Wine Talk

Snooth User: Creamy

Fat, rich, creamy and buttery Chardonnay

Posted by Creamy, Feb 22, 2011.


I am looking to finde the really fat, thick, creamy Chardonnays. The ones that can hardly leave the glass. It doesn't matter if malolactic fermentation has been used or not - what matters is that the wine is a real "extreme butter bomb".

Can anyone recomend any such extremly fat creamy Chardonnays ?

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Reply by Girl Drink Drunk, Feb 22, 2011.

I've never heard of what you describe being made without malo, but it's not my preferred style, so it could just be lack of knowledge on my part.

I suggest Talbott Sleepy Hollow and Rombauer.  They're both really over the top.  Gaudy.

Reply by outthere, Feb 22, 2011.

Can you spell KJ?

Reply by hhotdog, Feb 22, 2011.

OT...even the initials are wrong to say!  even if you are a fan of that style i gotta say go with the smaller guys with a little more goin on!!  just a fan of the little guy here...

Reply by napagirl68, Feb 23, 2011.


Makes you wanna brush your teeth just saying it.

If you are a butter bomb fan, you will love EVERY vintage of this wine.. readily available mostly everywhere. 

Reply by duncan 906, Feb 26, 2011.

The best Chardonnay comes from Burgundy.Have you tried any?

Reply by Girl Drink Drunk, Feb 26, 2011.

There are exceptions, but in general, duncan, I think many Burgs are leaner and less creamy than, say, their CA counterparts.  Still speaking in generalities, I think the OP will have better luck with New World-style Chards.

Reply by Richard Foxall, Feb 27, 2011.

Rombauer, for sure, but if you want more of that, a winemaker friend says Pahlmeyer's chardonnay is the bomb.  He doesn't even like the style, but "appreciates" the way that Jayson Pahlmeyer does it to the nth degree. KJ's innovation (sorry, hhotdog) was also to leave a little residual sugar behind.  But the buttery, oaky thing is barrel aging and malo, for sure.  Kistler is moving away from the style, but their older stuff was also the epitome of that style, but perhaps showing a little more balance.

Reply by AudioVino, Feb 27, 2011.

Go with Rombauer. 

Wines made using Sur Lie Aging will also have a thicker mouth feel.  It's proccess in which the yeast gets stirred up into the wines giving the wine a new level of creaminess without covering up all the delicous fruit.

The nice thing about Rombauer is it has nice acidity to balance out that super buttery oak.

Reply by VitaVinifera, Feb 28, 2011.
Edited Mar 1, 2011

I'll add Toasted Head Chardonnay to the list.  It's as oaky as its name suggests. 

Reply by dmcker, Feb 28, 2011.

Creamy, I'd be curious about what your reaction would be to something like a La Crema....

Reply by Dinasore, Mar 12, 2011.

I'd second that, I've had many La Crema Chards that were butter bombs.

Reply by hhotdog, Mar 13, 2011.

thanks fox for the warning!!!  not that i hate the aok...just love when the little guy works hard to get it right and the consumer gives it a shot and works!!!!  will give the "Rombauer" a shot for NG's dsake of argument!  lol so lol!  now i need to know for shits and giggles anyhow!  can i even get it out here in the NE GGD?

what's up with the name "Jason Pahlmeyer"  popping up these days here on snooth?  hmmm... gotta check this out more.  when snooth speaks...

Reply by GregT, Mar 13, 2011.

No idea what's up with the name popping up but he used to put out one of the best Merlots ever to come out of CA.  Changed winemakers in the latter 1990s and the wines aren't quite in the same league. Used to be what you'd probably call a "cult" wine I guess - now it's far more widely available.  His Proprietary Red was the Cab-based wine that got all the points and praise, but after 15 years, side by side, the Merlot was the more complex, elegant wine every time.  If you can ever get on from the 94,5,6 or 7 vintage, and it's been stored well, you'll see what I mean.  They'll go for around $150 tho.

His Chardonnay was always respected and it's a big style, but someone mentioned Kistler and I think that's a bit better in that vein.  Both good tho.  And again, it's the style that some people may or may not like - the winemaking and the wine is first-rate. Rombauer is known as the "cougar" wine in NYC for some reason.  I absolutetly hate that term but that's somehow the audience for the wine.  Not sure why that particular wine - maybe they served it on Sex and the City or one of those lame shows but somehow it caught on. Just a little random info apropos of nothing.  Of course, maybe it's worth frequenting some of the hangouts and setting a bottle of it on my table to see what happens .  .  .

Reply by Richard Foxall, Mar 13, 2011.

"Cougar wine," eh?  Rombauer has some style points in common with KJ but costs more, so if you want to attract a younger guy... Rombauer also supported Republican candidates pretty strongly and openly, so maybe it signals that you are "business friendly." 

hhotdog: GregT has it right about Pahlmeyer.  The wine also gained fame in "Disclosure," a 90s movie with Demi Moore and Michael Douglas based on a novel my Michael Crichton about a man who is sexually harassed at work.  The wine was pricey then, but went up a lot more after.  Pahlmeyer makes a lot of wine, also under the Jayson label.  But the merlots were probably the best Cal merlots in their heyday.  The blend was good, too. Haven't had it in a while because I think the QPR isn't really there anymore, although I had a bottle of something from Jayson a while back (maybe a year or so?) when my nephew ordered it when we were out for dinner. 

Recent article in NYT about how Kistler is changing styles.  See here: 

Reply by hhotdog, Mar 14, 2011.

thanks for the read Fox...nice to know more about the inside of the making of the wines.  it seem s that the names and dates associated with the wines are nothing without the stories and interviews from the source.  some of my favorite things about wine is the "story"...

Reply by napagirl68, Mar 14, 2011.

JUST to CLARIFY!  When I said ROMBAUER, in all caps, three times, that was not a recommendation to all, just OP.  You need a KNIFE to cut Rombauer.  It is a huge, oaky, sweet, butterbomb...  Have some lobster with it LOL!   Not my preference, but from what OP says, sounds like it is just up his/her alley!

I prefer a more balance chard... more mineral, lighter.  And truly, I don't even like chard that much anymore...

Reply by hhotdog, Mar 15, 2011.

GT...remember the "Jaysons" now that you mention it.  have some guys i can check with who may have some of the wines you mentioned...if so(prob. a big "if")will of course let you know.  when i first got into wine in the later 90"s the big chards were some of my norms.  then came the reds...can enjoy whites but it seems they don't do it for me like they did?  fell apart from the merlots for a while now.  who knows what will be next?  my wine world is a ever changing world. definetly not a bad one!

Reply by VegasOenophile, Mar 15, 2011.

If it's butter and fat style you seek, definitely look for wines going through full ML.  I do like a creamy buttery chard every now and again but mine still need some balance and some acid.  Rombauer is right on the money though, for what you're into it sounds like.  I'd also second Kendall Jackson, Kistler (but they're heavy on oak too) and perhaps Kesner.  I'd be curious to see what you think of a fatter, yet smoky one like Fransican's Cuveé Sauvage.

Reply by Snoother 1334638, Aug 23, 2013.

I highly recommend Butternut.  It's the best I've tried so far. I will be trying Rombauer. 

Reply by Richard Foxall, Aug 23, 2013.

Very funny that this thread came back to life.  I read some of the comments here about "cougar juice" and started cracking up because my wife, who usually won't touch chardonnay, recently was at a big event in Wash DC and was invited to a private concert with Blues Traveler being put on by a pharma company... open bar, and they were serving... Rombauer!  Which she would usually not touch with a ten foot pole, but there she was in her power suit at a show with a band from the 90s and she decided she would just roll with the thing and drink Chardonnay and at least look like a cougar.  Hilarious.  We got to talking about it again the other day when a winery was pouring for us and she was refusing the Chardonnay.  Pretty funny.  I think she'll opt for something else in Nawlins in a couple weeks--after all, she'll have one dinner at the Palace Cafe, where we know they serve Mauritson wines.

BTW, if Creamy is still out there looking for buttery Chardonnay, I can now "recommend" J Chardonnay as among the butteriest, oakiest wines out there.  Takes a backseat to none if those are the attributes you are looking for.

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