• WS: 91

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    91

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Mount Eden Vineyards Estate Bottled Chardonnay 1995

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Mount Eden Vineyards:
The genesis of Mount Eden Vineyards was the arrival of Burgundian winemaker Paul Masson to San Jose, California, in 1878. Masson soon established a vineyard and winery in the Santa Cruz Mountains near Mount Eden, where he became a well know bon vivant. Martin Ray, who grew up in the foothills below Mount Eden, became acquainted with the charismatic Frenchman and, shortly after Prohibition... Read more
The genesis of Mount Eden Vineyards was the arrival of Burgundian winemaker Paul Masson to San Jose, California, in 1878. Masson soon established a vineyard and winery in the Santa Cruz Mountains near Mount Eden, where he became a well know bon vivant. Martin Ray, who grew up in the foothills below Mount Eden, became acquainted with the charismatic Frenchman and, shortly after Prohibition's repeal, purchased Paul Masson's Champagne Company. Notoriety came quickly. At a time when most California wines were blended from various, often inferior, grape varieties, noble grapes like Chardonnay and Pinot Noir were virtually unknown. The mercurial Ray began producing 100% varietal table wines, boasting that California could vinify world class wines to rival those of France. In the 1930s, it seemed a ridiculous, foolhardy claim. Wanting to establish his own brand, Ray sold the Paul Masson property in 1943 and, that following year purchased a higher peak to the north, Mount Eden. In 1945 he planted his first vineyard there. The varieties were Pinot Noir and Chardonnay (Cabernet Sauvignon was added in the 1950's), and the mountain became his home. Ray named his wine domain simply "Martin Ray." Read less

Tasting Notes:

Tasting Notes at Release (March 1997): In 1995 a little rain in the spring reduced our already minuscule Chardonnay crop by 40%. A cool summer ensued, ripening the grapes fully by October and yielding beautiful grapes packed full of precious acidity. Very youthful and energetic, the intriguing lemon, apple, hazelnut, and anise flavors are persistent as they are intense. Fermented and aged in new barrels from Burgundy, this wine was aged on the yeast sediment for 10 months. A light filtration was performed before bottling. Expect development in the bottle for another two to four years and a long plateau of fine drinking thereafter.

1175 Cases produced.


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