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Mayacamas 'Mt. Veeder' Chardonnay 2018
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This is a white wine imageMayacamas 'Mt. Veeder' Chardonnay 2018

$63$49.95
 
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Wine Enthusiast 96
WE TOP 100 2020 Rank 7
Cellar Selection
"Made from decades-old dry-farmed vines planted to the Wente clone in rocky, volcanic soils, this is a stunning wine, flinty, fleshy and expansive, with undeniable minerality. Lemon zest, meringue and pear contrast against persistent acidity and a lasting briny tone that lifts the palate further. Enjoy from 20262032."

The Wine
Exclusively sourced from Mt. Veeder harvested from 40-year old dry-farmed vines between 1,800 and 2,000 feet in elevation. ... read more
This is a white wine
Item ID: #38355
Shelf at store:43c
Size: 750mL (wine)
Closure: Cork

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Item Description

Wine Enthusiast 96
WE TOP 100 2020 Rank 7
Cellar Selection
"Made from decades-old dry-farmed vines planted to the Wente clone in rocky, volcanic soils, this is a stunning wine, flinty, fleshy and expansive, with undeniable minerality. Lemon zest, meringue and pear contrast against persistent acidity and a lasting briny tone that lifts the palate further. Enjoy from 20262032."

The Wine
Exclusively sourced from Mt. Veeder harvested from 40-year old dry-farmed vines between 1,800 and 2,000 feet in elevation. Ericksons third vintage, now inclusive of partial neutral barrel fermentation. Whole-cluster pressed, fermented in a combination of small barrels (7 new), stainless, and large foudres. Seven months on the lees, ten months of total aging. MLF was inhibited, bottle-aged for nine months before release

The Estate
At the crest of Mount Veeder, a sinuous appellation that clings to the Mayacamas Mountains southern reaches, rests Mayacamas Vineyards as it has for over a century. Here, at 2,400 feet, above the din of Napas valley floor, fifty acres of vines quietly speak to both an unshakeable past and a fortitude for the future. Their fruit find its voice in a stone cellar built in 1889, and, when bottled, it shares with us a story of humility and commitment unadorned, with concentration, elegance, and balance.

Initially built in 1889 by JH Fisher, a German immigrant and pickle merchant in San Francisco, the winery was largely abandoned from the time of the 1906 earthquake until 1941. Guests of the Lokoya Lodge on Mount Veeder, Jack Taylor, a chemist for Shell, and his wife, Mary, purchased the property the winery and its 260 acres and with their three children founded Mayacamas. They began by planting the property to Chardonnay, using budwood purchased from the Wente Livermore Valley Vineyard just like their northerly neighbors, the McCreas of Stony Hill. Cabernet Sauvignon plantings followed, and Mayacamas was bonded (#4417) in 1947.

Next came Robert Travers, under whose stewardship Mayacamas found the voice it shares in present day. The son of a farming family, Travers wavered from a trajectory in engineering and finance, and, bolstered by his studies in wine, turned to Joe Heitz for a single harvest. After a year with Heitz, and the ongoing mentorship of Andr Tchelistcheff, Travers, only thirty, purchased Mayacamas from the Taylors. The estates winemaker, Bob Sessions who would later, to legendary acclaim, become synonymous with Hanzell remained by Traverss side until 1971.

Since 2013, the Schottenstein family and winemaker Andy Erickson have rigorously attended to the identity of Mayacamas not merely with the intention of preservation, but invigoration. Working with Travers in the 2012 vintage, the winemaking team learned to forgo new oak and instead implement the winerys existing old casks anything that still held wine. Only minor changes have since been implemented, including cooling equipment to stabilize fermentations and lengthen macerations (from twelve days to perhaps twenty). Greater work stood before them in the estates fifty planted acres. The winery called on Phil Cotturi, to replant the ailing, phylloxera-afflicted AXR-rooted vines, and to institute organic viticulture and continue dry-farming. The replanting process only about five acres per year promises to revive the estates yields for the next generation

Mayacamas

View all from Mayacamas
MayacamasAt the crest of Mount Veeder, a sinuous appellation that clings to the Mayacamas Mountains' southern reaches, rests Mayacamas Vineyards – as it has for over a century. Here, at 2,400 feet, above the din of Napa's valley floor, fifty acres of vines quietly speak to both an unshakeable past and a fortitude for the future. Their fruit find its voice in a stone cellar built in 1889, and, when bottled, it shares with us a story of humility and commitment – unadorned, with concentration, elegance, and balance.

Initially built in 1889 by JH Fisher, a German immigrant and pickle merchant in San Francisco, the winery was largely abandoned from the time of the 1906 earthquake until 1941. Guests of the Lokoya Lodge on Mount Veeder, Jack Taylor, a chemist for Shell, and his wife, Mary, purchased the property – the winery and its 260 acres – and with their three children founded Mayacamas. They began by planting the property to Chardonnay, using budwood purchased from the Wente Livermore Valley Vineyard – just like their northerly neighbors, the McCreas of Stony Hill. Cabernet Sauvignon plantings followed, and Mayacamas was bonded (#4417) in 1947.

Next came Robert Travers, under whose stewardship Mayacamas found the voice it shares in present day. The son of a farming family, Travers wavered from a trajectory in engineering and finance, and, bolstered by his studies in wine, turned to Joe Heitz for a single harvest. After a year with Heitz, and the ongoing mentorship of André Tchelistcheff, Travers, only thirty, purchased Mayacamas from the Taylors. The estate's winemaker, Bob Sessions – who would later, to legendary acclaim, become synonymous with Hanzell – remained by Travers's side until 1971.

Since 2013, the Schottenstein family and winemaker Andy Erickson have rigorously attended to the identity of Mayacamas – not merely with the intention of preservation, but invigoration. Working with Travers in the 2012 vintage, the winemaking team learned to forgo new oak and instead implement the winery's existing old casks – anything that still held wine. Only minor changes have since been implemented, including cooling equipment to stabilize fermentations and lengthen macerations (from twelve days to perhaps twenty). Greater work stood before them in the estate's fifty planted acres. The winery called on Phil Cotturi, to replant the ailing, phylloxera-afflicted AXR-rooted vines, and to institute organic viticulture and continue dry-farming. The replanting process – only about five acres per year – promises to revive the estate's yields for the next generation

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