Mutt Lynch Unleashed Chardonnay 2016

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  Ponzi Reserve Chardonnay 2014, Willamette Valley

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  $42.00

  The Chardonnay grapes for the Ponzi Reserve Chardonnay 2014 were grown at Ponzi’s Aurora and Avellana Vineyards, as well as Alloro Vineyard, all located in the Chehalem Mountains AVA. Chardonnay for this cuvée also comes from Thistle Vineyard in the Dundee Hills AVA. All fruit is LIVE or Certified Organic.  The perfumed nose shows notes of white peach, rose petal, nectarine and ripe melon. The mouth is layered with flavors of shortbread, candied tangerine and warm spices. The lemon chiffon finish is long and silky.  This is a delicious Chardonnay – ready to jump into warm weather and grilled fish dinners!

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  Rombauer Chardonnay 2018, Carneros

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  $39.00

  Rombauer Vineyards began producing Chardonnay in 1982. In 1990, the Rombauer family made their first Chardonnay from the Carneros region, where San Pablo Bay meets the southern end of Napa and Sonoma valleys. There, the cool climate and clay soils offer ideal conditions for growing superior Chardonnay with the Rombauer hallmarks — intense fruit flavors balanced by fresh acidity. Enticing aromas of vanilla, melon and mango are layered with apricot, creme brulee, butter and a slight minerality. Those scents are echoed as flavors on the creamy, rich palate, along with peach, pie crust and baking spices. The long, smooth finish is marked by mouthwatering acidity.

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  Steele Cuvee Chardonnay 2017

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  $25.00

  Steele’s flagship white wine, California Cuvee Chardonnay, really shows off Jed Steele’s wizardry in blending. As with all great wines, the process begins with the selection of the right vineyards. They have worked with most of the great Chardonnay vineyards in California and have chosen six prestigious properties to obtain the grapes for this wine. 
  With the exception of the Lolonis vineyard fruit (which was stainless steel fermented and then barrel aged for 4 months). The Steele Chardonnay Cuvee 2016 is fermented in barrel (20% new) and aged sur-lees for about eight months. Stirring the barrels regularly aids in the completion of malolactic fermentation, yielding complexity, depth of flavor and aroma. The Santa Maria vineyards add a tropical fruit character to the wine, flavors and aroma of mango, pineapple, and papaya. The Sonoma vineyards attribute citrus character and acid to the cuvée. The Mendocino vineyard, Lolonis, has a flavor profile that leans toward apples aromas of apple crisp and cinnamon. Halibut with a white wine burre blanc sauce would complement the complex flavors of the Cuvée Chardonnay nicely.

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