2011 Chardonnay Ritchie
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Tasting notes
(15.1% alcohol; 45% new oak): Bright yellow. Deeper-pitched on the nose than the Hyde bottling, offering scents of pear, vanilla, menthol, nutmeats and minerals. The first of these Hyde vintages to show any signs of development in the mouth, conveying a surprising sweetness to its sappy orchard fruit and gingery spice flavors. This doesn't have the texture or stuffing of the 2010 or 2009 bottlings but finishes with excellent focus.
Critic scores
Average Score
Robert Parker
Stephen Tanzer, Vinous
More reviews and scores
Vivid gold. Smoky pear and nectarine on the nose, with hints of vanilla, anise and minerals in the background. Sappy and expansive on the palate, offering lively orchard and citrus fruit flavors and a bracing jolt of gingery spices. Finishes spicy, focused and pure, with a touch of iodine.
The 2011 Chardonnay Ritchie Vineyard is wonderfully intense and saline from start to finish. Bright floral notes meld into orchard fruit, spices and slate. This is one of the brightest, most focused Chardonnays in the range. All the elements are simply in the right place for the 2011 to develop into an even more beautiful wine.
Tropical fruit is the dominant characteristic of the 2011 Chardonnay Ritchie Vineyard, a medium-bodied, layered, fresh, pure Chardonnay offering hints of apple blossom, pear, buttered pineapple and orange marmalade. Enjoy this attractive white over the next 3 years. David Ramey has long had one of the most impressive resumes for any California winemaker. He worked at Chateau Petrus in Bordeaux and for Christian Moueix at Dominus. He also consulted and worked for a number of high end Napa Valley wineries. Of course, his first love is Ramey Wine Cellars, and he has built an extensive empire of Chardonnays, Cabernet Sauvignons and more recently Syrahs as well as a tiny quantity of Pinot Noir (talk about going to the dark side). I tasted through his 2011 Chardonnays, which are successful in this challenging vintage. The generic Chardonnays spend 12 months in 25% new oak and the single vineyard cuvees spend 20 or more months in 50% new oak. All of the whites are fermented with indigenous yeasts. Ramey has also done a terrific job with Syrah, even though he says it is nearly impossible to sell in today’s marketplace. Ramey has actually reduced the price on his two fabulous 2010 Syrahs, and it is difficult for somebody like me who loves Syrah and knows how great they can be to understand how these wines can be such a challenge in the marketplace. Ramey’s early experience was primarily with Bordeaux varietals, so it’s not surprising that he continues to do a stunning job with his assortment of Bordeaux-based wines. As one might expect, the 2011s are soft, easy-to-drink efforts that many consumers may find more appealing than the 2010s, which are much bigger, richer and more classic. Tel. (707) 473-9167