Chanin Los Alamos Chardonnay 2016 - 750ml

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95pts Decanter

Wines sourced from Los Alamos Valley must be labelled “Santa Barbara County” due its current lack of an official AVA. Chanin Wine Company’s 2016 Los Alamos Vineyard Chardonnay is an absolutely head-turning wine. Aromas of coconut flakes, orange zest and yellow apples. The palate has a crystalline focus, weaving through flavors of honeycomb, red apples, oyster brine and coarse sea salt. The finish is magnetic and expansive, and this will continue to be a stunner for at least a decade.

92pts Jeb Dunnuck

Chanin's 2016 Chardonnay Los Alamos Vineyard (17 months in 15% new French oak) gives up a perfumed, slightly tropical bouquet of pineapple and melon, with more spice and toasty notes coming through with time in the glass. This is a classic Chanin wine and a great introduction into the estate. It offers plenty of richness, yet a more vibrant, fresh, clean style, and should keep for 4-6 years.

92pts Vinous

  The 2016 Chardonnay Los Alamos Vineyard is gorgeous. Polished, nuanced and super-expressive, the Los Alamos is all class. Apricot, peach, smoke, chamomile and lightly buttery notes are all finely knit in this super-expressive and inviting Chardonnay from Gavin Chanin. (AG)   

91pts Robert Parker's Wine Advocate 

  Chanin's 2016 Chardonnay Los Alamos Vineyard opens in the glass with a youthfully reserved nose of buttered citrus, apples, flowers and fresh nuts. On the palate, the wine is glossy, rich and quite lees influenced, with good concentration and depth and a moderately long finish. (WK)

Winemaker Notes

Los Alamos Vineyard dates back to the late 1960s and is where our company started back in 2007 when we purchased 1 ton of their Chardonnay. Later we added Pinot Noir to the mix. The sandy soils, high elevation (900ft) of our blocks, and cool marine influence gives us great freshness, bright fruit and complicity

These grapes were hand harvested early in the morning of August 26th & September 1st at 22.4 brix. They were pressed and directly put into French oak barrels (10% new) to ferment. The wine stayed there for 15 months on its lees and was then racked and lightly fined before being bottled unfiltered in February of 2018.