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Kendall-Jackson Grand Reserve Chardonnay 2007

Chardonnay from Central Coast, California
  • WE91
  • RP90
13.5% ABV
  • RP90
  • WE90
  • WW89
  • RP91
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3.7 11 Ratings
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3.7 11 Ratings
13.5% ABV

Winemaker Notes

Elegant and tropical with hints of lemon oil essence, key lime and yellow grapefruit. Notes of ripe pineapple and mango can be found throughout this exquisitely balanced Chardonnay. Lushly layered and viscous with a firm acidity and enchanting creamy texture. The finish lingers on and on.

Critical Acclaim

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WE 91
Wine Enthusiast
Monterey's cool-climate flavors of lemons and limes marry richer, more tropical Santa Barbara notes in this creamy smooth Chardonnay. Oak plays a prominent role, lending an edge of vanilla and buttered toast. This is a very good price for the quality.
RP 90
Robert Parker's Wine Advocate
Some serious vineyards' fruit is included in this wine, which no doubt explains the big, tropical fruit-scented nose, fine acidity, and medium to full-bodied flavors. It is an amazing Chardonnay for the price.
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Kendall-Jackson

Kendall-Jackson

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Kendall-Jackson, , California
Kendall-Jackson
Back in 1974, Jess Jackson saw in the fine vineyards of California's cool coastal regions fruit with a variety of outstanding flavors. What if there was a way to produce from this abundance, a single outstanding "cuvée" that offered both quality and value? The result, first released in 1983, was Vintner's Reserve Chardonnay, a rich, round and flavorful wine, made with hand-crafted methods. That same year, Grand Reserve was introduced, a line of ultra-premium wines that represented the full potential of California's finest vineyards and winemaking. Today, over 5,000 acres of vineyard in California's coastal regions are farmed by Kendall-Jackson. Four separate wineries house what is possibly the single largest barrel-fermentation project in the world. But perhaps most important, is that Kendall-Jackson remains a family-owned winery.

Chateauneuf-du-Pape

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Rhône Blends

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With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

FED39464_2007 Item# 97406

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