Napa Valley Carneros
This smooth, rich Chardonnay is the wine for you if your palate tends toward the “buttery” and “oaky” side. This is our version of the classic-style, oak-aged, creamy California Chardonnay.
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GOLD MEDAL, San Francisco Chronicle
Aromas & Flavors
The grapes for the 2014 Reserve Chardonnay come primarily from our vineyard in Napa Valley Carneros. This wine has elegant, upfront aromas and flavors of quince, apple, cinnamon, caramel, citrus, butter, pear, vanilla, graham cracker, peach, crème brûlée and hazelnut complemented by a lingering, toasted oak finish. The cool climate of Napa Valley Carneros imparts its unique finesse to the wine, while the Alexander Valley component adds an intensely rich mouth-filling character.
In addition to a wide variety of appetizers, shellfish and poultry dishes, the Reserve Chardonnay pairs perfectly with richer foods that enhance this fuller bodied and deliciously creamy wine.
How It's Made
Each individual lot for this wine is hand picked, whole-cluster pressed and then cold settled for two days in stainless steel tanks before moving to French oak barrels for fermentation. The wine completes 100 percent malolactic fermentation and is sur lie aged in French oak barrels, with bi-weekly stirring for eight months until blending in June. Then the blended wine is aged an additional seven months in neutral French oak until bottling.
Overall, 2014 was a good year. Spring produced great set, and despite a third year of drought conditions in our area, the vines produced ideal yields. Warmer temperatures during the summer months allowed fruit to achieve mature ripe flavors.
Pumpkin & Pear Risotto
Pasta & Side Dishes
The sweetness of the pear and texture of the pumpkin make this risotto a delicious side dish. Great with caramelized seared scallops, turkey or pork.
Pan-Seared Veal Chops with Apple Cognac Sauce
Pan-seared in a combination of peanut and olive oil, these veal chops are rich and flavorful. Tart green apples and fresh thyme are used to bring out the flavors in the veal. The sauce can be prepped 1 day ahead to save time if needed. Serve with onion pudding and a glass of FC Reserve Chardonnay.
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