2016 Brosseau Vineyard Chardonnay

The Brosseau estate in the Chalone appellation is arguably the most unique vineyard source in the Testarossa line-up. Standing 1,600 feet above sea level in Monterey County’s Gabilan Mountains, you can actually see the Brosseau Vineyard’s terroir. The rocky crags and peaks of nearby Pinnacles National Monument loom over the almost moonscape-like panorama. This is the heart of the historic Chalone appellation, where you can literally taste the district’s ancient decomposed granite and limestone soils in every drop of wine. Owned by Testarossa Director of Winemaking, Bill Brosseau’s family, the property was originally planted in 1980. Brosseau manages the entire process from the dirt to the bottle and the results are stunning.

Tasting Notes

Medium straw hue. Engaging scents of white peach, ripe apricot, honeysuckle, ripe fig and kiwi. Upon further review, there are notes of lemon-zest, almond, coconut, and pineapple which round out the nose. Once in the palate, these qualities continue with tropical and citrus notes leading the way. The pure, deep, and creamy texture is perfectly balanced by zesty acidity. This hedonistic wine ends strong with a rich, long, yet youthful touch. Enjoy this classic wine from now until 2028.

~Bill Brosseau, Director of Winemaking


WEATHER HOLD ADVISORY - Please note that due to the fragile nature of wine and the impending winter season, we are  unable to ship wine to states whose temperatures have fallen below 32 degrees Farenheit. If you feel your area might be impacted, please contact us at clubt@testarossa to inquire about shipping options.


93 Points / Antonio Galloni's Vinous

Pale yellow-gold. Displays heady aromas of ripe pear, peach nectar and Meyer lemon, which are complemented by subtle hints of toasty lees and fennel. Juicy and seamless on the palate, offering concentrated orchard and pit fruit flavors that pick up sexy oak spice and honey flourishes on the back half. Finishes sappy, broad and long, leaving a buttered-toast note behind. Read more