2012 Failla Sonoma Coast Chardonnay
Failla's 2012 Chardonnay (Sonoma Coast) is wonderfully tense and vibrant, especially within the context of the vintage. Lemon oil and floral notes jump from the glass in a graceful, chiseled Chardonnay long on class. The Chardonnay is done in equal parts stainless steel, barrel and concrete egg.
Tart with acidity but lush with fruit, this is a lovely Chardonnay to drink with shellfish dishes. Honeyed notes accompany flavors of tropical fruit, Meyer lemon and lime. Oak lends touches of vanilla and a creaminess that finishes clean.
Robert Parker's Wine Advocate
The 2012 Chardonnay Sonoma Coast exhibits lots of pear, caramelized lemon and apple blossom notes in a medium-bodied, intense yet finesse style with good acidity, purity and texture. Drink it over the next 3-4 years. This is the personal project of Ehren Jordan, who was the long-time apprentice at Turley Cellars. These are all elegant, cool climate, finesse-styled wines that were obviously influenced by European rather than New World models. Jordan owns estate vineyards in the Fort Ross-Seaview AVA and purchased fruit from some of the top growers in that region.
Stephen Tanzer's International Wine Cellar
Bright lemon-yellow color. Expressive aromas of white peach, citrus fruit, flowers and chalk. Juicy and spicy but a bit hard-edged, with a citrus peel quality currently dominating the middle palate. Finishes classically dry and firm. Will this soften with time in bottle?
Builds intensity and depth in a medium-bodied style, with Asian pear, lychee, green apple and green citrus notes, maintaining juiciness through the finish. Drink now through 2019.
91 points, Richard Jennings of RJonWine.com: "Light yellow color; tart pear, apple nose; tasty, ripe pear, apple palate; medium-plus finish. 91+ points." (8/2013) From the winery: "In our ongoing quest for purity of expression we continue to shift toward more neutral élevage for this enjoy-it-young Chardonnay: splitting half of the fruit between concrete egg and stainless steel vessels. The remainder fermented and aged in French oak, only 15% new and barely perceptible in the finished wine's aromas of wet-stone, lime and oyster-shell. Malolactic fermentation provides a round, glycerin finish that balance the wine's vibrant mouth-watering acidity."