Mayacamas - Chardonnay 2023

The pristine 475-acre Mayacamas estate sits near the summit of Mount Veeder, a one-of-a-kind mountain appellation with a cool and windy climate. The 52-acres of organically-farmed estate vineyards range in elevation from 1,800 to 2,400 feet – some of the highest planted lands in Napa.

The complex soils range from volcanic ash to igneous rock – grapevines struggle in the rocky terrain, produces small yields of intensely flavored fruit. Beginning in 2013, the Mayacamas vineyards have been managed by renowned viticulturist Phil Coturri – under his watch, much of the vineyards have been respectfully replanted (a much needed improvement) and transitioned to fully organic farming ensuring healthy vineyards for decades to come.

Also beginning in 2013, the production facilities have undergone significant restoration to ensure the winemaking team – led by Andy Erickson and Braiden Albrecht – can produce the finest wines in Mayacamas’ long history. The old Mayacamas winery, constructed in the 1880’s from stones gathered from the property, remains the focal point of our estate, and one of the most historic winery buildings in America. While the other main structure on our property – the residence – was completely destroyed by the 2017 Napa fires, in 2018 began a construction on a beautiful new building to serve as a centerpiece for future Mayacamas visitors – its design carefully planned to connect both the past and present style of Mayacamas.

The grapes are hand harvested early in morning and delivered to the winery cold to preserve their integrity. Our winemaking team then inspect and sort clusters as we begin the pressing process. We utilize both whole-cluster (85%) and crushed pressing (15%) methods at low pressures in our horizontal tank press. Juice settling and clarification occur at cool temperatures in stainless steel. The juice is then racked off lees and moved to oak cooperage for alcoholic fermentation. Fermentation typically takes two to four weeks at cellar temperature– though each lot has its own unique fermentation dynamics. Bâtonnage may be used with slower fermentations but is not typical. Malolactic fermentation is prohibited.

"This elegant, concentrated wine from a long, cool growing season is restrained, taut and fresh. It will be best with more time in the bottle, but it’s so fascinating now for the racy acidity and the mineral, almond and green apple flavors. It's tangy, medium-bodied, layered and linear in feel, with a texture that's mouthwatering. From organically grown grapes. Drinkable now, but best from 2028." - 95 points, James Suckling

"The 2023 Chardonnay is a potent mountain Chardonnay endowed with tremendous phenolic structure and overall depth. Lemon peel, sage, mint, chamomile and dried flowers are front and center. Broad and imposing, with notable depth, the 2023 is a wine to cellar for at least a few years. Strong earthy and mineral inflections explode on the finish. The 2023 spent ten months in barrel prior to bottling, half in large-format oak" - 93 points, Vinous

Producer: Mayacamas

Country: USA

Region: California

Varietal: Chardonnay

Appellation: Mt. Veeder

Vintage: 2023

Size: 750ml