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Flat front label of wine

JaM Cellars Butter Chardonnay 2016

Chardonnay from California
    14.8% ABV
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    4.4 49 Ratings
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    4.4 49 Ratings
    14.8% ABV

    Winemaker Notes

    The Butter Chardonnay is rich, bold and luscious. Made in the tradition of quality Californian winemaking, the grapes selected are juicy, ripe and bursting with flavor. This Chardonnay is cold fermented to a lush creaminess and is aged in a unique blend of oak. Butter brims with stone fruit and baked-lemon notes and has a lovely, long, vanilla finish. Simply put, it melts in your mouth.

    Critical Acclaim

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    JaM Cellars

    JaM Cellars

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    JaM Cellars, California
    JaM is short for John and Michele. The business was founded by John and Michele Truchard and Rob Lloyd. John was raised in the vineyards as his parents Tony and JoAnn were developing Truchard Vineyards. In 2003 Michele and John started john Anthony Vineyards and then later JaM Cellars along with Rob. Co-founder, Rob Lloyd, obtained his Masters Degree in Enology at UC Davis in 1999. After working with LaCrema Rob eventually became the winemaker at Rombauer Winery in Napa where he helped them become named Wine Spectators Top 100 Wines in the World in 2007. The brand was created in 2009 with the idea of giving wine lovers of all ages something that is easy to appreciate and afford. Our first release was in 2009, with our 2007 JaM Red Blend, which was joined in 2010 by our aptly named Chardonnay, Butter. Butter, a California Chardonnay, was created with the same idea in mind as JaM, giving white wine lovers of all ages a rich fruit, buttery, reasonably priced wine. Today our wines are crafted by winemaker Jeff Kandarian. Jeff joined the company after being a winemaker with Beringer's luxury brands and leading the winemaking efforts at King Estate in Oregon for 5 years.

    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 incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

    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’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

    In the Glass

    When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

    Perfect Pairings

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based 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. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

    SWS397374_2016 Item# 343817