Talk about a gorgeous bottle of classic Russian River Chardonnay! Gary Farrell's 2021 Olivet Lane bottling is one that Wine Spectator rated 93 points, and it's an elegant, refined, and vibrant California Chardonnay produced from one of our country's top Chardonnay sites.
If you're looking for butter, look elsewhere, because this isn't it! It's certainly rich, aromatic, and expressive, but it's fresh and zesty too. I know that Gary Farrell retired in 2004, but his legacy lives on at his namesake winery.
2021 Gary Farrell Chardonnay 'Olivet Lane Vineyard'
93 points Wine Spectator
With a few years of bottle age already on it, this high-toned and elegant Chardonnay is drinking like a dream. Wine Spectator loved it when they reviewed it in May of 2024. "This fragrant version shows jasmine, orange blossom, toasted sesame seed and green cardamom notes alongside a core of tangerine, orange sherbet and dried mango flavors on a juicy and supple frame. The vibrant acidity leaps out on the finish, with hints of lemongrass, lemon and oregano lingering. 376 cases made."
The Olivet Lane Vineyard was one of the first in the Russian River Valley to be planted to Chardonnay and Pinot Noir. Planted, owned, and run by the Pellegrini family since 1975, this vineyard was made famous by the likes of Williams-Selyem, Merry Edwards, and of course, Gary Farrell, one of Sonoma County's early all-star winemakers.
Planted to Wente clones and located in between Westside Road and the cooler Green Valley, it's a perfect spot to grow Chardonnay that shows power and elegance in equal parts. Fermented in tank and aged in 30% new French oak, this came in at just 13.2% alcohol, pretty low these days, and also an immediate sign that the wine is going to be light on its feet.
While this isn't a heavy "butter bomb" of a Chardonnay, it is concentrated and packs a lot of flavor into its juicy, fresh, and bright framework. I had a glass after work last night, and I picked up nice attractive notes of lemon curd, honeysuckle, nectarine, pastry dough, and lemongrass on both the nose and palate. I love how this balances its luxurious texture with zesty and lifted acidity with ease.
I want a bottle of this with some scallops cooked in brown butter with a little squeeze of lemon. It would make the wine taste even better, no easy feat because this one tastes wonderful without food too.
