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Wine Tasting Notes Intense aromas of apple and pear lead into hints of melon and creamy butter on the palate in this ...Read more...
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Why this is only rated at 3.5 is beyond me. It's a delicious, creamy, with a bite of spice chardonnay and you want to savor each sip. I've bought ... Read more
I am so disappointed in the 2008 Columbia Crest 2008 Chardonnay. It has very little flavor and doesn't come close to the 2006/2007. I would not b... Read more
Smooth and polished, with creamy oak character thatrsquo;s as prominent as the pear, tangerine and peach fruit, lingering gently on the finish. Dri... Read more
Food Pairings for Columbia Crest Chardonnay Columbia Valley Grand Estates
Why this is only rated at 3.5 is beyond me. It's a delicious, creamy, with a bite of spice chardonnay and you want to savor each sip. I've bought two more bottles, one to age for a year or two in order to taste the flavors as it ages. I think it's excellent and a great price!
I am so disappointed in the 2008 Columbia Crest 2008 Chardonnay. It has very little flavor and doesn't come close to the 2006/2007. I would not buy this wine again, unless I find 2006/2007.
External Reviews for Columbia Crest Chardonnay Columbia Valley Grand Estates
Smooth and polished, with creamy oak character thatrsquo;s as prominent as the pear, tangerine and peach fruit, lingering gently on the finish. Drink now.
Though the Wine Advocate has been bellowing it for years, it is worth repeating: Columbia Crest is the source of some of the finest values in the world. I am awestruck that winemaker Ray Einberger and his team can produce such quality in industrial-size quantities. For example, the 2003 Chardonnay Grand Estates (225,000 cases!) reveals delightful aromatics of vanilla bean and ripe pear. On the palate, this medium-bodied wine is broad, spicy, and silky-textured. Its vanilla, spice, and white fruit flavors linger in its appealingly supple and pure finish. Drink this awesome value over the next 1ndash;2 years.
Chardonnay is the sweet spot in the white wine lineup (along with Riesling, of course). Big, bright and buttery, with plenty of legit oak highlights mdash; none of this fake vanilla or microwave popcorn excess. Bacon fat, smoke and toast match the big, round, rich fruit.
This is a blocky, chiseled, mainstream style, with big, chunky fruit and well-defined, toasty oak. Still rough around the edges, it has more weight and concentration than the less expensive but oh-so-buttery ldquo;Two Vinesrdquo; bottling.
Bigger with more obvious oak than the CC ldquo;regular,rdquo; this gets special treatment (hand-stirred for nine months once a week) and 25% new oak. Itrsquo;s nicely integrated, big and buttery, with pleasing layers of carmelized sugar and baked apple. A home run.
The 2008 Chardonnay Grand Estates was barrel-fermented in a combination of new and seasoned French and American where it went through malolactic and was aged sur lie with weekly batonnage for 9 months. Consider the labor and expense of doing this for 8000 barrels (200,000 cases) of a wine that sells for only $11 a bottle. It is medium straw-colored with a nose of pear and apple. On the palate it has a solid core of fruit, integrated oak, a smooth texture, and spicy flavors. Drink this excellent value over the next 1ndash;2 years.
The 2009 Chardonnay Grand Estates was 100% barrel-fermented, went through full malolactic fermentation and was aged sur lie with weekly batonnage, a huge investment in labor for 250,000 cases of wine selling for $12. The nose offers up hints of oak, pear, apple and tropical fruit aromas. Smooth-textured, spicy, and well-balanced, this lengthy effort over-delivers in a big way.
Wine Tasting Notes Intense aromas of apple and pear lead into hints of melon and creamy butter on the palate in this refined Chardonnay. The lingering finish is a lush balance of wood, carmelized sugar, and fruit.
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