2009 Brewer-Clifton Chardonnay Sweeney Canyon

Out of stock

  • Chardonnay
  • 750ML
  • IWC 94
  • WA 91

Reviews for 2009 Brewer-Clifton Chardonnay Sweeney Canyon

IWC 94
Stephen Tanzer's IWC - Stephen Tanzer's IWC, December 2010
Bright yellow. The most high-pitched and mineral-driven of this year's chardonnays displaying scents of chalk dust lime zest lemongrass and green apple with a potent floral quality that gains strength with air. Strikingly... Bright yellow. The most high-pitched and mineral-driven of this year's chardonnays displaying scents of chalk dust lime zest lemongrass and green apple with a potent floral quality that gains strength with air. Strikingly concentrated and pure with intense citrus mineral smoky lees flavors and notes of honeysuckle and jasmine. Really stains the palate finishing sappy focused and with superb persistence. I'd give this another couple of years of bottle age but wouldn't feel guilty drinking it now. -Josh Raynolds
WA 91
Robert Parker's Wine Advocate - Robert Parker's Wine Advocate, August 2011
The 2009 Chardonnay Sweeney Canyon shows a deep baritone register in its dark rich fruit licorice and earthiness. This is a decidedly larger-scaled style of Chardonnay endowed with generous fruit and a powerful muscular... The 2009 Chardonnay Sweeney Canyon shows a deep baritone register in its dark rich fruit licorice and earthiness. This is a decidedly larger-scaled style of Chardonnay endowed with generous fruit and a powerful muscular finish. I find this a little less elegant than some of the other 2009 Chardonnays but that is really splitting hairs at this level. Anticipated maturity: 2011-2017. No one has done more to carry the banner for the Santa Rita Hills than Greg Brewer and Steve Clifton. Both together at Brewer-Clifton and separately in their other projects Brewer and Clifton consistently deliver delicious wines that are also deeply thought provoking with regards to the potential these vineyard sites hold. The Pinots in particular are compelling. The 2009 Pinots saw a seven day cold soak and fermentations that lasted a total of 35-40 days with 100% stems. -AG