Processing Your Order...

Search for ""

Update your browser to enjoy all that Wine.com has to offer.

It's easy to update and using the latest version
of Internet Explorer means all your web browsing will be better.

Yes, Update Now
Flat front label of wine
Flat front label of wine

Jefferson Reserve Chardonnay 2002

Chardonnay from Virginia
    0% ABV
    All Vintages
    Currently Unavailable $16.99
    Try the
    16 99
    16 99
    Save $0.00 (0%)
    Ships Tue, Jan 29
    Limit 0 bottles per customer
    Sold in increments of 0
    Add to Cart
    0
    Limit Reached
    0.0 0 Ratings
    My Wine Share
    Vintage Alert
    Alert me when new vintages are available
    Rate for better recommendations
    (256 characters remaining)
    Cancel Save

    0.0 0 Ratings
    0% ABV

    Winemaker Notes

    This "sur lies" style produces an intense, complex wine. The lees provide a spicy characteristic that blends favorably with the apple, pear and toasted oak flavors. This wine has longevity of three to five years and a lean, elegant style that opens up in the glass. Serve this wine with a variety of seafood and poultry dishes, especially those that are heavily sauced.

    Alcohol: 12.8% by volume

    Critical Acclaim

    All Vintages
    Jefferson

    Jefferson Vineyards

    View all wine
    Jefferson Vineyards, Virginia
    In 1774, Thomas Jefferson convinced an Italian winemaker, Filippo Mazzei, to move onto land adjoining Jefferson's home, Monticello, located in Charlottesville, Virginia. At Jefferson's urging, Mazzei agreed to grow European vinifera wines, and he soon produced two barrels of wine from six of the best varieties of wild grapes. Upon sampling his creation, Mazzei was very pleased with Virginia's grapes and soil. He found Virginia land to be superior to that of Italy: "In my opinion, when the country is populated in proportion to its extent, the best wine in the world will be made here...I do not believe that nature is so favorable to growing vines in any country as this."

    In 1981, on the same land that Mazzei first planted his vines, Jefferson Vineyards was established, fulfilling a vision conceived some 200 years earlier. Today, Jefferson Vineyards produces numerous award-winning wines on 650 acres of historic land high atop the Monticello Appelation.

    Virginia

    View all wine

    Diversity of landscape, terrain and climate make Virginia one of the most exciting American wine producing states today. Its viticultural history reaches as far back as 1607 when early settlers made the first wine from indigenous American grapes.

    Thomas Jefferson imported the first French varieties to Virginia and grew the Vitis vinifera species (the European species), though not with great success.

    Today, however, increased knowledge and optimal vineyard management techniques bring prosperity with a great number of diverse varieties. Virginia’s varied landscape has created seven distinct AVAs (American Viticultural Areas).

    Encouraged by an enthusiastic state government, fine wine production in Virginia continues to flourish. The state achieves success with a variety of wine types and styles including sparkling wines, Bordeaux Blends, Nebbiolo, Chardonnay, Viognier and less common whites like Petit Manseng and Vermentino.

    Chardonnay

    View all wine

    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.

    DIM71351_2002 Item# 76458