2018 Rombauer Chardonnay

Year: 2018
Appellation: Carneros, Napa Valley
Country: USA-California
Wine Spectator: 88
Wine Advocate: 88
James Suckling: 90
Jeb Dunnuck: 89
White Wine
Alcohol by Volume: 14.5%
Price :
$34.95
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LAST CALL!

"Plush and spicy, with concentrated ripe apple and pear flavors, ladled with buttery notes. The creamy finish offers peach tart accents. Drink now. 220,000 cases made. -KM" (WS)

"The 2018 Chardonnay has a bombastic nose with loads of umami and savory notes over tropical fruits with notions of butter and sweet corn. The palate is medium to full-bodied, creamy and buttery with good freshness and a savory finish. Fans of oaky, buttery chardonnay will surely be pleased. 200,000 cases produced." (WA)

"This may be a little obvious, but it shows pretty, ripe cooked-apple, vanilla and praline character. Full-bodied, creamy and delicious. Drink now." (JS)

"The 2018 Chardonnay offers lots of buttered tropical fruits, brioche, and honeyed notes as well as a richer, rounded, nicely textured style on the palate. It has loads of sweet fruit yet stays clean and enjoyable." (JD)

Winery Notes:
Rombauer Vineyards began producing Chardonnay in 1982. In 1990, the Rombauer family made their first Chardonnay from the Carneros region, where San Pablo Bay meets the southern end of Napa and Sonoma valleys. There, the cool climate and clay soils offer ideal conditions for growing superior Chardonnay with the Rombauer hallmarks – intense fruit flavors balanced by fresh acidity.

Vineyards:
The fruit for this wine comes from vineyards in the Carneros region owned by the Rombauer family and select growers including the Sangiacomo family, long-term grower partners who have farmed this land for three generations.

Winegrowing:
Good rains in February lead to a warm summer, which then turned cool in August, resulting in a later harvest than the last few years. What followed was a long warm fall and near perfect growing conditions and extended hang time. In the end it was one of the longest harvests on record and also above average crop size. Sustainable farming practices throughout the growing season were tailored to each block with the assistance of aerial photos produced using NDVI (Normalized Difference Vegetation Index) technology. The fruit was hand-picked and sorted in the vineyard.

Winemaking:
The grapes were gently whole-cluster pressed while the fruit was still cool. The juice was pumped to tank to cold-settle overnight before it was racked to barrel for primary and malolactic fermentation. The lees were stirred every two weeks to give the wine rich flavors and a creamy texture.

Tasting Notes:
Pale yellow with a green tinge to the hue. Aromas of yellow peach, mango with a slight citrus note intertwine seamlessly with vanilla spice. The palate is rich and round, with the mango and vanilla fight for the lime light, while the creamy texture, vanilla and slight butter combine seamlessly. The balanced acidity closes out the finish bringing the multiple components into balance.


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