Shafer's single-vineyard Carneros grown Chardonnay is produced from small-clustered clones of grapes selected for their low yields and distinctive flavors. Fermentation takes place within individual oak and stainless steel barrels using native yeasts. The wine matures on the lees for 14 months and since it undergoes no malolactic fermentation this Chardonnay retains a lively natural acidity. The vineyard is named for its Red-shouldered hawks and other birds of prey, who play an important role in Shafer's natural farming practices.

Review

Wine Spectator: Clean, crisp and flinty, with green apple, lime, quince and spicy hazelnut notes that are pure and focused, gaining depth on the finish. Drink now through 2012. 5,500 cases made. -JL Robert Parker: The 2007 Chardonnay Red Shoulder Ranch is a return to the brilliance of this cuvee. Excellent acidity backs up considerable tropical fruit notes offered in a medium to full-bodied, zesty, substantial format. There is little evidence of oak in either its aromas or flavors. Drink it over the next several years as this is not a style that ages longer than 3-4 years. Celebrating 30 years of consistent quality and both critical and commercial success, this family run winery remains one of the most admirable operations in California. The Shafers have had tremendous success with their Relentless, which was first released in 1999. A blend of 80% Syrah and 20% Petite Sirah that spends 32 months in 100% new French oak, it is a remarkably consistent offering that rarely displays much oak. The Syrah is from Napa’s cool-climate Oak Knoll sector. One of the world’s most prodigious Cabernet Sauvignons is Shafer’s 2,000-case cuvee called Hillside Select. Always 100% Cabernet Sauvignon aged in 100% new French oak for a whopping 32 months, it boasts a gorgeous track record dating back to the early nineties, and just about every recent vintage has flirted with perfection.

Wine maker notes

Crisp exotic spice, rich melon, honeysuckle, apricot, all held together with bright acidity, good structure and elegant balance. -Elias Fernandez

Technical notes

Growing Season: The lengthy spring and summer of 2008 offered seemingly endless stretches of warm, sunny days and cool nights. A few days of heat warmed up our cool Carneros vineyards in early September at the right time to usher in the harvest of gorgeous, flavorful fruit. Fermentation: Whole-cluster pressed and fermented with wild yeast in individual barrels; 0% malolactic fermentation. Cooperage: 14 months in 75% new French oak barrels (Allier, Vosage) and 25% in stainless steel barrels.