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Carmenet Cellar Selection Chardonnay 2002

Chardonnay from California
    0% ABV
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    Winemaker Notes

    Aromas and flavors of ripe pear, citrus, and pippin apple mesh with Tahitian vanilla bean and pineapple characteristics to create a wine with a smooth, supple body and bright, crisp finish. A great partner for a gathering of friends over a family-style dinner of spring pea risotto, roasted herb chicken, and fresh summer vegetables.

    For over twenty years, Carmenet has been making premier wines from vineyards throughout Sonoma County and the North Coast of California. From the ancient, twisted Zinfandel vines in Evangelho Vineyard to the fog-shrouded Chardonnay vineyards in Carneros, Carmenet has built a legacy of distinctive wines that exhibit a definitive California character.

    Building upon this tradition, Carmenet introduces a new line of California-appellated wines that are hand-crafted in the style and spirit of the original Carmenet wines. Named "Cellar Selection," the new line focuses on classic varietals and includes Sauvignon Blanc, Chardonnay, Merlot, and Cabernet Sauvignon. Classic used classic winemaking techniques such as malolactic fermentation and barrel aging were used to create balanced wines that are accessible and true to their varietal character.

    Critical Acclaim

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    Carmenet

    Carmenet

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    Carmenet, California
    CARMENET (pronounced "Car-men-ay") is a collection of California wines that embodies the art of blending and its ability to achieve top quality results. Offering distinctive mouth-filling flavors that wine enthusiasts seek out again and again, Carmenet Vintner’s Collection consists of three complex, full-bodied red blends and our beautifully balanced Chardonnay.

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.

    Chardonnay

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    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

    Sommelier Secret

    Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

    SWS91622_2002 Item# 77584