate is medium in weight with more stone fruit and floral flavors. The acidity is lively and fresh balancing out the weight of the wine. There is a beautiful long honeysuckle finish. This is a wonderfully accessible wine in its youth but the lively acidity will allow this wine to age nicely over the next 7-8 years (2031-2032).

About the Wine

These five best barrels of Chardonnay held aside for our club members has a beautifully complex and layered nose. Jasmine, caramel and vanilla bean are immediately followed by ripe peach, honeycomb and white pepper. The wine is amazingly rich and viscous with more of the honeycomb becoming apparent as well as more intense floral flavors. There is sufficient acidity to balance out the size of the wine. The finish is long and of vanilla and apricot. Chilled down you could enjoy this lovely Chardonnay or see how it develops over the next 4-5 years (2028-2029).

Vineyard Notes

When Vittorio Sangiacomo spotted his new homestead in 1927, we think he found a little slice of Heaven. Coming from the rough and tumble existence in an industrial age San Francisco, he found solace—and a sustainable business—in the beautiful Sonoma hills. Starting out as a fruit tree orchard, today, it’s clear that Vittorio’s selection for a homestead was his greatest legacy to us. In the Carneros AVA, Home Ranch is perfectly suited for Chardonnay and Pinot Noir, sporting 12 clone and rootstock combinations. And after more than 80 years, this is the place we still call home.

About the Winery

Having grown up in Vancouver and Stockton respectively, Fiona and Hal Barnett became enamored with Napa Valley through frequent visits on the weekends of the early 1980’s.  A vision began to form, and after an extensive search, they purchased a 40-acre property located atop Spring Mountain in 1983. The lot consisted of nothing but trees, rocks, shrubs, and dozens of rattlesnakes. After extensive work clearing, grading, and terracing the land, the first Cabernet Sauvignon vines were planted the following year. Since the very beginning, the intent was to produce small amounts of hand crafted wines that would showcase the unique characteristics found in grapes cultivated on such challenging, high elevation terrain. 

Over the next five years, as the vines developed and the estate was established, the Barnett’s commuted from their San Francisco home. Barnett Vineyard’s first harvest was in 1989 and yielded 232 cases of “Spring Mountain Cabernet”.