Pale gold color; golden delicious apple, lemon, melon, pear, pineapple, wet stone, honey, oak, minerality on the nose and palate.
Dry; no tannins; bright, easy acidity. Medium-plus body, rounded mouthfeel. The grapes are sourced from Bald Mountain, located in the Mayacamas Mountains on the western border of Napa Valley. The south-facing vineyard sits at nearly 1,600 feet above sea level, offering views of both the Sonoma and Napa valleys and delivering the good diurnal shifts important to creating acidity and quality chardonnay. Grapes were gently whole-cluster pressed and cold soaked. Barrel fermented sur lie; partial malolactic conversion. Aged in 45% new French oak for 16 months. 14.2% ABV
While 2022 was a challenge for many Napa red wines, it was excellent for whites. First, there was drought-breaking rains in late fall and winter. A mild spring and warm but not an excessively hot summer encouraged development of good, ripe fruit. These grapes were harvested early, in mid to late August, and thus were in the winery before the extreme Labor Day heat wave that vexed red wine production.
Moone-Tsai was founded in 2003 by Larry and MaryAnn Tsai in partnership with wine industry veteran Mike Moone. The Tsais moved to Napa in 1989, where MaryAnn joined Beringer Wine Estates and worked under Mike Moone. Larry Tsai is a first-generation Chinese-American with degrees from Princeton and Stanford and work experience with Fortune 500 companies and gourmet food enterprises. Philippe Melka is the winemaker.
Moone-Tsai Chardonnay, Napa Valley 2022 delivers sophisticated use of oak, excellent fruit, clean expression of chardonnay. Balanced, very pleasing long finish. The fruit, not the winemaker or cooperage, are allowed to take centerstage in this elegant experience. Pair with fish and seafood—grilled lobster, butter-poached crab, pan-seared scallops with lemon sauce; trout or salmon roasted with herbs; salt & pepper squid; steamed sea bass with ginger and scallions. Poultry–herb-crusted chicken, duck confit with caramelized pear glaze. Stuffed portobello caps with goat cheese, wild mushroom risotto, sautéed oyster mushrooms with garlic and thyme. Cheese—humboldt fog, fresh chèvre, ossau-iraty (Basque sheep milk cheese), brillat-savarin, Cowgirl Creamery Mt. Tam, brie, camembert; gorgonzola dolce; aged gouda, aged manchego, parmigiano-reggiano. $90-97
