Rombauer Carneros Chardonnay (750ml)
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In 1972, when Koerner and Joan Rombauer moved their two children, two horses and five dogs to Napa Valley, they were already well acquainted with the natural relationship between food and wine. Koerner’s great aunt Irma Rombauer wrote the internationally renowned cookbook, The Joy of Cooking, and his German ancestors had deep roots in the winegrowing region of Rheingau. Koerner and Joan established Rombauer Vineyards in 1980, and in 1984 they released their first California-style Chardonnay and Cabernet Sauvignon wines. Four decades later–and still family owned–the winery has become widely acclaimed for its wines. They continue to craft expressive wines and are committed to sustainable farming and are Napa Green Winery Certified.
Ripe peach, mango, citrus fruits, spice, and pie crust aromas all mingle and lift from the glass. The citrus supported by notes of apricot continues onto the palate which is concentrated with a rich, creamy middle palate, and strong supporting acidity. The finish is long and marked with hints of vanilla. This wine will continue to build richness as it ages in the bottle. The Rombauer family suggest having this is their favorite Joy of Cooking® pairings, Tuna-Avocado Burgers, Lobster Rolls and Fettuccine with Salmon and Asparagus.
Rombauer Vineyards produced their first Chardonnay with the 1982 vintage, but it wasn’t until 1990 that the Rombauer family made their first Chardonnay from the Carneros region, where the San Pablo Bay meets the southern end of Napa and Sonoma valleys. The cool climate and soils of this region provide ideal conditions for this quinessential Carneros Chardonnay with the Rombauer hallmarks of intense fruit flavors balanced by fresh acidity.
The fruit for this wine comes from vineyards sustainably farmed 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. 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 fermentations. The lees were stirred every two weeks to give the wine rich flavors and a creamy texture. The wine spends 9 months in French and American oak barrels (30% new).