Rombauer Chardonnay 2018, Carneros

Related Products

• 

  White Oak Chardonnay 2016, Russian River

  Add to cart

  $25.00

  Golden delicious apple, Anjou pear and subtle toasty oak notes form the basis of this impeccably balanced Chardonnay. The tropical fruit flavors and the weight of this wine along with a silky texture combine to create an exceptionally long finish. 100% Chardonnay from the Russian River Valley.

  Add to cart

  Share

  Share on:

  facebook

  twitter

  google

  pinterest
• 

  Hahn Chardonnay 2018, Monterey County

  Add to cart

  $22.00

  The Chardonnay grape favors cooler climates. Most of the fruit for this wine grows in the Arroyo Seco appellation of Monterey County where cool winds from Monterey Bay bathe the vineyards. This climatic condition causes fruit to ripen slowly, resulting in balanced, vibrant flavors, while the region’s rocky-loam soils help juxtapose ripeness with acidity. Hahn’s own vineyards in Santa Lucia Highlands and Arroyo Seco AVAs are a significant source of fruit for this Chardonnay.

  This rounded and supple Chardonnay delights with aromas of pineapple, mango, pear and vanilla that gracefully give way to flavors of green banana, baked apples and toffee. Its ample mouthfeel reveals a delicate acidity beautifully balanced with a lingering note of sweet butter on the creamy finish. They age this 100% Chardonnay in 40% new French oak, with the balance in neutral oak.

  Add to cart

  Share

  Share on:

  facebook

  twitter

  google

  pinterest
• 

  Steven Kent Merrillie Chardonnay 2015, Mission Ranch, Arroyo Seco

  Add to cart

  $34.00

  The Mirassou family – the oldest winemaking family in the United States – have been pioneers in a number of important ways. One of the most relevant in terms of this new Chardonnay release is that they were the first family to plant vineyards in modern-day Monterey County in 1961. Aged on the lees for about 10 months and barrel-fermented in about 50% new French oak, three sub-lots of Chardonnay were blended and bottled without filtration or fining. Each sub-lot (of roughly equal size) was fermented with a different yeast regimen. For one portion we did “native” fermentation (letting the ambient yeast environment ferment the must) while the other lots were fermented with one of our favored cultured
  yeasts: CY-3079 and QA23. Each lot was wonderfully individualistic, differing in flavor, aroma, and texture. Together, they created a wine of finesse and elegance; mouth-filling richness underscored by precise, length-producing acidity.

  Add to cart

  Share

  Share on:

  facebook

  twitter

  google

  pinterest