The 2009 Four Hearts Vineyards Chardonnay leads with aromas of white flowers, tangerine and lemon drop. Layered flavors of stone fruit, yellow apple and baking spices are complemented by a rich and weighty mid-palate and a mineral-driven finish.
- "The 2009 Chardonnay Four Hearts Vineyard sees less new oak than its two siblings. It reveals elegant tropical fruit, citrus oil, pear and white peach notes in a medium to full-bodied, crisp, zesty style. It can be enjoyed over the next 4-5 years." - Robert Parker's The Wine Advocate, February 2011
2007: 96 Points/Extraordinary, Robert Parker, Jr., Robert Parker's Wine Advocate, December 2008
2006: 91 Points, The Wine Advocate, December 2007
2006: 91 Points, Stephen Tanzer's International Wine Cellar May 2008
2005: 91 Points, The Wine Advocate, November 2006
2005: 91 Points, The Wine Enthusiast, April 2007
Our family of four makes Four Hearts Vineyards Chardonnay from estate and neighboring vineyards located in the four key regions that form the heart of the Russian River Valley AVA; the Middle Reach, Laguna Ridge, Green Valley and the Santa Rosa Bench. The soil is a mixture of ash and lava from ancient volcanoes plus alluvial gravel from rivers and streams. The so-called "Goldridge" soils (fine, sandy loam) found here are prized for fine wine production because they drain well and are not very fertile.
The vineyards are planted with very distinctive Chardonnay clonal selections that range from the Old Wente and Rued Chardonnay field selections, to Dijon Clone 96, and Dijon Clone 76. These distinctive clones are picked and fermented separately. Only the best barrels from each lot are blended to make the final bottling. The Hartford Court Four Hearts Vineyards Chardonnay has a weighty texture with spicy and layered flavors and finishes with a brightness that reflects the cool climate origins of these stellar vineyards. 100% barrel fermented, 100% malolactic with weekly lees stirring in the barrel (batonnage).
Oak: 100% French oak, 38% new,
Time in oak: 11 months
Alcohol: 14.3%
TA: 5.4 g/L
pH: 3.59
| Appellation: | Russian River Valley |
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