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ZD Wines Chardonnay 2014

Chardonnay from California
    0% ABV
    • WE91
    • WW91
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    Winemaker Notes

    The 2014 Chardonnay highlights our commitment to artfully blending for richness, intensity and balance from long-term vineyard partners in Carneros, Monterey, and Santa Barbara counties. The wine is aged for 10 months in 100% American oak barrels which contributes to the richness and complexity of the wine. Aromas of juicy pineapple, guava and lemon zest mingle with notes of sweet vanilla and honeysuckle. The palate is round, full bodied and boasts a core of bright tropical fruit that is balanced beautifully by natural acidity.

    Critical Acclaim

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    ZD Wines

    ZD Wines

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    ZD Wines, California
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    ZD Winery began as a partnership of two aerospace engineers whose initials formed the name of the winery: Norman de Leuze and Gino Zepponi. In 1968 they rented a small farm building in the Carneros region of Sonoma County; theirs was the first new winery permit issued in Sonoma County for nearly 20 years. ZD's 1969 Pinot Noir carries the historical significance of being the first wine to have a Carneros designation on the label. During the 1970s, a very open-minded approach was taken towards trying new and different varieties and growing regions. Research was undertaken to discover which regions produced the winegrape varieties that best reflected ZD's developing style - wines with rich, vibrant flavors. Over the years, ZD experimented with Zinfandel from the Shenandoah Valley; Pinot Noir from Oregon, Napa and Santa Barbara; Chardonnay from Napa, Sonoma, Monterey and Santa Barbara; Gewürztraminer from the Carneros; and more, plus extensive experimentation with use of oak from different regions of the United States and France. After 10 years of producing wine as a part-time business, Norman left engineering to devote all of his time to doing what had become a full-time passion. A new winery was built near Rutherford in the Napa Valley in 1979. After a decade of experimentation with various grape varieties, ZD Winery returned to its original goals and limited production to only Chardonnay, Pinot Noir and Cabernet Sauvignon. Today, the de Leuze family continues to produce wines with a personal, hands-on approach.

    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 incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about 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 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.

    TEWT0630_2014 Item# 147122