2018 Sangiacomo Vineyard Chardonnay, Sonoma Coast
2018 Sangiacomo Vineyard Chardonnay, Sonoma Coast
The 2018 vintage proved to be an excellent one for Sonoma Coast Chardonnay. Tight cluster formations and small berries resulted in wines with a concentration that rivals the best recent vintages. Our 2018 Sangiacomo Vineyard Chardonnay benefited greatly from these conditions, in addition to the careful stewardship of the land by the Sangiacomo family. The added benefit of longer hang times is the bright acidity in the fruit. The finished wine is fresh, lively and fruit forward, with citrus and apple aromas that leave your mouth watering.
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International Wine Report
"The 2018 ‘Sangiacomo Vineyard’ Chardonnay is another gorgeous release by Sojourn Cellars,. The wine utilizes Clone 95 and Went Clones as the wine was aged in 30% new French oak before bottling. The wine begins with aromas of sourdough bread and shades of kumquat zest and clove which find their way in the glass. The palate has marvelous texture and mouthfeel, leading to full-bodied apple and lemon cream flavors. The long finish lingers, as this shows some marvelous length." - Dr. Owen Bargreen, International Wine Report
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Robert Parker's Wine Advocate
"The 2018 Chardonnay Sangiacomo Vineyard has delicate scents of white blossoms, cashews and poached pears. The palate is light-bodied, fresh and mega silky, beginning delicately and gaining in amplitude on the long, honeyed finish. This will benefit from another couple years in bottle." - Erin Brooks, Robert Parker's Wine Advocate
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Jeb Dunnuck
"The 2018 Chardonnay Sangiacomo Vineyard offers a bigger, richer style. Lots of apple pie, brioche, honeysuckle, and toasted almond notes dominate the bouquet, and it's medium to full-bodied, has loads of fruit, and shows the rounded, mouthfilling, silky style of the vintage beautifully." - Jeb Dunnuck
Sangiacomo Vineyard
Sonoma Coast, Petaluma Gap
Sangiacomo Vineyard on Roberts Road near Cotati has been Sojourn’s flagship Pinot noir vineyard since 2004. This exceptional site was developed in an old creekbed at the western base of Sonoma Mountain. In summer and fall, cool air and fog from the Pacific Ocean get trapped here, allowing for uncommonly long hangtimes without sacrificing acidity and balance.