Medium gold color; pineapple, tangerine, nectarine, Granny Smith apple, baking spice, vanilla on the nose and palate.
Dry (2.6 g/L RS); minimal tannin; good acidity to balance the fruity, buttery style (3.49 pH; 6.56 g/L TA). Full in the mouth; viscous mouthfeel. Made with 100% estate-grown fruit from the Goose Gap appellation; warm vintage accounts for the assertive fruitiness that gives illusion of sweetness. Standard chardonnay with malolactic fermentation for buttery creaminess and oak, but also has tangy, spicy elements that are pronounced on the mid-palate and finish. Part of the press barrel fermented and aged 10 months in 67% French oak, 33% American. Another part fermented and aged in stainless steel to highlight the fruit. 13.1% ABV
Goose Ridge is in an arid desert of southeastern Washington State—the state is a portmanteau of a rain forest west of the Cascade Mountains and an arid desert in the eastern part watered by the mighty Columbia River. The Monson family owns Pacific Ridge, one of the largest vineyards in the Pacific Northwest.
The winery describes its operation: “The gently sloped 2200-acre vineyard receives less than eight inches of rainfall annually. Vines are planted on original rootstock in small lots on south-facing slopes for maximum sun. Grapes are farmed for low yields, as vineyard crews carefully select the best blocks for shoot, leaf and cluster-thinning throughout the growing season, for ideal ripeness and flavor at harvest.
“Sustainability is the gold standard for Goose Ridge. Cover crops of wheat and barley are planted in alternate years with natural vegetation. This helps control erosion, choke back weeds and enrich the soil. It also promotes a lively habitat for good, natural predators such as burrowing owls, songbirds, bats and others, which are further encouraged with nesting houses, and natural habitats and corridors throughout the estate.”
Founder Bill Monson notes: “My sisters and I grew up with the understanding you don’t farm for this generation, you farm for the next one. We believe the same principles apply to our family winery.”
Destination Brands—the umbrella of Goose Ridge—reflects a family vision of stewardship of the land and a commitment to artisan winemaking. M.L. Monson brought his family to the Yakima Valley in the early 1900s. The initial focus was on orchards and cattle, but M.L.’s son, Arvid, began establishing vineyards, which led to the founding of Goose Ridge Estate Vineyard & Winery in 1998. In the years hence, the family remained true to the vision of M.L. and Arvid led by Arvid’s three children, Bill, Molly, and Valerie. The g3 label reflects the winery is now in the third generation of Monson family ownership and direction.
Goose Ridge Vineyards g3 Chardonnay, Columbia Valley 2023 is nice for the price. Splits difference between unoaked chard and over-the-top fruit-butter-oak styles. Enough ripe fruity sweetness, oak, and mallolactic to entertain those who enjoy those qualities while being restrained enough not to offend sippers who lean more toward chablis-style chards. $15-22
Pairing—Fruity delicious enough to enjoy by itself. Roast chicken is classic; seafood, pan-seared scallops, pan-seared halibut, boiled crab, lobster, shrimp; grilled or baked fish with butter and herbs, trout; shrimp creole over rice, shrimp and grits, herb-crusted cod with pea puree. Avoid aggressively spiced dishes, raw tomatoes, tangy vinaigrettes. Cheese—Brie, havarti, gouda, comté, manchego, Fiscalini Bandage-Wrapped California Cheddar, Cabot Clothbound Vermont Cheddar; goat cheeses; blue cheese if you are adventurous.
Goose Ridge Estate & Winery website
