Arista Chardonnay 2016 750ml

93pts Vinous Media Arista's 2016 Chardonnay (Russian River Valley) is rich, ample and beautifully resonant in the glass. Apricot, tangerine, white pepper, mint and lightly honeyed notes all grace this flamboyant, rich Chardonnay, which is a great introduction to the Arista wines. Vineyard sources are El Diablo, Ritchie and Banfield and the estate. All of the wines in this range are compelling, but the Russian River Valley Chardonnay is the under-the-radar gem. Drinking Window: 2019 – 2024 The Arista wines continue to improve under Matt Courtney’s guidance. The Chardonnays are terrific, but the Pinots are mixed. My sense is that the Pinot sites in the Arista portfolio aren’t yet fully matched to the vision of brothers Mark and Ben McWilliams. - By Antonio Galloni on January 2019 92+pts Wine Advocate The 2016 Chardonnay Russian River Valley opens with scents of beeswax, honey toast and toasted hazelnut with a core of citrus and white tree fruits. It's medium to full-bodied and very rich in the mouth with loads of honeyed fruits, tangy acidity and great texture to carry the long, savory finish. 1,078 cases produced. Founded in 2002 by Al and Janis McWilliams, Arista is now run by their sons Mark and Ben. Matt Courtney (previously the assistant winemaker at Marcassin) has been with the team since 2013 and in 2017 helped oversee design and construction of a new winery. Beginning in 2016, Arista partnered with the Hess family, who owns the MacPhail brand. Now three brands are made at the new Arista facility: Arista, MacPhail and Ferren, Courtney’s own label. Arista farms nine acres of Pinot Noir and one acre of Chardonnay on Westside Road, next to illustrious neighbors like Williams Selyem and Rochioli. They also work with growers throughout Russian River. “We knew we needed to take the long view—a multigenerational view,” Mark McWilliams says. “There are these iconic brands that created the Russian River Valley appellation, but most of the A+ sites are owned by that first generation,” he continued. “Young people are getting second pick or having to move to other areas. We have a unique opportunity, being positioned on this great stretch of land.” Minimalism is the name of the winemaking game for all three brands. “We do all this work to find special sites, so it’s very important to me to use the yeast and bacteria that’s already in those places,” Courtney explains. “No inoculation, no additions and so very slow fermentations. The wines can ferment a full year before dryness.” All three brands are crafted using similar techniques. Chardonnays are fermented in 228-liter French oak barrels and aged sur lie for 12 months without bâtonnage, then transferred to stainless steel for another six months before bottling. Courtney says, “It’s a pretty reductive style of winemaking, but we have a slow primary and secondary fermentation and that allows élevage to progress at a slow pace.” Pinot Noirs are aged for 18 months in barrel. Whole cluster usage is minimal to none, depending on the cuvée and the vintage. Barrels are mostly François Freres, with 15% to 30% new oak usage; less used for appellation wines and more for single vineyard designates. Published: Apr 30, 2019  Reviewed by: Erin Brooks Terroir The 2016 Arista Chardonnay originates from multiple vineyard sites in the Russian River Valley, including the Westside Road estate, El Diablo Vineyard on Eastside Road, Banfield Vineyard on Martinelli Road, and Ritchie Vineyard on Eastside Road. The 2016 vintage marked a return toward more “normal” rainfall patterns in California’s North Coast after several dry years, enabling vines to regain vigor and produce fruit with vibrant acidity and expressive site character. The Russian River’s cool coastal influences—morning fog, breezy afternoons—help preserve freshness, while the well-drained alluvial soils and older vine blocks yield concentrated flavour. Winemaking & Technical Notes For the 2016 vintage, Arista employed a winemaking approach that emphasises both richness and clarity. The winery’s vintage notes: the 2016 Chardonnay shows “wonderful energy, mouth-watering acidity, and should age quite gracefully.” The vineyard lots were hand-harvested, whole-cluster pressed, then matured about 12 months in French oak barrels followed by 4–6 months in stainless steel. New oak usage was modest, allowing the fruit and terroir to shine rather than heavy oak influence. The abv is 14.4% for this vintage. Tasting Notes In the glass, the 2016 Arista Chardonnay displays a pale gold hue with subtle depth. On the nose you’ll encounter aromas of white peach, quince, and Asian pear, layered with hints of ginger, white pepper and a touch of cream or brioche from barrel ageing. On the palate the wine is medium-to-full bodied with sleek texture. Orchard fruit flavors (pear, white peach) and citrus zest meld beautifully with mineral undertones—wet stone or crushed shell—and subtle oak spice. The acidity remains vibrant, lending tension and energy, while the finish is long and refined, carrying notes of lime curd, almond and salinity. This is a Chardonnay built both for immediate enjoyment and graceful ageing. Food Pairing & Service Serve this wine at around 10-12 °C (50-54 °F) in a white wine glass with a slightly wider bowl to allow aromatics to open. Before serving, allow the bottle to air briefly to reveal its full complexity. This 2016 Arista Chardonnay pairs elegantly with dishes such as pan-seared scallops with lemon-butter sauce, roast chicken with herbs and garlic, or grilled halibut in beurre blanc. It also complements richer vegetarian fare like butternut-squash risotto with sage or artichoke and goat-cheese tart. For cheese pairings, consider aged Comté or mild double-cream Brie, which will balance the wine’s richness and acidity. With proper storage, the wine can continue to evolve over the next 5–8 years, gaining greater depth and complexity.