Napa Valley Carneros
90 Pts. by Wine Spectator! 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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90 Points, Wine Spectator
James Laube, 07/31/2017
Aromas & Flavors
The grapes for this wine come primarily from our vineyard in Napa Valley Carneros. This wine entices with aromas of baked apple, white peach, cinnamon, butterscotch, hazelnut and marshmallow complemented by elegant, upfront flavors of pear, fig, orange blossom, creamy vanilla, graham cracker and caramel toast on the finish. The cool climate of Napa Valley Carneros and Russian River Valley impart their unique finesse to the wine, while the Alexander Valley component adds an intensely rich mouth-filling character.
This full-bodied Chardonnay pairs perfectly with richer dishes like roast chicken or pork, pasta in a creamy sauce, eggs benedict, richer seafood such as roasted lobster or scallops, grilled veal chops with mushrooms, late summer vegetables like butternut squash, corn or pumpkin...pumpkin ravioli for fall, and foie gras for a special treat.
How It's Made
Each 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 85 percent malolactic fermentation and is sur lie aged in French oak barrels, with bi-weekly stirring for six months until blending in May. Then the blended wine is aged an additional eight months in neutral French oak until bottling.
2015 marked another early year and a fast growing season. We began our fourth year of drought conditions, however, the rainfall totals were closer to normal than they had been the pervious several years. The growing season started early, with bud break as early as mid-February in some vineyards. Temperatures stayed cool through spring, but warm weather in July and August allowed fruit to mature and ripen. The last white grapes were picked on September 17, 2015.
Scallops & Wild Mushroom Pasta
Pasta & Side Dishes
Scallops and wild mushrooms in a creamy sauce with farfalle (butterfly) pasta. Delicious and decadent comfort food. Serve with Ferrari-Carano Reserve Chardonnay.
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