Medium straw color; white and yellow flowers, golden delicious apple, green apple, pear, candied lemon peel, lemongrass, almond, minerality, splash of saline on the nose and palate.
Dry; no discernible tannins; fresh, vibrant acidity. Medium body. Pure chardonnay play from estate vines on Mr. Veeder, predominantly Wente Clone selections on St. George rootstock. Grapes hand-harvested in the early-morning, cluster sorted; whole cluster pressed (95%) and 5% tread pressed (by human foot). Both techniques enhance phenolic compounds—65% of phenolic compounds come from seeds and stems, 30% from skins. Juice settled and clarified in stainless steel, then transferred for fermentation in neutral French and Austrian oak (no more than 10% new). No malolactic conversion. The wine is held in bottle for one year before release. The result is a tour de force of a smoothly textured, multi-layered experience. Elegant, concentrated fruit flavors, excellent phenolic structure, impressive depth.
Grapes come from Mount Veeder, elevation of 1,800-2,400 feet, engendering 30+ degree diurnal shifts. Volcanic tufa and fractured basalt contribute to flinty minerality. Restricted yields concentrate flavors. Most of the vines are dry farmed, deepening root systems and further concentrating flavor. Certified organic since 2013. Delicious now, but easily capable of a decade of aging.
John Hentry Fisher, a San Francisco pickle merchant, founded Mayacamas in 1889 when he purchased rugged acres on Mount Veeder. He built a stone winery from volcanic rocks found on site, a facility that remains operational today. The San Francisco earthquake of 1906 destroyed Fisher’s pickle business and forced a bankruptcy auction. The Brandin family owned the land during Prohibition. Chemist Jack Taylor and his wife, Mary, acquired it in 1941. They rebranded the estate as Mayacamas Vineyards, a name derived from the Wappo native American term for “howl of the mountain lion.” The brand logo today features two lions within a stylized “M”.
In 1968, Bob and Eleanor Travers purchased Mayacamas. The new owners gained international recognition when their 1971 cabernet sauvignon was part of the 1976 “Judgment of Paris” tasting. The wine did not win, but simply being in the competition enhanced its reputation. Location is central to Mayacamas’s position. The estate covers 475 acres on Mount Veeder in the mountain range that divides Napa and Sonoma. Some 49 acres are under vine. The winery sits dramatically on the edge of an extinct volcano crater at 1,800 feet elevation and the vineyard climbs above it.
The Schottenstein Family, owners of American Eagle Outfitters, acquired Mayacamas in 2013 with a commitment to continue the Mayacamas tradition. The website notes: “Our team’s commitment to tradition is borne out of a deep affection for our history—that spirit has informed our careful, considerate, and comprehensive restoration of the estate. In both the winery and in the vineyard, our love of Mayacamas’ singular style drives us to continue employing the traditional methods and pioneer-spirit of our predecessors.”
Mayacamas Vineyards Chardonnay Mt. Veeder, Napa Valley 2023 is a compelling premium chardonnay from historic vineyard in an acclaimed region—Mt. Veeder separating Nape from Sonoma. A generous vintage was skillfully handled in the winery to emphasize fruit, balance, layered complexity. A benchmark achievement that, even at its premium price, is a great value-for-price pour. $59-67
Pairing—Seafood, butter-poached lobster, seared scallops, crab, oysters on the half shell; meaty white fish, halibut, cod, seared sea bass. Roast chicken with crispy skin, chicken in light mushroom cream sauce. Pork tenderloin, veal scallopini. Creamy corn risotto, corn chowder; roasted root vegetables, butternut squash risotto, sweet potato with brown butter, white onion and cheddar tart. Cheese—Parmesan, manchego; comté, gruyère; brie, camembert; gouda, asiago, baby Swiss.
