Domaine Anderson is nestled in the breathtaking, fog-cooled hillside and mountain terrain of Northern California’s Anderson Valley. The cooling marine layer that is characteristic of this region provides ideal conditions for the cultivation of chardonnay and pinot noir grapes.

The wines are crafted with precision and care to express the uniqueness of the Anderson Valley terroir. Domaine Anderson’s 13.7 acres of Chardonnay vineyards span from the warmer, up-valley Boonville area to the cooler regions closer to the Mendocino coast. They reside on the valley floor, gently sloped knolls, steep hillsides, and offer soils ranging from rocky, river gravels to the finest clay loams. Domaine Anderson's Chardonnay is made from grapes sourced exclusively from its own Anderson Valley vineyards, giving the winery complete control over farming practices and stewardship of the land.

Handpicked at night from three of our estate-grown, certified organic vineyards in Anderson Valley, the estate blend embodies the meso-climates from the small towns along the Navarro River: Boonville, Philo and Navarro. Grapes were pressed whole cluster. A long, cool primary fermentation took place in small French oak barrels, continuing with indigenous malolactic fermentation through winter. 

Estate vineyard sources: 39% Navarro-Fairhills Vineyard (certified CCOF Organic), 31% Walraven Vineyard (certified CCOF Organic), 30% Dach (certified CCOF Organic and Demeter Biodynamic).

The 2022 Estate Chardonnay has aromas of tangerine peel and grilled peaches with hints of lime. The palate has crisp, focused acidity with flavors of Meyer lemon and Golden Delicious apples. This wine has incredible depth, energy and balance, which is enhanced by a long and refreshing finish.

The 2022 Anderson Valley growing season started with cool, mild temperatures, resulting in a healthy crop that was ripening steadily. An extended heat wave beginning around Labor Day, coupled with limited water resources from drought conditions, created challenges during harvest, but bud break and flowering occurred at relatively normal times and harvest began the first week of September. The resulting vintage produced powerful wines with good ripeness, structure and concentration.

Pairs beautifully with grilled cod, whole lobster with butter, roasted lemon chicken, pasta with béchamel sauce, asparagus risotto, and various goat cheeses.