House of Smith
Sixto Uncovered Chardonnay 2021
| Denomination | N/A |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Washington (United States of America) |
| Grape varieties | 100% Chardonnay |
| Aging | 18 months of ageing on the lees in French oak barrels (30% new) |
- Type and grape varieties: Dry Chardonnay from old vines (1973–1998) from Washington State
- Artisanal winemaking: whole-cluster pressing and fermentation with native yeasts
- Fermentation and maturation: 50% in concrete tanks and 50% in French oak barrels (25% new)
- Lees ageing: 19 months on the lees for greater structure, creaminess and complexity
- Aromas and awards: apricot, green apple, citrus; 96 pts James Suckling, 94 pts Wine Spectator
Description
What type of wine it is
The SIXTO Uncovered Chardonnay by House of Smith is a full-bodied dry white wine, made from old vines in Washington State. This vineyard blend enhances the expressiveness of the Chardonnay, offering a bouquet ranging from apricot to green apple, enriched by citrus, saline nuances, and notes of freshly baked croissant. On the palate, it is distinguished by a deep savoury imprint reminiscent of flint. The finish is long and persistent, characterised by aromas of butter, apple blossoms, and a refined complexity developed during post-fermentation ageing.
Where it comes from
The identity of this wine is born in Washington State, combining fruit from three historic plots. The Frenchman Hills vineyard, located in a cool area that ensures gradual ripening, sits on soils of ancient limestone and fractured basalt. These grapes are joined by those from Moxee, a south-facing slope with silt loam soil, and the vines of Roza Hills, rooted in a chalk-rich basin. The altitude of these sites favours the development of a sharp aromatic profile, giving the wine a precise territorial character and a vibrant freshness.
How it is produced
The winemaking aims to preserve the integrity of the fruit through gentle whole-cluster pressing and low yields. Fermentation begins spontaneously with native yeasts, divided equally between concrete tanks and French oak barrels. This technical choice allows the natural tension of the Chardonnay to be balanced with the measured influence of the wood. Subsequently, the wine is aged on fine lees for nineteen months, an oenological practice that enriches its structure and gives it a deep, enveloping tactile texture.
History and curiosities
Inspired by the musician Sixto Rodriguez, this project by Charles Smith and Brennon Leighton celebrates Chardonnay from old vines. The Uncovered blend skilfully combines grapes from three historic vineyards in Washington State, planted between 1973 and 1998.
Awards
-
2021
93/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
- Start up year: 1999
| Name | House of Smith Sixto Uncovered Chardonnay 2021 |
|---|---|
| Type | White green still |
| Denomination | N/A |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Chardonnay |
| Country | United States of America |
| Region | Washington |
| Vendor | House of Smith |
| Story | History and curiosities Inspired by the musician Sixto Rodriguez, this project by Charles Smith and Brennon Leighton celebrates Chardonnay from old vines. The Uncovered blend skilfully combines grapes from three historic vineyards in Washington State, planted between 1973 and 1998. |
| Origin | Washington State, USA (Frenchman Hills, Moxee and Roza Hills vineyards) |
| Climate | Cool and temperate climate |
| Soil composition | Ancient limestone and fractured basalt; Moxee silt loam with fractured limestone; predominantly silt loam and gypsum with pockets of fractured basalt |
| Yield per hectare | 2 tonnes per hectare |
| Production technique | 100% whole-bunch pressing; fermentation with indigenous yeasts in 50% concrete tanks and 50% French oak barrels; ageing on the lees (sur lie). |
| Wine making | Indigenous yeasts. 100% whole-bunch pressing. Fermentation in 50% concrete tanks and 50% French oak barrels. |
| Aging | 18 months of ageing on the lees in French oak barrels (30% new) |
| Total acidity | 5.3 gr/L |
| PH | 3.64 |
| Allergens | Contains sulphites |