This wine was a huge hit with the staff at K&L this week, and we all agreed that Vinous’ Billy Norris absolutely nailed the tasting note, calling it “West Sonoma Coast in a glass” in his 95-point review. This racy, fresh, vibrant Chardonnay comes from a very cool vineyard site in the hamlet of Annapolis, on the far northern end of the West Sonoma Coast. Most vineyards in this region are only warm enough to ripen fruit because they sit above 1,000 feet elevation, largely above the marine fog. Campbell Ranch, however, sits around 750 feet, meaning it sees many days where fog blankets the vines and may only burn off for a few hours before returning again overnight. The result is this dynamic, electric wine, bursting with brisk, salty minerals, oyster shell, zesty citrus fruit, hints of just-ripe peach, and split white oak. As it warms in the glass, subtle fresh-baked bread notes add another layer, along with touches of Golden Delicious apple. This is a fantastic Chardonnay that will equally please lovers of Chablis and cool-climate California Chardonnay alike. Once again, thanks to our Insider’s Advantage program, we’re offering the last few cases of the vintage at a massive 50% discount!

The 2023 Anthill Farms "Campbell Ranch" Sonoma Coast Chardonnay comes from 20-year-old vines planted on Sonoma’s northwest coast in low-vigor Goldridge soils, yielding just two tons per acre. That’s the focus here: quality, not quantity, with only 280 cases produced. The quality is so striking that I want to call the grower out by name, so hat tip to Steve Campbell. This wine stopped me in my tracks because there is so much to unpack. I adore wines like this, ethereal shapeshifters where one sensation morphs into another. Just as your palate reaches to grasp the fringe of its cloak, it has already moved on. To me, that signals a wine at the top of its craft, guided by the skilled and thoughtful winemakers at Anthill Farms. What’s it like? Medium-bodied, with golden apple, leesy notes of laminated pastry, diaphanous layers of vanilla, and a tisane-like impression of fresh lemon balm, followed by finely grated Meyer lemon zest. A briny hint of crushed seashells flitters across the tip of the tongue and lingers into the finish. Serve cool rather than cold and allow it to reveal its exquisite and unmistakable northwest Sonoma Coast character.