For product availability, please select your "Ship to" state above.Got it, I'll ship to California
Chateau Montelena Rose 2012
Chateau Montelena’s history is one of the deepest and most storied in the Napa Valley and California. Founded just north of Calistoga by a senator and San Francisco entrepreneur in 1882 at the turn of the century, it was one of the largest wineries in the state. Prohibition put an end to Montelena’s winemaking, and the next major era began in 1968, when Jim Barrett purchased the estate. Jim fell in love with this exceptional property, blessed with a complex mix of soils, slopes and biodiversity of wildlife and fauna. He had a dream of creating wine at the level of the great First Growths of Bordeaux, and set about replanting the vineyard, outfitting the winery with modern equipment, and studying the processes necessary for farming and winemaking at the highest quality level.
In 1976 Chateau Montelena put California at the forefront of the wine world. That year a who’s-who of the French wine and food establishment gathered for a grand tasting at the Inter-Continental Hotel in Paris. Four white Burgundies were tasted against six California Chardonnays. When the scores were tallied, the French Judges were convinced that the top-ranking white wine was one of their own. In fact, it was Chateau Montelena’s 1973 Chardonnay, rated above all other wines. This seminal event has been memorialized in the book "The Judgment of Paris," by George Taber, as well as in the 2008 feature film Bottle Shock.
Today Chateau Montelena’s distinct 19th century stone structure stands as a quality icon in Napa Valley, consistently producing some of the finest wines in California. Master Winemaker Bo Barrett, Jim’s son, now runs the estate with the help of Winemaker Matt Crafton and Vineyard Manager Dave Vella.
One of the world's most highly regarded regions for wine production as well as tourism, the Napa Valley was responsible for bringing worldwide recognition to California winemaking. In the 1960s, a few key wine families settled the area and hedged their bets on the valley's world-class winemaking potential—and they were right.
The Napa wine industry really took off in the 1980s, when producers scooped up vineyard lands and planted vines throughout the county. A number of wineries emerged, and today Napa is home to hundreds of producers ranging from boutique to corporate. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Napa whites are usually Chardonnay and Sauvignon Blanc.
Within the Napa Valley lie many smaller sub-AVAs that claim specific characteristics based on situation, slope and soil. Farthest south and coolest from the influence of the San Pablo Bay is Carneros, followed by Coombsville to its northeast and then Yountville, Oakville and Rutherford. Above those are the warm St. Helena and the valley's newest and hottest AVA, Calistoga. These areas follow the valley floor and are known generally for creating rich, dense, complex and smooth reds with good aging potential. The mountain sub appellations, nestled on the slopes overlooking the valley AVAs, include Stags Leap District, Atlas Peak, Chiles Valley (farther east), Howell Mountain, Mt. Veeder, Spring Mountain District and Diamond Mountain District. Wines from the mountain regions are often more structured and firm, benefiting from a lot of time in the bottle to evolve and soften.
Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.
Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.