2023 Ponzi Laurelwood Chardonnay

$40.00

$40.00 $0.00

2023 Ponzi Laurelwood Chardonnay

Name: 2023 Ponzi Laurelwood Chardonnay
Brand: Ponzi Vineyards
SKU: 23CH100BCC
Price: 40.00 USD
Availability: InStock

Balanced, mineral, citrus

"This bottle took my breath away" - Wine Enthusiast

A blend of fruit from Avellana, Aurora, Issimo, and Paloma Vineyards, this bottling will take your breath away with its live-wire acidity and fresh mouthfeel. After an aroma set that includes smoky flint, passion fruit, laurel leaf, and a spicy touch of ginger, the wine lights up the palate with flavors of lime zest, lemon saltwater taffy, and tangy gin botanicals like juniper berries and cardamom. Only pour this wine for people you really, really like. Editor’s Choice. —M.A.

95Editors' Choice | Wine Enthusiast

Appellation: Laurelwood DistrictTA: 6.2 g/LpH: 3.34Volume: 750 mLABV: 13.2

$40.00

$40.00 $0.00

Shipping calculated at checkout.

Winemaker Notes

The nose is lifted and mineral-driven, with flint, lemon zest, white flower, wet stone, and golden hay, grounded by graham and a trace of warm cumin. The palate is bright and textural—lemon oil and honey lead into coriander, white nectarine, and
toasted meringue. There’s a pulsing energy at its core: tension and vibrancy in perfect balance, carried by soaring acidity and finishing with an ethereal, lingering grace.

Pairings

Oysters on the half shell

Grilled halibut with caper butter

Chawanmushi

White truffle pasta

Dungeness crab mac andn cheese

Occasions

Any occassion or no occasion at all

In the vineyard

The 2023 season moved at its own pace — a cool spring delayed budbreak, a warm May accelerated it, and a classic Oregon summer of warm days and cool nights brought everything back into balance. The 2023 Laurelwood Chardonnay draws from four LIVE Certified Sustainable vineyards — Issimo, Avellana, Aurora, and Paloma — all planted on Laurelwood soils in the Laurelwood District AVA. Harvested September 7 through September 22, 2023.

IN THE CELLAR

Grapes were hand sorted and lightly pressed without sulfur addition — a portion foot treaded and left on skins for 12 hours, adding texture and depth from the start. Settled in tank for one day before barreling down to ferment in barrel for both primary and secondary fermentation. Aged on lees with occasional battonage in both new and neutral French oak barrels, building the roundness and salinity that defines this wine.