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In the glass the wine is a very richly colored, dark garnet. The aromas are super complex and very Montelena in natur...Read more...
This was ana amazing bottle drinking very well right now. Decanted for 2 hours prior to drinking - everyone loved this wine. What you expect from a... Read more
Drank this wine in 2007. 11 years after vintage it is becoming accessible. However, this wine seemed very alcoholic, and excessively "hot". Also... Read more
A behemoth Cabernet Sauvignon is the stern, tannic, concentrated 1996 Cabernet Sauvignon Estate (13.5% alcohol). Full-bodied, but closed, with gorg... Read more
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Food Pairings for Chateau Montelena Chardonnay Napa Valley
This was ana amazing bottle drinking very well right now. Decanted for 2 hours prior to drinking - everyone loved this wine. What you expect from a big california cabernet.
Drank this wine in 2007. 11 years after vintage it is becoming accessible. However, this wine seemed very alcoholic, and excessively "hot". Also had a note of "throw up". I don't think the wine was corked - but Brett may be part of this wine's makeup.
External Reviews for Chateau Montelena Chardonnay Napa Valley
A behemoth Cabernet Sauvignon is the stern, tannic, concentrated 1996 Cabernet Sauvignon Estate (13.5% alcohol). Full-bodied, but closed, with gorgeously pure black fruits, powerful, loamy, earthy scents along with fruit and extract, this wine also needs 5-6 years of cellaring, and should easily last through the first 2-3 decades of the next century.
In the glass the wine is a very richly colored, dark garnet. The aromas are super complex and very Montelena in nature, displaying intense cabernet varietal character of leather, briar, cassis, earth, and oak. In the mouth there is an initial sweetness in the entry as the fruit opens fully, lots of jam, ripe cassis, and classic Montelena cabernet flavors, with plenty of soft, nice tannin and tons of extract. This vintage is more smoky and layered than some other mid '90's Montelena cabernets. What I like about this one is we captured the extract and essence of a hot low crop year without roughness or the fruit being at all dried out. It has the concentration without any raisin character. It will definitely be long-lived but after this much bottle ageing it will taste nice out of the gate too. I would think a bit of air would be useful for the first couple years after release. At Chateau Montelena we have a long-established track record for our Estate Cabernet that is built on the concentrated style we get from our low yielding, dry farmed Cabernet vines. The great Montelena blocks average 2.25 to 2.5 tons per acre. However, in 1996 you need to cut that in half. It was sad, a 10-acre block that usually gives 25 tons gave 11 instead… ouch! But, and this is the good part for all of us, when we finally bring out the wine four years later the pain is gone and the wine remains. O-boy, its' payback time! One advantage we have here is remembering what we did with previous similar vintages! Not only do I remember what we did with the previous droughty vintages of 1987 & 1988, but I also worked on the 1976 & 1977. Those experiences, coupled with watching how these wines have aged, allows us to better craft the wine from a low crop, concentrated vintage. The 1996 will not start off as showy as the 1987, but I think we have crafted a more refined, yet still powerful wine. June, July, and August all had periods of very hot weather with each month having at least 10 days of temperatures over 100°. The weather during Harvest became quite cool, allowing the very small crop to ripen slowly. This resulted in concentration but didn't dry the fruit out - ergo, we have fantastic balance. The grape flavor and terroir compounds become concentrated by patience and time, not by heat baking out the juice. The skin to juice ratio was very high so extraction was very good.
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