Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | $60.00≈ €53.39 · £45.10 | aubonclimat.com ↗ |
| Producer priceRecommended retail price | 2022 / 750ml | $60.00≈ €53.39 · £45.10 | aubonclimat.com ↗ |
2023 Technical Specifications
Alcohol 13.5%
pH 3.17
Total Acidity 7.9 g/L
Grape Varieties Chardonnay
Classification Santa Barbara Historic Vineyards Collection
Region Santa Ynez Valley
Soil Hard, Siliceous chert-gravel over deep, Well-drained soils
Harvest Dates 20 Oct 2023
Sites Sanford & Benedict Vineyard
Fermentation Vessels François Frères French oak barrels
Pressing Method Whole-Cluster Pressed
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French oak
Production Details The vineyard was sustainably farmed. Grapes were hand harvested and whole-cluster pressed; alcoholic and malolactic fermentation occurred in 100% new François Frères French oak barrels. The wine remained sur lie until the following August, was racked and lightly fined, then returned to barrel; total barrel maturation was 18 months. The analytical panel prints residual sugar as “<0” without a unit, so no numeric residual-sugar claim is proposed.
Tasting Notes Candied orange zest, starfruit, melon, flint and a delicate matchstick note; vibrant refined acidity, lemon zest and subtle caramel on the finish
Food Pairing Oysters on the half shell, seared scallops with lemon butter, roast chicken with creamy herb sauce, lobster risotto, or Gruyère and caramelized-onion tart
2022 Technical Specifications
Alcohol 13.5%
pH 3.36
Total Acidity 5.8 g/L
Grape Varieties Chardonnay
Classification Santa Barbara Historic Vineyards Collection
Region Santa Ynez Valley
Soil Hard, Siliceous chert-gravel over deep, Well-drained soils
Harvest Dates 1 Oct 2022
Sites Sanford & Benedict Vineyard
Fermentation Vessels François Frères French oak barrels
Pressing Method Whole-Cluster Pressed
Oak Details 100% First Fill New Oak
First Fill New Oak100%
Oak Types French oak
Production Details The vineyard was sustainably farmed. Grapes were hand harvested and whole-cluster pressed; alcoholic and malolactic fermentation occurred in 100% new François Frères French oak barrels. The wine remained sur lie until the following August, was racked and lightly fined, then returned to barrel; total barrel maturation was 18 months. The panel prints residual sugar as “<0” without a unit, so no numeric residual-sugar claim is proposed.
Tasting Notes Grapefruit and lemon curd, with little-leaf sage, sunflower-seed butter and dried pine needles; flinty minerality, crème brûlée tones and a refined lingering finish
Food Pairing Grilled artichokes with pine-nut aioli, halibut with brown butter, oysters, ricotta ravioli, or stuffed game birds
2021 Technical Specifications
Alcohol 13.5%
pH 3.62
Total Acidity 5.8 g/L
Grape Varieties Chardonnay
Drinking Window The producer says it should gain richness and depth with one or two years of bottle age and can keep for a decade.
Classification Santa Barbara Historic Vineyards Collection
Region Santa Ynez Valley
Soil Hard, Siliceous chert-gravel over deep, Well-drained soils
Harvest Dates 7 Oct 2021
Sites Sanford & Benedict Vineyard
Fermentation Vessels François Frères French oak barrels
Pressing Method Whole-Cluster Pressed
Oak Details 75% First Fill New Oak
First Fill New Oak75%
Oak Types French oak
Production Details The vineyard was sustainably farmed. Grapes were hand harvested and whole-cluster pressed; alcoholic and malolactic fermentation occurred in barrels, 75% of which were new François Frères French oak. The wine remained sur lie until the following August, was racked and lightly fined, then returned to barrel; total barrel maturation was 20 months. The panel prints residual sugar as “<0” without a unit, so no numeric residual-sugar claim is proposed.
Tasting Notes Lemon zest and green apple; royal-jelly and cinnamon nuances, walnut and maplewood oak notes, crushed-rock minerality, bright acidity and a clean, vibrant style
Food Pairing Oysters on the half shell, salmon in beurre blanc, chicken breast with creamy tarragon sauce, or Gruyère, ham and onion tart
2020 Technical Specifications
Alcohol 13.5%
pH 3.33
Total Acidity 5.9 g/L
Grape Varieties Chardonnay
Drinking Window The producer says it should gain richness and depth with one or two years of bottle age and can keep for a decade.
Classification Santa Barbara Historic Vineyards Collection
Region Santa Ynez Valley
Soil Hard, Siliceous chert-gravel over deep, Well-drained soils
Harvest Dates 30 Sep 2020
Sites Sanford & Benedict Vineyard
Fermentation Vessels François Frères French oak barrels
Pressing Method Whole-Cluster Pressed
Oak Details 75% First Fill New Oak
First Fill New Oak75%
Oak Types French oak
Production Details The sheet gives Sta. Rita Hills as the formal appellation for this release. Grapes were hand harvested and whole-cluster pressed; alcoholic and malolactic fermentation occurred in barrels, 75% of which were new François Frères French oak. The wine remained sur lie until the following August, was racked and lightly fined, then spent another five months in barrel; total barrel maturation was 18 months. The panel prints residual sugar as “<0” without a unit, so no numeric residual-sugar claim is proposed.
Tasting Notes Spiced orchard fruit, citrus, brioche, toasty oak and nuttiness; crushed-rock minerality, stone fruit, bright acidity and a clean, vibrant structure
Food Pairing Fish such as salmon or trout when young; with age, stuffed game birds or chanterelle risotto
2019 Technical Specifications
Alcohol 13.5%
pH 3.38
Total Acidity 5.5 g/L
Grape Varieties Chardonnay
Classification Santa Barbara Historic Vineyards Collection
Region Santa Ynez Valley
Soil Hard, Siliceous chert-gravel over deep, Well-drained soils
Harvest Dates 18 Sep 2019
Sites Sanford & Benedict Vineyard
Fermentation Vessels François Frères French oak barrels
Pressing Method Whole-Cluster Pressed
Oak Details 75% First Fill New Oak
First Fill New Oak75%
Oak Types French oak
Production Details The sheet gives Sta. Rita Hills as the formal appellation for this release. Grapes were hand harvested and whole-cluster pressed; alcoholic and malolactic fermentation occurred in barrels, 75% of which were new François Frères French oak. The wine remained sur lie until the following August, was racked and lightly fined, then spent another five months in barrel; total barrel maturation was 18 months. The panel prints residual sugar as “<0” without a unit, so no numeric residual-sugar claim is proposed.
Tasting Notes Citrus, caramelized mandarin orange, marzipan and toasted brioche; crushed-rock minerality, stone fruit, a lively elegant mouthfeel and building richness
Food Pairing Fish, including buttery poached halibut, grilled salmon or crab-stuffed trout
2018 Technical Specifications
Alcohol 13.5%
pH 3.31
Total Acidity 6.3 g/L
Grape Varieties 100% Chardonnay
Classification Santa Barbara Historic Vineyards Collection
Region Santa Ynez Valley
Harvest Dates 2 Oct 2018
Sites Sanford & Benedict Vineyard
Fermentation Vessels François Frères French oak barrels
Oak Details 50% First Fill New Oak
First Fill New Oak50%
Oak Types French oak
Production Details The sheet gives Sta. Rita Hills as the formal appellation for this release. The wine was barrel fermented in François Frères French oak, 50% new. The cooperage panel states 12 months, while the narrative qualifies maturation as about 12 months before bottling. The analytical panel prints residual sugar as “<0” without a unit, so no numeric residual-sugar claim is proposed.
Tasting Notes Pear and apple, lavender and anise from barrel aging, citrus notes of lemon and orange, and an increasingly mineral, saline character
Food Pairing Fish such as salmon or trout when young; with age, dishes featuring mushrooms or game birds
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2020 / 750ml | CHF 1,124.24Recorded amount · package unit unverified | vinpark.ch ↗ |
| Wine-SearcherLWIN 1175365 | — | — | wine-searcher.com ↗ |
Producer Information
Website
Address
813 Anacapa Street, Ste 5b, Santa Barbara, CA 93101, USA
Phone
+1 805-963-7999
Owner
Isabelle Clendenen, Knox Alexander Clendenen
Cellarmaster
Jim Adelman