Looking for a rarely-seen (this actually was, until not too long ago, primarily available through direct-to-consumer/Wine Club sales only!) Chardonnay that’s sure to be a total crowd-pleaser for Easter dinner? Check this guy out!
This wine is sourced from two sites in the southern part of the Napa Valley, with each fermented and aged separately. Around 40% of the blend was barrel-fermented and aged in French oak (with 40% new oak) where it underwent partial malolactic, while the rest was fermented in stainless. It clocks in at a modest (and delightful, especially considering the rising alcohol levels of California wines) 13.9% abv.
The wine pours a rich medium-gold, with bright intensity and clarity. The nose is rich, warm-climate Chardonnay, with golden and light tropical fruit notes, very subtle oak toast, and a hint of mineral. On the palate, it’s attractively ripe, with rich, lightly creamy/buttery apple and pear, peach, and light citrus notes, subtle toasty oak with a hint of creamy vanilla, and moderate acidity before closing with a slight kick of autumn spice.
This may not be my favorite style, but this is going to appeal to a lot of people. Its moderate buttery richness and ripe fruit will please lovers of California chardonnay, but there’s enough freshness that it’s not overdone. Pair this with richer seafood or shellfish dishes. Maybe mahi-mahi in a brown butter or creamy herb sauce?
$28.99/bottle on sale!
Cheers,
Dan
Rock Bridge Wine and Spirits 