2023 Russian River Valley Chardonnay, De Loach

• Style: Full-bodied, bright acidity
• Taste: Ripe stone fruit, lemon curd, white blossom, baking spice
• Food: Roasted chicken, seafood, creamy pasta, grilled fish
• Occasion: Sunday lunch, date night
• Serve: 14.5% ABV, chill to 10–12°C

In the Glass — Tasting Notes

Peach and lemon peel open to white blossom and a whisper of baking spice. The palate is substantial without heaviness: lemon curd and pear notes unfold across a fine-grained, refreshing acidity. Ten months in French oak—just 10% new—brings textural richness and rounded mouthfeel without dominating oak overlay. At 14.5% ABV, the wine drinks with poise and food-friendliness.

The Winery — De Loach

De Loach's estate vineyards, restored since Jean-Claude Boisset's 2003 acquisition, now operate under organic and biodynamic viticulture certified by CCOF. The winery's commitment to small-lot production and quality over volume is evident in this 2023 vintage. An extended growing season—delayed budbreak, cool spring temperatures, and one of the longest hangs in a decade—allowed the three contributing vineyard sites to build concentration and bright acidity simultaneously. The BCD vineyard's clay soils, Norris Vineyard's dual Chardonnay clones (809 for florality, 17 for ripe fruit), and Boriolo Vineyard's mineral character from sandy loam each contribute layered depth rather than monolithic ripeness.

At Your Table — Food Pairing & Serving

This is a wine that rewards a slow evening at the table. Pair it with roasted chicken, butter-based seafood preparations, creamy pasta, or grilled fish—anything where the wine's texture and acidity elevate rather than compete. Organic and vegan-friendly, it sits comfortably alongside the finest of our United States selection and represents the full-bodied, nuanced Chardonnay that California does so well. Explore our Russian River Valley collection to discover how this coastal California terroir shapes wines of poise and food-friendliness.