Sixto Roza Hills Chardonnay 2015
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Jeb
Dunnuck -
Robert
Parker -
Wine
Spectator -
Wine
Enthusiast
Product Details
Your Rating
Somm Note
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Professional Ratings
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Jeb Dunnuck
From the lowest elevation site and chalky soils (1,300 feet), the 2015 Chardonnay Roza Hills offers more minerality as well as caramelized currants, brioche, and toasted bread. With terrific richness, integrated acidity, and a great finish, it will keep for 3-5 years.
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Robert Parker's Wine Advocate
The 2015 Chardonnay Roza Hills Vineyard is beautiful, offering up an incipiently complex bouquet of fresh peach, tarte tatin and blanched almonds. On the palate, it's full-bodied, rich and glossy, standing out as the most ample and textural of these three vineyard-designate Chardonnays from Sixto, concluding with a pure, stony finish.
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Wine Spectator
White Sleek and elegantly complex, with expressive Meyer lemon and toasty lees flavors that take on richness toward the vibrant finish.
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Wine Enthusiast
A pale golden color, the aromas offer notes of clarified butter, lees, stone fruit, tropical fruit and spice. The palate is full bodied, with a rich creamy, almost thick feel. The flavors linger on the long finish.
Other Vintages
2018-
James
Suckling -
Jeb
Dunnuck -
Wine
Spectator -
Robert
Parker
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Jeb
Dunnuck -
James
Suckling -
Robert
Parker
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Jeb
Dunnuck -
Wine
Spectator -
James
Suckling -
Wine
Enthusiast -
Robert
Parker
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Robert
Parker -
James
Suckling -
Wine
Spectator
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.