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Chandon California Chardonnay 2000

Chardonnay from Carneros, California
    0% ABV
    • RP91
    • WE90
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    Winemaker Notes

    Domaine Chandon is proud to release its first ever Carneros Chardonnay, the only white grape in the noble trio of Champagne varieties that includes Pinot Noir and Pinot Meunier. While we have been a pioneering grower and vintner of Carneros Chardonnay for our sparkling wines since 1973, we committed ourselves to releasing a 2000 vintage "still" Chardonnay that could capture the essence of our vineyard terroir. Our experience handling expertly-grown Chardonnay fruit for our sparkling wine program allows us to borrow techniques to gently extract the juice, resulting in a soft and elegant yet complex palate. In true Burgundian style, our focus is on balance-achieving just the right harmony of components.

    The 2000 season was generally regarded as one of exceptional quality with cool evening growing conditions prevailing. Yields were slightly lower than normal, resulting in small berries with excellent fruit concentration. Pale straw hues reflect in this brilliantly clear wine. The complex aromas are reminiscent of spicy honey and melon with a subtle layer of toasty oak. As you enjoy the flavors look for layers of sweet apple, toffee, orange blossom and crème brûlée that finish with a flinty note reflective of the Carneros terroir.

    Domaine Chandon's Executive Chef Eric Torralba and Winemaker Wayne Donaldson suggest serving our Carneros Chardonnay with grilled salmon, ginger chicken, spring rolls, Caesar salad (with lots of shaved parmesan!) or Thai spiced sea bass.

    Critical Acclaim

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    Chandon California

    Chandon California

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    Chandon California, Carneros, California
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    Chandon California is Born French, Raised in California

    Born in 1973 from the sparkling connection between two pioneers, and raised among the peaks and valleys of the golden state of California, we are Chandon California. The vision of our founders? To make the very best Californian sparkling wine possible. Vibrant, fresh, approachable, Chandon California uses the same three noble grape varieties used in Champagne (Chardonnay, Pinot Noir and Meunier), but our grapes enjoy the sunnier Californian climate, resulting in flavor that is more fruit-forward. We invite you to grab your squad, pop a bottle, and discover more.

    Carneros

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    Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. The cooling winds from the abutting San Pablo Bay, combined with lots of midday California sunshine, create an ideal environment for producing wines with a perfect balance of crisp acidity and well-ripened fruit.

    This cooler pocket of California lends itself to growing Pinot Noir, Chardonnay and Syrah. Carneros is an important source of sparkling wines made in the style of Champagne as well.

    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.

    PIM66346_2000 Item# 53601