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  • 2011 Edge Hill Chardonnay Bacigalupi Vineyard

2011 Edge Hill Chardonnay Bacigalupi Vineyard

  • 92 WA
  • 90 WS
  • Variety

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SKU: 393261-2011-750

This item is available by the case only


This is a final sale item

Not eligible for cancellations or refunds

  • Wine Advocate | Rating: 92

    While it's not from Napa, the 2011 Edge Hill Chardonnay Bacigalupi Vineyard from the Russian River area of Sonoma reveals a Chablis grand cru-like style. A greenish/light straw color is accompanied by crisp, elegant notes of citrus blossoms, wet stones, honeysuckle and an alluvial/wet rock/pebble-like character. This crisp, medium to full-bodied, delicious Chardonnay should drink well for 4-5 years.
    Author: Robert Parker
  • Vinous | Rating: 94

    The 2013 Chardonnay Bacigalupi Vineyard is rich, powerful and intense, with serious palate presence and fabulous overall balance. Peach, apricot pit, smoke, butter and pastry literally explode from the glass. The 2013 is a big, opulent Chardonnay, but the wine has more than enough structure to handle all the intensity. The 2013 spent 16 months in barrel.
    Drink Dates: 2015 - 2023
    Author: Antonio Galloni
    Issue: Oct 2015
  • Wine Spectator | Rating: 90

    Ripe, bold and rich, with baked apple, honeydew, spice and ginger notes, fanning out nicely, holding focus and gaining on the finish. Should drink well for several years. Drink now through 2019. 243 cases made. — JL
    Author: James Laube
    Issue: Web Only - 2014
  • Self | Rating: 94

    Author: wineme.310

California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. Chardonnay and Cabernet Sauvignon continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.

Chardonnay is a versatile variety that can grow in a wide range of climates, and its neutral flavor profile offers a blank canvas for winemakers to impart their style. In cool climates, Chardonnay displays flavors of green fruit and citrus. As the climate becomes more moderate, flavors of white peach and melon develop. In warm and hot climates, aromas of banana, pineapple, and other tropical fruit are common.

The best Old-World Chardonnay comes from Burgundy, where it is uniquely reflective of terroir and can express many different flavor profiles even within this relatively small region. In Chablis, the northernmost part of Burgundy, wines are often unoaked and known for their minerality, high acidity, and aromas of green apple, citrus, wet stone, and slate. In the Côte de Beaune, further south, wines are typically aged in neutral French oak and have flavors of stone fruit, toast, almond, and cream. Burgundian producers pioneered the techniques that are now associated with high-quality Chardonnay around the world, including barrel fermentation, barrel ageing, malolactic fermentation, and maturation on lees. The best wines, from producers like Domaine Leflaive, Bouchard Père & Fils, and Domaine William Fèvre, can age in the bottle for a decade or more, developing complex aromas of nuts and mushroom.

New-World Chardonnay tends to grow in warmer climates than in the Old World, producing wines that are full-bodied, high in alcohol, and low in acidity. Use of American oak imparts flavors of vanilla, clove, hazelnut, butter, and caramel on top of peach and banana fruit. Look to Californian producers in Napa and Sonoma, including Kistler, Peter Michael, and Aubert, for the highest-quality versions of this New-World style.

Chardonnay’s versatility makes it a great option for pairing. High-acid wines from Chablis are the perfect accompaniment to oysters or clams, while oak-forward Napa wines are the best match for buttery lobster. Halibut, cod, and chicken breast are classic pairings with white Burgundy. 

Collector Data For This Wine

  • 76 bottles owned
  • 13 collectors
  • Average collector rating: 94
    (Out of 13 collectors)