- Item #: i_220510Bottle Size: 750mlThis smooth, rich Chardonnay is the wine for you if your palate tends toward the “buttery” and “oaky” side.
It would be hard to hear the name Ferrari- Carano and not think of world-class wine. From a small, 30-acre plot of grapes purchased in 1979, to today’s 1,500 acres in six different appelations, Ferrari-Carano owns some of the finest properties in all of California. Their wines are recognized by the critics and are listed on the menus of some of the finest restaurants in the world. While tasting through the current lineup at a recent luncheon, it was their Reserve Chardonnay that truly garnered the limelight.
Coming from their property in Carneros, the long, cool growing season matures the fruit slowly, giving it plenty of time to gain in richness and depth while retaining a higher acidity and tighter structure than fruit in warmer climate. Combine this with the wine’s aging in a high percentage in new oak, and you get a Chardonnay that is both fresh, lively, yet rich and decadent. This wine entices with aromas of quince, apple, cinnamon, caramel, citrus, butter, vanilla, and graham cracker complemented by elegant, upfront flavors of pear, peach, and a lingering, toasted oak finish.
- Item #: i_237880Bottle Size: 750MLRob Lloyd (who was formerly on the winemaking team at Rombauer) has produced an unabashed California Chardonnay. The grapes come from two Sangiacomo Vineyard sites, Home Ranch and Green Acres in the Carneros region. Picked at their peak of ripeness, the grapes are gently pressed, settled, and moved to barrels to be cold fermented. The room is kept at a very low temperature keeping the wine from fermenting too rapidly and thus losing its aromatics. The wine slowly undergoes primary and secondary fermentation for nime months before being racked off its primary lees and bottled.
- Item #: i_255200Bottle Size: 750mlThe fruit for this wine comes from vineyards in the Carneros region owned by the Rombauer family and select growers including the Sangiacomo family, long-term grower partners who have farmed this land for three generations. The grapes were gently whole-cluster pressed while the fruit was still cool. The juice was pumped to tank to cold-settle overnight before it was racked to barrel for primary and malolactic fermentation. The lees were stirred every two weeks to give the wine rich flavors and a creamy texture.
Enticing aromas of vanilla, peach and mango are layered with apricots, 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.