WTN: 2003 Chalk Hill Cabernet Sauvignon

Now this was quite a surprise...not at all what I expected. Showing my lack of knowledge of California Cabs (thanks' Lou ) I might pick this as Bordeaux if tasted blind. Very earthy, funky, savory. Not a ton of fruit. Pretty much well resolved tannins. Surprisingly smooth and elegant mouthfeel, with again a hint of brett but in a good way.

This was purchased blind back when I still did that. Has anyone on the board had any experience with Chalk Hill as a producer?

Chalk Hill has a good track record re cabs and chards

But I think we should add that Chalk Hill established itself with a decidedly aggressive style. Its Chard has historically been noticeably oaky, and the SB also; the SB has been particularly controversial. The Cabs, I think, have been nicely structured, if still avatars of new oak.

That being said, the original winemaker has moved on and the new winemaker shows signs with recent bottlings of moderating the style towards one of more balance and less drama.

But, yes, I think Chalk Hill does have a good reputation. And I think it is steadily getting better and better.

EDIT: I should add that Chalk Hill is so named because of the white layer of soil that shows clearly from a distance. However, it's not chalk, but white volcanic ash. It's the same ash layer that you'll find two to three feet under the loamy topsoil of the Russian River Valley alluvial area just downhill and to the west. As a consequence of the harsh and infertile soil (generally considered a good thing for adding vigor to vines) and the elevation, Chalk Hill produces wines in a distinctive style.

Thanks, Hoke. I'll try the (moderated) Chardonnay

I always considered myself oak sensitive, and 2003 was not, I understand, a particularly strong fruited year, so I am surprised that I didn't get more oak from this Cabernet???