2013 Rued Vineyard Chardonnay
In 1969 Warren Dutton planted this scenic Chardonnay vineyard on a redwood ringed, east-facing hillside in Green Valley. Originally budded as Old Wente selection, it turns out that over half of the wood he received was a so called "chardonnay musqué" selection, which produce wines of floral, high-toned fruit aromas, and exceptionally rich mouthfeel. The selection has since been propagated across California and is referred to as the "Rued Clone." Like all of the Wente offshoots, these are not truly "clones" but field selections propagated from preferred vineyard cuttings, rather than a single shoot in a nursery. But the clone is just a small part of the distinction of this magical place. The soil is super sandy Goldridge series, the old vines are dry farmed, impressively healthy, and amazingly consistent, whatever the weather throws at us. The berries are thick skinned and tiny for chard, and produce a wine of solid acidity, unusual minerality, an enticing depth of flavors and tremendous ageabilty.
The 2013 Rued Chardonnay comes through once again with everything we love about this vineyard and the wine: that great combination of solid structure, richness and opulence, yet focus and brightness at the same time. With vines that are over 40 years old vines, we’ve come to expect this consistency from vintage to vintage, regardless of the weather conditions (although they were nearly perfect again in 2013). The nose leads with citrus blossoms, lively lemon oil, guava and mango. There’s an energy to the aromatics, along with a definite sense of creaminess. The mouth is lush with lemon cream pie flavors and Rued’s signature minerality, echoing that same intriguing interplay of freshness and decadence. The wine leaves you with a kiss of toasty crème brulee on the finish. Rued always pairs beautifully with luxurious creamy dishes or any kind of shellfish, and it’s also wonderful with aged cheeses, like Valley Ford’s Estero Gold Reserve.
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