Matt Parish Reserve Chardonnay Petaluma Gap 2022
Lavish, lively, and lush – Matt’s wondrous white is ‘pure pleasure’
Photo Credit: Frank Gutierrez
I originally met New Zealander turned Californian Matt Parish in May 2020, when he hired me to assist him with writing and social media. His offer of work came at the nick of time as I had just been laid off due to the pandemic.
Matt began making his namesake wines for Naked Wines USA in 2012 when he was the director of winemaking. In 2016, he left company employment and become an independent winemaker, but continued to make his wines exclusively for Naked Wines, whose business model allows him to focus solely on winemaking.
In 2017, Matt became the winemaker at Lula Cellars in Anderson Valley, where he makes primarily Pinot Noir, plus Chardonnay and Gewürztraminer. He joined Napa’s Azur Associates as their managing director of winemaking and production in early 2020. He also has his own winemaking consultancy, Vinture®.
Matt makes a variety of reds, rosés, and whites from highly regarded California appellations like Anderson Valley (Mendocino County), Napa Valley, and Petaluma Gap (Sonoma County) – as well as collaborates with other winemakers to craft wines from France and Portugal. He also enjoys making wines from “diamonds in the rough” – regions like California’s Contra Costa and El Dorado counties and Spain’s Montsant. Matt is hands-on during every step of the winemaking process, from vineyard to cellar.
In 2023, Matt added Petaluma Gap Chardonnay to his portfolio, and in April 2024, he sent me a sample of his latest vintage Reserve Chardonnay to try.
Matt Parish Reserve Chardonnay Petaluma Gap 2022
Lavish, lively, and lush – Matt’s wondrous white is ‘pure pleasure’
Matt takes Chardonnay to a whole other level with his Reserve. The grapes are hand harvested at night from Sonoma’s renowned Gap’s Crown and Sun Chase vineyards – where Petaluma Gap’s characteristically cool fog and winds allow for a longer growing season and extended hang time – resulting in idyllic ripeness.
After gentle whole-bunch pressing, the juice is fermented and aged sur lie for 10 months in one-of-a-kind, seasoned oak barrels a French cooperage made specially for Matt. “The monthly stirring of the yeast lees helped promote partial malolactic fermentation and mouthfeel,” said Matt.
Plush and powerful meet juicy and succulent in Matt’s full-flavored, top-tier Chardonnay. Cradled in a delicately creamy texture, zesty citrus, ripe stone fruit, and toasted oak flavors spring from the glass, enticing sip after sumptuous sip.
Matt recommends cellaring this wine for one to four years, but it can be enjoyed now through 2030. “Chill as you would any white but pull it out of the fridge or ice bucket and allow it to warm slightly for the fullest expression of its aromas and flavors,” advised Matt.
His favorite pairings include salads, rich white fish dishes, and roasted chicken. I also suggest trying it with buttery shellfish, cream-based pasta dishes, and triple-cream cheeses like Boursault, Brillat-Savarin, Butterkäse, and Saint-André.