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At the north-western edge of Sonoma County, the tiny Fort Ross-Seaview AVA was established in 2012 to distinguish the unique terroir of vineyards planted so close to the ocean. Because of the cold weather, heavy winter rains, and thick fog, winegrowers avoided this area until the 1980s. Even now, acreage in the AVA remains scarce, totaling less than 600 acres. However, these vineyards, planted at elevations of 300–900 meters, produce wines with the acidity, minerality, and bright flavors we associate with fine Burgundy. At the Martinelli Charles Ranch vineyard, the 2023 vintage was defined by a wet winter, a late bud break, a cool summer, and a Chardonnay harvest in mid-October! But “hang-time” worked its magic, giving the wine profound energy and focus. James Suckling (96 Points) describes the wine as: "A vivid, fresh, almost chewy wine that’s vibrant in crisp apple and tangy lime flavors on the signature creamy texture of Ramey. Flavors emerge on the palate, including minerals, chalk, and touches of flint and lemon zest... Drinkable now, but best from 2029."
If there has been a movement in California away from buttery, tropical-sweet Chardonnay and over-ripe, high-octane Cabernet, surely one of the leaders is David Ramey. Located in picturesque Healdsburg, Ramey Cellars is a craft-winery that produces startlingly fresh and balanced Chardonnay and Cabernet Sauvignon from vineyards in Sonoma County and Napa Valley. Many of Ramey’s wines express the terroir of single vineyards while others are specific to such appellations as the Sonoma Coast or Russian River Valley. With his master’s degree in enology from UC Davis, one might have expected Ramey’s wines to be faultless and squeeky-clean; however, an early internship at Chateau Petrus imbued him with the belief that wines should be restrained, balanced and crafted to accompany food. This combination of the empirical and the romantic (along with almost 20 years of experience at such wineries as Simi, Matanzas Creek and Dominus) has led him to experiment with indigenous yeasts and malolactic and barrel fermentation in search of a new California style. This style seeks to tame the naturally luscious and vivacious fruit of California with the traditional techniques of the Old World. Writing in the Wall Street Journal, novelist (and wine geek) Jay McInerny has described “his Chardonnays just a little more voluptuous than the average Puligny-Montrachet, his cabs less tannic than the typical Médoc.”
| Country | USA |
| Region | California |
| Appellation(s) | Sonoma Coast |
| Winery | Ramey |
| Vintage | 2023 |
| Color | White |
| Varietal(s) | Chardonnay |
| Closure | Cork |
| Volume | 750ml |
| Bottle Size | 8.0 x 30.0 |
| Case Size | 34.5 x 26.0 x 30.0 |
| Alcohol | 13.5% |
| Product Code | RM23SC |
| UPC | 185983000077 |
| MLF | 100 |
96 points – James Suckling; 95 points – Decanter; 94+ – Wine Advocate.
Aromas of lime zest, lemon curd, and white blossom—intermingled with wet stones, oyster shells, and sage—lead to a palate that is vibrant, focused, and silky. While possessing a refined concentration, the wine maintains a linear energy, finishing with mouthwatering acidity, crushed minerals, and a lingering touch of coastal salinity.
The grapes were whole-cluster pressed and fermented in barrel on native yeasts. The wine aged 12 months in 10% new French oak. The wine was traditionally fined but not filtered before bottling.