California Sonoma Chardonnay

Price: $17.99
The 2011 Sonoma County Chardonnay is one of the most elegantand reserved Chardonnays we have ever produced. It featurescitrus, green apple, vanilla and caramel in the nose with a dollop ofroasty/toasty oak on the palate. It is an understated, balanced andrefreshing wine that pairs beautifully with food.Blend: 97% Chardonnay, 3% mixed whites
Price: $19.99
This vibrant Chardonnay offers enticing aromas of lemon meringue, honeysuckle and vanilla cream. On the palate, bright citrus flavors dominate with hints of rich tropical fruit contributing weight and texture. Excellent acidity adds length and focus to a crisp, lingering finish.
Price: $27.00 $17.99
Price: $27.00 $17.99
Enticing aromas of peach, apricot and green apple flirt with the nose, while flavors of white nectarine, pear and citrus dance on the palate. Lively acid and subtle creaminess.
Price: $16.99
This voluptuous Sonoma County Chardonnay has notes of green apple and pear. Honeysuckle and nectarine are noticeable in the creamy right texture of the wine. The result is a balanced, approachable summer sipper.Blend: 97% Chardonnay, 3% Pinot Gris
Price: $13.99
The 2012 Sonoma County Chardonnay is a rich gold color with beautiful aromas of lemon curd, modest yellow apple, and caramelized vanilla. It's a medium bodied wine that rests nicely on the palate, exuding ?avors of bright apple and butterscotch,and ?nishes with round notes of toasted oak from the barrel fermentation. This is a nice wine that is perfectly balanced ...
Price: $21.99
The term ‘304’ for this un-oaked Chardonnay comes from the steel industry’s designation for the food-grade stainless steel that is produced with the highest possible nickel and chromium content. Neyers' Chardonnay ‘304’ is fermented, then aged in these high-grade stainless steel tanks, and has no wood aging. It’s given extended yeast-lees contact through a pump-over system that enhances the ...
Price: $15.99
Rodney Strong barrel fermented 60% of this wine and aged that portion in barrel for six months, stirring the lees every month. This method offers the wine a touch of brown spice and vanilla, while cold fermenting the remainder to maximize a fresh fruit-forward character. Bright lemon and apple aromas mingle with hints of toasty barrel complexity, while on the ...
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