Joel Gott Limited Release Barrel Aged Chardonnay

Varietal

100% Chardonnay

Appellation

California

• Napa Valley
• Sonoma Coast
• Monterey
• Santa Barbara

Barrel

30% New French Oak

50% 1 & 2-Year-Old French Oak

We sourced fruit for this wine from the diverse North Coast and Central Coast AVAs. Fruit from the coveted Rutherford sub-appellation, located within the Napa Valley AVA, contributes concentrated fruit flavors. Grapes from the cool, marine-influenced Sonoma Coast—where morning fog and afternoon winds stress the vines—produce smaller, concentrated clusters with intense fruit flavors and pronounced minerality. Fruit from vineyards in the San Bernabe and Arroyo Seco sub-appellations, within the larger Monterey AVA, benefit from a cooler, extended growing season, offering sweet tropical and stone fruit flavors with well-balanced acidity. Within the larger Santa Barbara AVA, fruit from Sta. Rita Hills experiences foggy mornings and warmer afternoons, adding crisp, clean minerality, while grapes from the warmer inland vineyards of the Santa Ynez Valley contribute structure and concentration. Sourcing from these varied regions creates an elegant, fruit-forward, and balanced wine.

Across California, the growing season experienced a dry winter with mild spring and summer temperatures followed by a late summer heatwave, resulting in an earlier than usual harvest. These conditions produced smaller, more concentrated fruit clusters resulting in great flavor and acidity making for a complex and well-balanced wine.

After harvest, the fruit was gently whole cluster pressed upon arrival at the winery. Following pressing, the wine was aged in 30% new French oak barrels and 70% one- and two-year-old French oak barrels for 6 to 8 months to add depth and complexity.

93 Points – The Tasting Panel

“A gossamer-winged Chardonnay, light on its feet with white tea leaves, lemon oil, and pine nuts. Floral tones ascend on mid-palate, dotted with a salinity that weaves through orange creamsicle and honey dew melon. Just enough acid structure to keep it bright.” – Meridith May