Pride's 2018 Chardonnay is gorgeous. Bright, fresh and layered, it offers wonderful nuance and delineation from start to finish. Citrus confit, white flowers and a hint of tropical fruit all grace this pretty, mid-weight Chardonnay from Pride. The Chardonnay is a blend of fruit from Carneros and the Russian River, done in a style that emphasizes freshness and vivacity. -- Antonio Galloni
91pts Jeb Dunnuck
The base 2018 Chardonnay comes 77% from Napa County and 23% from Sonoma County and had a portion of the malolactic fermentation blocked. It’s another richly textured, opulent white from this team that has plenty of white currant and peach fruits as well as a touch of green almonds, honeyed lime, and white flower. Nicely textured, balanced, and with a great finish, drink this pleasure bent Chardonnay over the coming 2-4 years.
90pts Robert Parker's Wine Advocate
The 2018 Chardonnay comes 77% from Napa county and 23% from Sonoma county and about one-third of the fruit went through malolactic. It gives up somewhat restrained notions of fresh pears, spiced apples and warm peaches with hints of nutmeg, lightly buttered toast and acacia honey. Medium to full-bodied, the palate packs-in the fresh, crunchy apple and pears flavors with a racy backbone and silken textured finish. 1,650 cases produced.
This vibrant wine announces its presence with exuberance, expressing notes of green apple, Bartlett pear, peach, lilac and candied ginger. On the palate, it has plenty of bright acid, moderate viscosity and layers of fruit that precede a long, flavorful finish.
2018 was an excellent year for chardonnay, producing wines with great acidity, expressive flavors and a delicate weight on the palate. The grapes for this cuvée were sourced from two vineyards that we have worked with for many years, one in Napa's Carneros region and one in Sonoma's Russian River Valley, as well as a new fruit source in the Petaluma Gap. Each block of grapes was whole cluster pressed and then racked to French oak barrels, 12% new, for fermentation. After primary fermentation was complete, all barrels went through partial malolactic fermentation, which was arrested when acid balance was achieved at about 30% completion. Barrel-stirring was then done weekly for 15 weeks before the wines were allowed to settle, racked to tank, and the final blend assembled and bottled.