Domaine Anderson Estate Chardonnay 2020

Domaine Anderson is the Roederer family's California project, tucked into Anderson Valley in Mendocino — one of the coolest, foggiest corners of the state, and all the better for Chardonnay because of it. This 2020 was picked by hand at night from three organically farmed estate vineyards near Boonville, Philo and Navarro.

The winemaking is deliberately hands-off. Whole-cluster pressed, fermented entirely in barrel and aged around ten months in oak, of which only about four percent was new. That light touch is the whole point: the oak frames the wine rather than flavouring it, so what you taste is the place.

Expect lemon and lime up front, then Granny Smith apple, white peach and apricot, with chamomile and white flowers drifting over the top. Underneath runs a wet-river-stone minerality and a genuine sea-salt lick of salinity. It's light, steely and driven by high acidity — closer in spirit to a good Chablis than to a buttery California Chardonnay. Wine & Spirits gave the vintage 94 points, and it's easy to see why.

This is a white for people who like their Chardonnay lean and mineral. At around £40 it's a serious bottle that rewards a bit of attention.

How to Serve

Serve at 10–12°C in a white Burgundy glass. Don't over-chill it — too cold and you'll flatten the stone fruit and the saline finish. No need to decant.

Where to Drink It

Wiltons for turbot and proper service. Bentley's for the seafood bar. Noble Rot when you want a mineral white among people who'll appreciate it.

Food Pairings

Built for seafood — grilled Dover sole or scallops seared hard and finished with lemon. It also sings next to a plate of crab with brown-butter toast.