Sixto Moxee Vineyard Chardonnay 2016
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Jeb
Dunnuck -
James
Suckling -
Robert
Parker
Product Details
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Somm Note
Winemaker Notes
Harmony is first to come to mind. Multi-layered enticing aromas that draw you in and deliver a plethora of chamomile, lemon curd, baked apple and brioche on a medium body. Mouth-filling palate insists minerals driving all the way to a long, satisfying conclusion.
Professional Ratings
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Jeb Dunnuck
The 2016 Chardonnay Moxee comes from more limestone soils and 50-year-old vines planted on the northeastern edge of the Yakima Valley. It’s classic Chardonnay offering beautiful, Chablis-like white flowers, lemon curd, and white peach notes. With a terrific sense of minerality, a concentrated yet balanced mouthfeel, and a great finish, it’s another terrific white from this team.
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James Suckling
The oldest of the three chardonnay vineyards (52 years) and low-yielding, this has a very rich and creamy nose with fully ripe peaches and subtle biscuit spices. The palate is plush, ripe and rich with a wealth of dense, fleshy fruit. Holds long with fresh, rye-like grain and cashews and almonds to close. Quiet esoteric and darn good chardonnay.
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Robert Parker's Wine Advocate
The 2016 Chardonnay Moxee Vineyard has a vibrant yet slightly boozy core on the nose, marked with aromas of dusty lemon peel, peach skin and spiced pears along with hints of fresh-baked croissant. The full-bodied palate is rich and ripe, with an expressive mid-palate that is generous and weighty. The wine lingers long with flavors of creamy lemon panna cotta on the lavish and robust finish. Only 316 cases produced.
Other Vintages
2018-
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Suckling -
Jeb
Dunnuck
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Parker
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Dunnuck -
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Robert
Parker -
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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!
Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.
Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.