2010 Ceja Vineyard Chardonnay
Chardonnay • Ceja Vineyard
California: Carneros - Los Carneros (Sonoma)
We are thrilled to welcome Olabisi Winery back to our pages. Olabisi’s Ted Osborne is maturing as a winemaker and it is a pleasure to have tasted so many successive vintages of his wonderful wines.
Today’s highly recommended Olabisi wine happens to have been made from grapes from another Wine Spies favorite, Ceja Vineyards, whose wines we have happily featured for the last 6+ years. The combination of Olabisi and Ceja is a potent one.
Today’s Olabisi 2010 Ceja Vineyard Chardonnay is a voluptuous wine that is full on the palate and fragrant on the nose. Well-chilled, the wine is bright and fresh. As it warms and breathes, it softens a great deal, taking on a soft and pleasantly viscous feel. Added flavors also emerge is it warms, making the wine even more intriguing.
Enjoy this very food-friendly wine with a wide variety of foods.
Dark golden hues, through and through. At the meniscus, the finest band of glinting gold catches the light. Viscous and full, the wine sticks to the glass wall when swirled.
A plethora of heady, complex aromas rush up to greet you on the nose. Toasty oak barrel character is followed by brioche, caramel and river rock; these in turn are followed by lemon, lemon curd, lime leaf and a very subtle ripe banana aroma.
Orange blossom, pineapple, guava and white tea are the lead notes. As the wine warms, it unpacks caramel, lemon flower, grapefruit and subtle minerals.
The earthy, viscous complexity gives way to caramel, lime leaf, lemon flower and subtle minerals.
We’ll be enjoying this complex wine with a pile of lovely Dungeness crab cakes with saffron aioli.
What the Winery Says
This wine has got the full rich ripe profile typical of some of the best white Burgundies, along with a serious backbone of zesty acidity. Opens with aromas of pineapple, grapefruit, butterscotch, and lemon butter. On the palate it’s a luscious oily beauty that coats the mouth with layers of fig, pastry crust, lemon curd, toasted marshmallow, and tangy lemon cake. A beautiful golden straw-colored Chardonnay that spans the dynamic breadth of what this grape has to offer. Drink now through 2020.
- Ted Osborne
- Whole cluster pressed to barrel, then barrel fermented on wild yeast, full malolactic, no stirring, no racking
- 195 cases
- 12 Months in barrels, 20% new French Oak
About the Winery
FOR US, OLABISI MEANS limited production, handcrafted wines from one-of-a-kind vineyard sources tended by uncommonly talented farmers. With a miniscule production of under 1,000 cases per year, we’re able to pay attention to each of our wines as individual expressions of the truly incredible vineyards from which they’re sourced.
My wife Kim and I started making wines under the Olabisi label back in 2002. At the time, I was associate winemaker for Storybook Mountain in Napa Valley. Over the previous seven years I had been practicing my chops at various wineries in Napa, Australia, South Africa, and Bordeaux. But with Olabisi, I could now make the wines I wanted to make. We could be as creative and unorthodox as we saw fit, all in the pursuit of turning beautiful fruit into beautiful wine. And it was fun. It still is.