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This exquisite Chardonnay is the product of a cool site in Carneros, where Red-Shouldered Hawks patrol the vineyard rows from the sky, hunting rodents and scaring away small birds that thieve upon the grapes. The cool climate gives the wine fresh citrus, minerality, and texture. But Shafer’s practice of fermenting in new French oak without any secondary malolactic provides the balance, adding texture and spice without any butteriness. Shafer’s winemaker, Elias Fernandez, described the 2021 Red Shoulder Ranch Chardonnay as a “refreshing, vibrant Chardonnay characterized by its lush, glass-filling aromas of white flowers, lemon zest, and exotic fruit. On the palate, it offers a graceful balance of energy and richness, with flavors of white melon, apricot, ripe pineapple, flint, honey, and Crème Brûlée. With its pure, Chablis-like acidity this vintage offers effortless structure and elegant balance with a long, delightful finish.” Seared halibut, grilled salmon, or a salad with a light honey vinaigrette would pair well with this Chardonnay.
In the Stags Leap District, Cabernet Sauvignon is king. The well-drained volcanic soils and climate cooled by regular San Pablo Bay fogs produce cabs that are silky, supple and voluptuous: “an iron fist in a velvet glove.” While the Stags Leap District is now world class, when John Shafer moved his family there from Chicago in 1973, it was a place of rocky hillsides and rundown vineyards and orchards. At that time, “up-valley” was the focus of premium winemaking whereas this rocky corner of the valley did not even have an agreed-upon name. But as the land was affordable and had supported vineyards in the past, John Shafer decided it was the place to pursue his dream in wine.
Shafer Vineyards is a moderately-sized, family-owned operation whose pursuit of quality in both viticulture and winemaking helped define not only their own winery but the Stags Leap District as well. At the start it was just John and his son Doug doing everything, from terracing the hillsides, to planting vines, to making and selling the wine. Doug was only 17 when he began helping his father transform the old farm into a modern vineyard. He went on to study enology at UC Davis and became Shafer’s winemaker in 1983. Success came quickly to Shafer Vineyards, with its very first vintage of Cabernet Sauvignon winning the prestigious San Francisco Vintner’s Club taste-off. Shafer’s Hillside Select, the winery’s showcase made from 100% Cabernet grown on the steep slopes surrounding the winery, became a benchmark that epitomized the complexity, richness and elegance of the Stags Leap District. While Shafer built its reputation on its Cabernets, the winery also produces Merlot and Syrah from estate vineyards just outside the Stags Leap District as well as Chardonnay from Carneros. Shafer’s 2008 Relentless, a blend of Syrah and Petite Syrah was selected as Wine Spectator’s Wine of the Year for 2012. Despite success and high demand for its wines, Shafer Vineyards chose to remain small enough to be manageable, capping growth at about 32,000 cases. In addition to John and Doug Shafer, that team includes Elias Fernandez, who joined in 1984 and has been winemaker since 1994. The charm of drinking a glass of Shafer wine comes from knowing that the folks who made it are so intimately acquainted with the land, the vineyards and even the individual vines. In this age of global conglomerates, it is a quality that deserves to be cherished.
| Country | USA |
| Region | California |
| Appellation(s) | Napa Valley |
| Sub-Ava | Los Carneros |
| Winery | Shafer |
| Vintage | 2022 |
| Color | White |
| Varietal(s) | Chardonnay |
| Closure | Cork |
| Volume | 750ml |
| Bottle Size | 9.0 x 30.5 |
| Case Size | 38.0 x 28.5 x 31.5 |
| Alcohol | 14.9% |
| Product Code | SH22NCH |
| UPC | 013528100022 |
| MLF | 0% |
97 points – Wine Enthusiast.
Aromas of white flowers, kiwi, lemon citrus, and toast open up a generous and mouthwatering palate of melon, apricot, pineapple, and honey, balanced by bright acidity and hints of saline minerality in the finish.
Pressed as whole clusters and fermented on natural yeasts in 75% new French oak and 25% stainless steel barrels. Aged 14 months sur lie with frequent battonage (stirring); no secondary malolactic fermentation in order to retain natural acidity.