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Wine Information





Hyde Vineyard is situated on gently rolling slopes of the Carneros appellation, on the Napa side. Summer temperatures are kept relatively cool by marine air flowing through the Petaluma Gap. Ancient creek beds provide drainage and add a scattering of rocks.


The soils are quite heavy Haire Clay Loam about 30 inches deep with impenetrable clay subsoil which limits vine vigor and crop yield.

Clonal Selection

Wente, Robert Young and Long field selections.


The Ramey Wine Cellars blocks of Chardonnay were planted between 1980 and 1999.



Growing Season

The 2005 growing season was cooler than average with few heat spikes, leading to an evenly paced harvest. Due to a dry winter, berries of all varietals were smaller and more concentrated. 2005 is recognized as an outstanding vintage for the Napa Valley.

Brix | Harvest Dates

24.2 ̊ average | September 22 through October 5



Varietal Compositon

100% Chardonnay


We press the whole clusters for delicacy. Native-yeast and full native malolactic fermentation take place in barrel, with sur lies bâtonnage.


After aging 19 months in 76% new French oak barrels (François Frères and Demptos), this Chardonnay was fined and settled in tank following the next harvest. It was then bottled without filtration.






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Written Notes

Hyde Vineyard is one of the great vineyards of Carneros, one of the grand crus of California. The 56.70 hectares are exposed to the cool breezes from San Pablo Bay, and the vines are perfectly farmed since they were planted, since 2004 dry farmed and completely organic. Around 25 winemakers buy grapes from this vineyard, and each block is farmed to each winemaker’s specification. David Ramey works with one of the best blocks, and so does Kistler and Patz & Hall, where the vines are 8-25 years old. Three clones are found in this block, the Old Wente, the Robert Young Clone and the floral clone of Long Vineyard. The grapes are whole cluster pressed, and the juice is then fermented in French oak barrels, of which approximately 65 per cent are new. Based on the taste, it may seem strange that the wine goes through full malolactic fermentation and up to 20 months of ageing.

Okay, you’ll find some spicy notes of hazelnuts, nutmeg and cloves, but they are extremely fine tuned and well integrated. I would never describe this wine as oaky. The lively acidity and delicious fruit, with qualities more often found in wines from slightly warmer vintages in Burgundy, confirms that this is a cool climate wine. Although the intensity and texture is more Californian, the elegance and complexity plays in the same field as really good wines from Burgundy. A great sign of quality is the fact that the wine opens up with air, and even more that it can stand temperatures up to 16-18 degrees Celsius. Most Californian chardonnays will taste sweet, clumsy and very alcoholic at this temperatures – not the ones from the talented David Ramey, and particularly not this one.

  • 94p
Lemon yellow. Butter, popcorn, minerals, vanilla, some apples and almost smoky. Fresh acidity, rich and creamy texture. Even if rich and somewhat warm on top, nothing close to the sweetness and pure alcohol of the 05 Ramey Syrah yesterday. Lacks the nuances and elegance of yesterdays Kistler, long.(Serve it on the cool side)
  • 90p
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Healdsburg, Sonoma Valley


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