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Flat front label of wine

Kendall-Jackson Vintner's Reserve Chardonnay 2003

Chardonnay from Sonoma County, California
  • RP89
0% ABV
  • WE91
  • WE91
  • WS91
  • WE91
  • WS88
  • WE88
  • RP89
  • RP89
  • RP90
  • RP89
  • RP89
  • RP87
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5.0 1 Ratings
0% ABV

Winemaker Notes

"The Vintner's Reserve series includes the 2003 Vintner's Reserve Chardonnay, perhaps the finest example of this cuvee yet produced. There are 1.9 million cases, and it is the same wine no matter when it is bottled. Approximately 80% comes from the estate vineyards, and, amazingly, the entire cuvee is aged for 6.9 months in both French and American oak. Lees stirring is done for about one month. Undeniably the best Chardonnay for the price in the marketplace, it offers notes of crushed minerals intermixed with lemon custard, orange skins, and tropical fruits. This crisp, medium-bodied, elegant, dry Chardonnay is an astonishing achievement considering the quantity produced as well as its price."
-Wine Advocate

Generous tropical fruit, apple, citrus and melon aromas and flavors are complemented by buttery, toasty oak complexity. The rich, polished palate leads to a crisp, lingering finish. A delicious aperitif and a fine accompaniment to seafood, chicken and creamy pastas.

Critical Acclaim

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RP 89
Robert Parker's Wine Advocate
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Kendall-Jackson

Kendall-Jackson

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Kendall-Jackson, Sonoma County, California
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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.

Sonoma County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

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.

ALL5589744_2003 Item# 80062