Cruse Wine Co. 'Rorick Vineyard' Chardonnay, Sierra Foothills, CA 2023

Cruse Wine Co., founded by Michael Cruse, is celebrated for its fresh, terroir-driven California wines that emphasize elegance over power. With a commitment to minimal intervention, Cruse has become a standout voice in the new wave of California winemaking, crafting precise and expressive wines from carefully chosen vineyard sites.

• WINEMAKER: Michael Cruse

• FARMING: Organic (not certified)

• VARIETY: 100% Chardonnay

• TERROIR: Rorick Vineyard sits at 2,000 feet elevation in the Sierra Foothills on limestone and schist soils, providing vibrant acidity and mineral tension in the fruit.

• VINIFICATION: Whole-cluster pressed; spontaneous fermentation with native yeasts in neutral oak.

• AGING: Aged in neutral French oak barrels for 9 months on the lees without stirring.

• TASTING NOTES: Bright and linear with notes of lemon curd, white peach, crushed stones, and a touch of flint. The palate is racy and saline with a textured, savory finish.

• FOOD PAIRINGS: Ideal with seared scallops, roasted chicken with lemon and herbs, or aged goat cheese.

From Our 2025 Bottle Cult Notes:

This isn’t your everyday Chardonnay, and we’re happy about it. Winemaker Michael Cruse has made a name crafting California wines that walk the line between serious and totally crushable, and this bottling from the high-elevation Rorick Vineyard in the Sierra Foothills is no exception. This wine will challenge your perception of what California Chardonnay can be.

Fruit quality is a particular source of pride for Michael. Planted on limestone and schist at 2,000 feet elevation, Rorick fruit brings energy and minerality in abundance. 2023 was a cool vintage in all the good ways; there’s ripeness with an electric edge. Cruse keeps the winemaking hands-off: native fermentation, minimal SO2, and just enough time in neutral oak to round things out without getting in the way.

In the glass, this wine is a fine example of texture and tension. Aromas of ripe pears, jasmine, and crushed seashells lead into a palate that’s both racy and mouth-coating. There’s lemon cream pie, white peach, and a saline character that makes you want another sip before you’ve finished the first. The acid is well integrated, giving structure without a harsh bite.

This is Chardonnay for the acid freaks, the terroir nerds, and anyone who’s tired of buttery oak bombs. Pair it with sashimi, eggs benedict, or literally nothing. It is that compelling.—Manuel Plaza, DECANTsf