Wine guru Robert Parker once called Newton Vineyard “one of the most gorgeous mountain estates in California.” In 1977, the late Peter Newton (a native of England) and his second wife, Dr. Su Hua Newton, originally from China, purchased one square mile of tumbling slopes on Spring Mountain, making them pioneers of what is now considered a prime viticultural region, producing some of the world’s finest and most unique wines.
The prestigious hillside estate is replete with small formal English gardens, caves, and a decidedly Asian influence. Co-founder Su Hua Newton’s great respect for nature is not only reflected in the beautifully terraced vineyards but also in the estate’s design. The winery was custom built to allow minimal handling of the fruit, utilizing gravity flow systems to separate batch fermenting. Wine caves were tunneled into the hillside, and a room was built underneath the formal parterre garden to specifically allow Chardonnay barrels to ferment naturally in the cool environment below the earth.
The parterre garden is just one element of the estate that reveals the heritage of its founders. The British telephone box also reflects the birthplace of Peter Newton; the Chinese red gate, striking pagoda, and other accents clearly denote the culture of Su Hua Newton. Today, Newton Vineyard is owned by the luxury goods company LVMH (Louis Vuitton Moët Hennessy), which also owns Dom Pérignon, Château d’Yquem, Veuve Clicquot, New Zealand’s Cloudy Bay, and a host of other properties.
Newton Vineyard is recognized as an American pioneer of unfiltered wines. But filtration – or the lack thereof – isn’t something to which wine consumers give much thought… It is, however, an extremely important step in the winemaking process. Wine that is filtered (or over-filtered) can be robbed of its ability to gain complexity with age, as it is stripped of microscopic grape particles and chemical components that contribute to the wine’s overall taste and texture.
The Newton 2013 Unfiltered Chardonnay, is a classic example of a wine that has escaped the possible deleterious effects of overzealous cleansing. It is lusciously fruity, delightfully complex, rich, and beautifully balanced. The 2013 was 100% barrel fermented utilizing indigenous yeasts. It was then aged for 12 months in French oak barrels, 30% new. During maturation, every barrel was hand stirred weekly to re-suspend the sediment, a technique that protects the wine from oxidation and creates added complexity. The individual lots were then blended and bottled unfiltered.
One of the elements that sets this Chardonnay apart from the pack is that, despite a hefty 14.5% alcohol, it is still light on its feet – and on the palate. This isn’t one of those infamously ponderous California Chards; no, this medium bodied beauty is crisp, clean, and marvelously refreshing. The proof is in the fruit, not the oak. The 2013 Unfiltered Chardonnay retails in the $40.00 – $45.00 range.
Another of Newton’s offerings that I found particularly enticing is their 2013 Red Label Claret. Claret is the English term for red wines from Bordeaux. And, like red Bordeaux, this claret is a blend of several varietals, specifically: 74% Merlot, 16% Cabernet Sauvignon, 4% Petit Verdot, 3% Syrah, 2% Malbec, and 1% Cabernet Franc. The 2013 Claret, however, weighing in at a bracing 14.5% abv, possesses a bit more alcoholic punch than most Bordeaux…
And this is all to the wine’s benefit. Aromas of ripe fruit, vanilla, and spice waft from the glass; while hints of cedar and spice dominate the palate. This isn’t a “blockbuster,” by any stretch of the imagination; but it is a good, solid wine that is just right for every day quaffing and a most suitable companion for a variety of beef and lamb dishes… The price isn’t bad either. Check online and you’ll generally find it retailing around the $20.00 mark.
Just one additional note… In July 2014, Rob Mann, twice-awarded Producer of the Year, as well as Winemaker of the Year by the West Australian Wine Guide, moved his family from the Land Down Under to become Newton’s estate director and chief winemaker. So it seems quite obvious that good things are yet on the horizon for one of Napa’s most famous wineries.
Cheers!
TAD
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