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$11.95
Canoe Ridge is one of Washington State's most recognized wineries, with an estate in the Horse Heaven Hills region along the state's southern border. Their well-drain soils, cool nights, Read More...
and low rainfall (about 6-8" annually) translates to excellent flavor concentration. The vineyard's latitude and south- and north-facing orientations help vines soak up more than 17 hours of sunshine per day at the peak of summer, resulting in rich, fully mature flavors and supple tannins.
Canoe Ridge's "The Expedition" lineup of wines was inspired by explorers Lewis & Clark. The mindset here was to explore the possibilities of blending some of the extra wine after crafting their flagship wines. Now, while we taste hundreds of "value" wines during the course of the year, there are very few that standout as having high quality to price rations. When we tasted these Expedition wines, we had to do a double take with the vendor; these wines absolutely rocked! The Chardonnay and Cabernet Sauvignon were the stars of the show, and we had to immediately bring them in and share this find with our customers!
Light gold / butterscotch in color, this wine has a rich nose of lemon cream, butter, and philo dough. Flavors of roasted nuts, citrus, lemon curd, butter, and a tough of oak greet you upon entry. Rich and expressive on the palate, this wine has weight, yet still retains mouth-watering acidity to keep things fresh and lively. This really taste like it should cost more…but don't tell the winery!
Canoe Ridge's "The Expedition" lineup of wines was inspired by explorers Lewis & Clark. The mindset here was to explore the possibilities of blending some of the extra wine after crafting their flagship wines. Now, while we taste hundreds of "value" wines during the course of the year, there are very few that standout as having high quality to price rations. When we tasted these Expedition wines, we had to do a double take with the vendor; these wines absolutely rocked! The Chardonnay and Cabernet Sauvignon were the stars of the show, and we had to immediately bring them in and share this find with our customers!
Light gold / butterscotch in color, this wine has a rich nose of lemon cream, butter, and philo dough. Flavors of roasted nuts, citrus, lemon curd, butter, and a tough of oak greet you upon entry. Rich and expressive on the palate, this wine has weight, yet still retains mouth-watering acidity to keep things fresh and lively. This really taste like it should cost more…but don't tell the winery!
$9.99
Fruit-focused, it captures the bright pear, apple, citrus and stone fruit character of grapes grown in Monterey County along California’s Central Coast. Hints of floral and spice highlight Read More...
the aromas and echo on the palate. Balanced flavors mingle crisp, natural acidity with a rich, creamy texture from sur lie aging. Enjoy this Chardonnay with flavors from the ocean, (crab cakes, grilled fish, prawns or scallops and angel hair pasta tossed with a cream sauce) or pour with grilled chicken or pork, creamy chowders and mushroom risotto.
$17.99
Winery tasting notes: Our 2008 Estate Chardonnay bursts with exuberant citrus and tropical notes with candied Meyer lemon zest and fresh pineapple at the forefront, enhanced Read More...
by hints of vanilla and toasty oak. Echoing the nose, luxurious lemon curd and tropical fruit flavors dominate the palate along with nuances of wild fennel and nutmeg contributed by our signature Chamisal Spice.
$12.95
This just may be the best No Oak Chardonnay in the house! And it's no surprise that it comes from Chamisal Vineyards; it's the same winery that brought us the Goss Creek Chardonnay Read More...
last year, and was one of our best Wine of the Month offerings in years! In fact, we STILL have people coming in looking for that sold out wine! The grapes for this bottling come from two sustainably farmed vineyards; one near the Santa Lucia Highlands appellation, and the other a few miles from the Chamisal vineyard. Both vineyards have a similarly fresh and bright characteristics. No oak is used in the winemaking process so the wine may showcase the essence of Chardonnay. 25% of the wine was put through maolactic fermentation to soften the acids, without adding buttery flavors.
Intended as a pure expression of what the Chardonnay varietal represents, Chamisal's 2011 Stainless Chardonnay has loads of fresh pineapple, lemon zest, golden apple and white peach fruit on the nose and palate. This wine has mouthwatering acidity, is bright and succulent profile, and a long finish of ripe, fresh flavors.
$18.99
Wine maker's notes: Our Classic Sonoma County Chardonnay exhibits ripe fruity flavors of pear, crisp green apple, vanilla and toasty caramel. A medium-bodied wine, approximately 70% Read More...
is barrel-fermented to integrate fruit and oak flavors. Partial malolactic fermentation adds a rich texture and buttery component on the palate. Sonoma County Chardonnay is aged in the barrel for 6-8 months before bottling.
$20.99
Pale gold in color with a green tinge, the Chardonnay greets the nose with aromas of pear, peach and citrus, as well as some sweet toast. In the mouth, the wine is alive with Read More...
the vibrant flavors of concentrated fruit, with a hint of toast. A full bodied wine, this Chardonnay shows balance and exhibits a long, crisp finish.
$11.99
Our 2010 North Coast Chardonnay is packed with pear, apple, and citrus aromas and shows exceptional depth and body. It offers rich flavors of green apple and lemon and is surrounded Read More...
by toasty French oak, followed by a crisp, clean, lingering finish. 50% of this Chardonnay is barrel fermented in new and one year old French oak and aged sur lie. It is a blend of the best Chardonnay vineyards from the North Coast's cool growing regions. Enjoy it on its own or pair it with your favorite grilled poultry or seafood. I hope you enjoy this wine as much as my family and I do." - Bruce R. Cohn, Proprietor & Tom Montgomery, Winemaker
$10.98
Washington State Chardonnay can be a bit tricky at times, but when you get it right, you’ve hit gold! Well, you guessed it, winemaker Ray Einberger got it right and has made one of Read More...
the more exiting Washington whites we’ve had in a while! The majority of the wine was fermented in oak barrels for complexity and fruit integrity, while the remainder was fermented in stainless steel to retail minerality and elegance. Earning 90 points from Wine Spectator and a “Smart Buy”, this shows aromatics of slight mineral, apple, pear, smoke and Horse Heaven Hills dust open this elegant yet racy, medium-bodied Chardonnay. A balanced palate of fruit and French oak leads to a seductive, creamy vanilla finish.WINE SPECTATOR 89 POINTS Ripe and generous, not heavy, but heady with spice-accented pear, honey and floral aromas and flavors, echoing nicely. Drink now.
$17.95
Winemaker Wells Guthrie has acheived great success with his Tous Ensemble Pinot Noir, and he has now produced a Chardonnay to partner with it! Sourced from Ferrington and Savoy Vineyards, Read More...
two properties highly respected by most winemakers in California's North Coast, saw zero oak.
Bright and refreshing, the stainless-steel-fermented Tous Ensemble Chardonnay balances citrus fruit with stony minerality. Tangerine and lemon peel aromas lead to a smooth and well-textured mouthfeel with vibrant acidity and a chalky finish reminiscent of great Chablis.
Bright and refreshing, the stainless-steel-fermented Tous Ensemble Chardonnay balances citrus fruit with stony minerality. Tangerine and lemon peel aromas lead to a smooth and well-textured mouthfeel with vibrant acidity and a chalky finish reminiscent of great Chablis.
$29.99
Reserva Dorada comes from the same grapes as their Estate Chardonnay but the treatment in the cellar is different. The grapes are whole-cluster pressed, the juice is cold settled overnight, Read More...
and then put into Francois Freres French oak (50% new) for fermentation. At this point no yeasts are introduced, only Native Yeasts are allowed to ferment the juice. This results in better texture and richer mouthfeel in the finished wine. The wine is allowed to go through malolactic, on it’s lees, and aged for 12 months before racking, assembling a blend, and returning the wine to barrel for an additional 4 months aging (total time in barrel 16 months).
The wine is then bottled, unfiltered. Only 150 case produced. The wine displays rich aromatics of spiced pear, vanilla, and barrel toast. The palate is impressively rich with flavors of baked apple, buttercream, lemon zest, and mineral. Classic Central Coast acidity holds the wine together, finishing long and full with citrus and pear notes.
$39.99
ROBERT PARKER'S THE WINE ADVOCATE 94 POINTS - "The current releases begin with the 2009 Chardonnay DuBrul Vineyard Estate which was aged 17 months sur-Read More...
lie with batonnage in 50% new French oak. Aromas of buttered popcorn, baking spices, floral notes, melon, and tropical fruits inform the nose of a creamy-textured, voluminous, full-flavored, nicely proportioned wine that is likely to evolve for 1-2 years and drink well for up to a decade."
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