Sixto Moxee Chardonnay 2016 (750ML)

94 JD / 94 JS / 92 WS / 92 WA / 92 VM

“The 2016 Chardonnay Moxee comes from more limestone soils and 50-year-old vines planted on the northeastern edge of the Yakima Valley. It’s classic Chardonnay offering beautiful, Chablis-like white flowers, lemon curd, and white peach notes. With a terrific sense of minerality, a concentrated yet balanced mouthfeel, and a great finish, it’s another terrific white from this team.” = Jeb Dunnuck

“The oldest of the three chardonnay vineyards (52 years) and low-yielding, this has a very rich and creamy nose with fully ripe peaches and subtle biscuit spices. The palate is plush, ripe and rich with a wealth of dense, fleshy fruit. Holds long with fresh, rye- like grain and cashews and almonds to close. Quiet esoteric and darn good chardonnay. Drink now.” - James Suckling

“Graceful and sleek, with pear, lemon curd and stony mineral flavors that pick up speed toward the vibrant, steely finish. Drink now through 2022.” - Wine Spectator

The 2016 Chardonnay Moxee Vineyard has a vibrant yet slightly boozy core on the nose, marked with aromas of dusty lemon peel, peach skin and spiced pears along with hints of fresh-baked croissant. The full-bodied palate is rich and ripe, with an expressive mid-palate that is generous and weighty. The wine lingers long with flavors of creamy lemon panna cotta on the lavish and robust finish. Only 316 cases produced. - AM, Wine Advocate

(Sixto works with this entire 19-acre vineyard planted in 1972 on limestone soil and starting in 2018 some of this fruit will enable further expansion of the Chardonnay Uncovered bottling): Deep yellow. Fresh scents of peach and citrus fruits. More substantial on the palate than the Frenchman Hills version, with harmonious acidity giving energy and finesse to the lemon curd and chamomile tea flavors. Chewier on the back end than the Roza Hills version, with the finish showing more of a tactile, phenolic quality and a note of nutmeg. Incidentally, Leighton makes these wines with wild yeasts and allows them to complete their malolactic fermentations. - Stephen Tanzer, Vinous Media