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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91, Wine Spectator
James Laube, 06/15/2018
Gold - 94 Points, American Fine Wine
4 Stars, Restaurant Wine
Aromas & Flavors
This wine entices with aromas of baked apple, fig, white peach, cinnamon, butterscotch, hazelnut, graham cracker and marshmallow followed by elegant, upfront ripe flavors of pear, apple and nutmeg with creamy vanilla and caramel toast on the 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, 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 24 hours in stainless steel tanks before moving to French oak barrels for fermentation. The wine completes 95 percent malolactic fermentation and is sur lie aged in French oak barrels, with bi-weekly stirring for five months until blending in April. Then the blended wine is aged an additional eight months in neutral French oak until bottling.
Overall 2016 was a good year. Spring produced great set, and despite a third year of drought conditions in our area, the vines produced ideal yields. Overall warmer temperatures during the summer months allowed fruit to achieve mature, ripe flavors.
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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