92 Points - Wine Enthusiast
Chardonnay is known as one of the “Noble” grape varieties, because of its ability to make stunning, age-worthy wines in Burgundy and Chablis. However, the dirty little secret of chardonnay is that the grapes themselves really don’t have that much flavor, making chardonnay incredibly dependent upon the soils in which it is grown. This is why there is so much mediocre chardonnay out in the market—when it is grown in boring soils, it produces boring wine. But when the soils are right, chardonnay can be one of the greatest wines in the world. One soil type that seems to work incredibly well with California chardonnay is found in dried out riverbed, where the abundance of small rocks in the soil provides drainage and seemingly adds complexity and depth to the wines. This is exactly the kind of soil found at the Zabala Vineyard in the Central Coast’s Arroyo Seco AVA (an appropriate name!).
Vineyard Notes
Sourced from contiguous vineyards, Zabala and Griva, found in the Arroyo Seco AVA’s ancient, dried Riverbed terrain - a nite and limiting section of the appellation, in between two major benches and defined by a rocky, granite-cobblestone surface soil over hardpan subsoil. In concert with the rocky and meager nature of the soil, this locale is plagued by howling winds and fog throughout the growing season. Slow to ripen, the grapes develop complex flavors and retain elevated, natural levels of acidity. Sourcing from adjoining properties, the Mercy Riverbed bottling highlights a very small and compelling portion the Arroyo Seco appellation.
Winemaker, Alan Phillips
Alan has pretty much done it all in the wine world. Having graduated from UC Davis’ Enology Department in 1976, he moved to the Napa Valley where he had the distinction of meeting and working under André Tchelistcheff at S. Anderson Vineyards in Yountville. In 1981, Alan joined forces with Jay Corley to develop Monticello Cellars in the Napa Valley. After the harvest of 1990 and ten years at Monticello, Alan ventured out on his own to work with a variety of small Napa Valley wineries. He was involved in the initial stages of several new wineries including Vine Cliff Cellars, V & L Eisele Vineyards, and Kates Vineyards & Winery. Various consulting jobs led him to New Zealand, Germany, France, Spain, and Portugal, giving him the opportunity to view winemaking on a global level.,,In the mid-nineties Alan, who enjoys the glories of well-grown and well-made Pinot Noir and Chardonnay, took the position of Winemaker and General Manager at Byington Winery, located in the Santa Cruz Mountains. Then, a couple of years later in 1998, he was lured to Santa Barbara County to be Director of Winemaking and General Manager of Foley Estates and Lincourt Vineyards. Alan worked for Foley and Lincourt, as well as a growing portfolio of other properties, for 10 years before departing in 2008. He presently makes wine for Mercy as well as his own family winery Fontes & Phillips.
Alan was named one of IntoWine.com's top 100 Winemakers. He built the foundation of Bill Foley's Foley Family Wines empire. He has had wines on both Wine Spectator and Wine Enthusiast's TOP 100 list, and hundreds of 90+ scores for wines over his winemaking career.
Winemaking Notes
In 2014, the winery received ‘Dijon’ clone 76 chardonnay from Griva Vineyard in late September. Over two weeks later clone 4 from the Zabala Vineyard came in. Handling each lot same, each was whole-cluster pressed and racked to stainless steel tanks. Following cold stabilization, the juice was inoculated with Prise de Mousse (yeast isolate), racked to French oak barrels where it was fermented and aged for 10 months.
Tasting Notes
Highlighting a specific, rocky and low-yielding portion of the Arroyo Seco AVA, this wine displays racy notes of Bearss lime, Nashi pear, lemon peel, honeysuckle, vanilla cream and mineral tones. The palate displays similar flavors with creamy textures, crisp and focused acidity and a long, lingering finish.
Vineyards: Zabala Vineyard (58%) Griva Vineyard (42%)
Composition: 100% Chardonnay
Clones: Clone 4 & 76
Harvest: Sept 23 & Oct 10, 2014
Aging: 100% Barrel Fermented, 100% Malolactic
Oak: French Oak, 12% New Francois Freres, Dargaud, Jaegle & Seguin Moreau
Bottled: July 30, 2015
Acidity: 0.66
pH: 3.52
Alcohol: 14.1%
Production: 382 cases
Gold Medal
Generously packed with black cherry, cola, cassis, and plum that all intermingle together in a creamy, velvety texture with great layering, finishing with delightful notes of oak and spice. Persistent, well-defined structure, wonderfully balanced.
95 Points
Lofty aromas of dark cherries, blackberries, and plum mingle with hints of baking spices and a touch of violet. The palate reveals luscious flavors of ripe berries, complemented by notes of black pepper and a subtle earthiness. With well-integrated tannins and a long lingering finish.
Exceptional!
Reddish-purple in color with aromas of blackberry, plum, pomegranate, herbs de Provence, and licorice. The palate is full, structured and balanced with blackberry, currant, black cherry, cassis, and licorice that carries through, with notes of black pepper, mocha and chocolate. Very long, spicy, with a fruit-driven finish. Great aging potential.
92 Points
Inviting aromas of ripe cherry, strawberry, and pomegranate. The palate unfolds with layered flavors of black cherry, raspberry cordial, vanilla bean and spice, where focused tannins envelop, leading to a rich red fruit finish with blue fruit undertones.
90 Points
Rich and voluptuous with ripe raspberry, cherry, and plum, layered with hints of lavender, fig compote, and exotic spice. Concentrated and complex, the palate is a balanced interplay cocoa, and a hint of espresso, creating both richness and intrigue. Vibrant acidity and silky tannins that contribute heft and length that coat the palate with luscious ripeness that keeps on giving.
97 Points
Rich dark fruit flavors of blackberry and cherry with notes of baking spices, licorice, coffee, and chocolate that interlace seamlessly with complexity, creating a wine that is both structured and delightfully supple, achieving an ideal balance of tension and grace. Artfully composed of 83% Cabernet Sauvignon with 17% Cabernet Franc, resulting in harmonious depth and freshness.
Gold Medal
Light pink in color with aromas of watermelon, cranberry, orange rind, and fresh spring flowers that leap from the glass. The palate offers more peach, strawberry, and melon, with an intriguing note of rose and hibiscus. It's crisp with just the perfect hint of red fruit, and delicate whisper of strawberry that gives goosebumps.
94 Points
Deep garnet in color from the ripe 2018 vintage, with open aromas of lush fruit – plum, blackberry, and cherry, and notes of cedar, vanilla, and white pepper. Across the palate it's quite seamless and silky, rich and concentrated. The fruit flavors are bold and vibrant. Mouth-filling with smooth tannins, great texture and a long delicious finish.
96 Points
Aromas of blackberry, black cherry, huckleberry, floral violet and savory spice. The palate is full and layered, with robust, age-worthy tannins and gorgeous flavors of dark berries, mocha and chocolate-covered cherries mingling with hints of graphite, fig and fine leather. Smooth tannins, firm structure and silky texture coat the palate on route to a long, generous finish.
94 Points
Rich and generous, with a deep purple hue. Aromas of crushed violets, ripe berries, blueberry pop-tarts, black currant, licorice, chocolate-coated espresso beans, allspice, and cedar box. Full-bodied with a plush, velvety texture.
94 Points
A classic expression of coastal influenced Chardonnay with aromas of honey, apple chutney, lime blossom, and gentle Indian spice box undertones. A big juicy entry on the palate, showing a silky texture with excellent tension and structure, ending with a complex, layered finish.
94 Points
Juice explodes right out of the glass with its dark purple in color and bursting aromas of black cherry jam, boysenberry, raspberry and wild cherry interlaced with hints of baking spice, espresso bean, and toasted nut. The palate is ripe and juicy with flavors of dark cherry, huckleberry and raspberry perfectly integrated with notes of spice, dark chocolate, and a kiss of toasty oak.
PDF