The 2015 Chardonnay Russian River Valley has seductive scents of pink grapefruit, underripe pineapple, fresh lemons and baking bread with touches of honeysuckle and orange peel. Medium to full-bodied, the palate reveals bags of citrus fruit layers with a lively line and great length.

Ramey 2014 Chardonnay Russian River has an understated nose of ripe apples and apricots with a creamy/yeasty undercurrent. The medium-bodied palate provides nice richness, with plenty of pure stone fruit and citrusy flavors supported by refreshing acidity, finishing long and creamy.

The 2013 Chardonnay Russian River begins with gentle wafts of smoke and matchstick, fleshing out to almond cream, pastry, baked quince and loads of dark spices. The palate is satiny and expansive, its still-fresh, ripe fruits just hinting at notes of earth and mushroom, and it seems to last forever in the mouth. It's a gorgeous, mature Russian River Chardonnay that's drinking wonderfully now but will continue to hold for another 3-5+ years in the cellar. 10,450 cases were produced.

The 2012 Chardonnay Russian River (nearly 14,000 cases produced) reveals leesy notes in addition to wet pebbles, white peach, delicate pineapple and caramelized citrus. Medium to full-bodied and pure, it is best consumed over the next 2-3 years.

The buttery-styled 2011 Chardonnay Russian River exhibits more tropical fruit (mango and pineapple) and hints of hazelnut and smoky oak. Medium-bodied and crisp, it is slightly more evolved than the Sonoma Coast and thus should be consumed over the next 1-2 years. David Ramey has long had one of the most impressive resumes for any California winemaker. He worked at Chateau Petrus in Bordeaux and for Christian Moueix at Dominus. He also consulted and worked for a number of high end Napa Valley wineries. Of course, his first love is Ramey Wine Cellars, and he has built an extensive empire of Chardonnays, Cabernet Sauvignons and more recently Syrahs as well as a tiny quantity of Pinot Noir (talk about going to the dark side). I tasted through his 2011 Chardonnays, which are successful in this challenging vintage. The generic Chardonnays spend 12 months in 25% new oak and the single vineyard cuvees spend 20 or more months in 50% new oak. All of the whites are fermented with indigenous yeasts. Ramey has also done a terrific job with Syrah, even though he says it is nearly impossible to sell in today’s marketplace. Ramey has actually reduced the price on his two fabulous 2010 Syrahs, and it is difficult for somebody like me who loves Syrah and knows how great they can be to understand how these wines can be such a challenge in the marketplace. Ramey’s early experience was primarily with Bordeaux varietals, so it’s not surprising that he continues to do a stunning job with his assortment of Bordeaux-based wines. As one might expect, the 2011s are soft, easy-to-drink efforts that many consumers may find more appealing than the 2010s, which are much bigger, richer and more classic. Tel. (707) 473-9167