Pioneer of the Russian River Valley

Today’s Story: Gary Farrell Vineyards & Winery

Gary Farrell is one of the great pioneering winemakers in the Russian River Valley, playing a big role in marketing the area and Sonoma County as a whole as one of the greatest regions for Pinot Noir before the Russian River Valley even had its own AVA status. During the 1970s, Gary apprenticed under legends including Joe Rochioli, Robert Stemmler, Davis Bynum, and Tom Dehlinger before landing his first winemaker gig at Davis Bynum Winery in 1978. Though Gary shortly became involved in early releases at Rochioli Winery, Limerick Lane, and Moshin Vineyards, he produced his first namesake wine, a Pinot Noir, in the 1982 vintage using fruit from the famed Rochioli Vineyard. Making a name for himself by producing quality RRV Pinot Noir and Chardonnay, Gary expanded his winery during the 1990s by developing the Starr Ridge and Cresta Ridge vineyards before ultimately constructing a production facility in Healdsburg. Gary sold his namesake brand in 2004, however, and later sold his vineyard properties and started Alysian Wines focused on small quantities of Pinot Noir and Chardonnay.

Today’s Wine: 2014 Westside Farms Chardonnay

100% Chardonnay; 13.9% ABV

The 2014 Westside Farms Chardonnay is medium gold and almost straw in color while being completely transparent. On the nose, this wine showcases aromas of golden pear, apricot, white peach, lemongrass, honeysuckle, butter, toast, vanilla, and some white spicy minerality. Once in the mouth, this Chardonnay displays notes of green apple, tropical citrus, lemon and lime zest, starfruit, jasmine, vanilla cream, and saline minerality. This is medium- to full-bodied with mouthwatering high acidity leading into a crisp finish that lingers with you for quite some time.

Price: $50. I could see almost any California Chardonnay drinker enjoying this wine for its classic notes while being not too overly butter-bombed, however I think at this stage it seems to be a little out of balance and needs a couple more years of cellaring to settle. Pair this with lobster, crab, citrus-spiced chicken, or asparagus salad.