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J Vineyards Russian River Chardonnay 2017

  • JS92
  • WW91
750ML / 14.3% ABV
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  • WS92
  • WW91
  • WE90
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750ML / 14.3% ABV

Winemaker Notes

The J Vineyards Russian River Valley Chardonnay is creamy and generous with aromas of golden apple, pineapple, tangerine, and a hint of ginger. Made with nearly all free run juice, this Chardonnay is bright and fruit forward with a broad lemon custard mid-palate. The oak is spice-driven and integrated, which complements the ripe fruit flavors and bright acidity.

Critical Acclaim

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JS 92
James Suckling

There are some lovely florals to this, such as jasmine, then loquat and nectarines, as well as undertones of citrus rind, vanilla and dried spices. Full-bodied with a wonderful mouthfeel and density, but a driven line of acidity and focus. Drink now.

WW 91
Wilfred Wong of Wine.com
COMMENTARY: When J Vineyards entered the marketplace in 1986, I didn't know what to think? Is this going to be an adjunct to Jordan Vineyards or what? In a short time, J Vineyards had established itself as a first-class producer of sparkling wines, Chardonnays, and Pinot Noirs, and a few other cool grape varieties. The 2017 J Vineyards Chardonnay is an excellent example of Russian River Valley royalty. TASTING NOTES: This wine is omnipresent. Its aromas and flavors of ripe apples, well-placed oak accents, and earth should make it beautiful accompaniment with steamed Dungeness crab in drawn butter. (Tasted: December 10, 2018, San Francisco, CA)
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J Vineyards

J Vineyards & Winery

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J Vineyards & Winery, California
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Since 1986, J Vineyards & Winery has developed a reputation as one of the top sparkling and varietal wine producers in California. Known for its celebrated estate vineyards and world-class hospitality, what truly sets J apart is its Traditional Method sparkling process and elevated winemaking techniques. Winemaker Nicole Hitchcock showcases her expertise and the diversity of California winegrowing regions through a portfolio of acclaimed varietal and sparkling wines. Visit the renowned hospitality center in the heart of the Russian River Valley to enjoy one of the many tasting experiences or the innovative pairings created by Executive Chef Carl Shelton in the Bubble Room.

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Russian River

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A standout region for its decidedly Californian take on Burgundian varieties, the Russian River Valley is named for the eponymous river that flows through it. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.

Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, farther from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and Chardonnay.

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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.

PBC9017193_2017 Item# 516418