96 Points, Ray Jordan

95 Points, Erin Larkin, Robert Parker Wine Advocate - "This is a very very good Chardonnay. Super. The 2021 Julietta is reductive and flinty on the nose, with toasted pineapple, red apple skins, green apple and chunks of juicy yellow flesh peach. There is a preserved citrus/brine component aromatically that follows through on the palate. In the mouth, the wine is concentrated and seamless, polished and smooth. The acid punctuates the fruit in the mouth and elevates it through the finish. The phenolics are glassy and sleek. Drink by 2037"

The fruit for this wine (100% Gingin) is sourced from the Singlefile vineyard at the estate (fruit that goes into the Vivienne and previously the Il Liris Chardonnay). This goes through three separate picks, and the first is just over sparkling base ripeness—11.2, 11.3 Jaume. With racy, Riesling-like acidity, this is the skeleton and the backbone. Then, there are two more picks at slightly higher ripeness—both measured and tasted. All three batches are whole-bunch pressed directly to barrel. It is chilled down to seven degrees Celsius overnight prior to pressing; there are three to five barrels per pick. It has a wild ferment from there, full solids. Pressing sequentially means all of the barrels are completely different. Each barrel is its own micro ferment. Some will go through ferment the whole way. It is stirred monthly, but going on taste. Everything is done based on taste. Early picks rarely go through malolactic fermentation, and the pH is restrictive. The higher-pH picks may go through malolactic, but we don't seed for it. The wine see 50% to 60% new oak.