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Kendall-Jackson Grand Reserve Chardonnay Monterey/Santa Barbara 2015

External Review by WineExpress.com:

Kendall-Jackson's incredible Chardonnay from their prime vineyards in the Central Coast never fails to deliver. The 2013 Grand Reserve Chardonnay is a blend of Santa Barbara and Monterey fruit, 100% Chardonnay was aged 9 months in primarily French oak, and was put through 100% barrel and malolactic fermentation with lots of lees stirring. Robert Parker scored this 90 points saying "The 2015 Chardonnay Grand Reserve is a coastal cuvée from the Jackson holdings in Monterey and Santa Barbara. A hundred percent barrel-fermented for eight months, this wine emerges primarily from Dijon and Rued Chardonnay clones. Loads of tropical fruits like pineapple, mango and guava are present in the aromatics of this rich, zesty, luxurious style of Chardonnay, which offers a boatload of fruit in a somewhat dramatic, in-your-face style." and Wine Enthusiast Magazine designated this an Editors' Choice scoring it 90 points and saying "The Jackson family has mastered making Chardonnay in large quantities at fair price points, and this bottling fits that theme perfectly. Soft white peach, sea salt, brown butter and guava aromas lead into a palate that's tightly wound with apricot, pan-seared apple and salty smoke flavors."

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Region: USA » Texas » Kendall County

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  • 2015

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Color: White
Variety: Other
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Kendall-Jackson:
  Jess Stonestreet Jackson, founder of Kendall-Jackson Wine Estates, was a legend in the wine industry. Thanks to his dedication and skill, he popularized Chardonnay in the United States, with the best-selling Chardonnay in America for over 20 years. In 1983, just one year after he founded Kendall-Jackson Wine Estates, his Chardonnay won the first double Platinum Award ever given by... Read more
  Jess Stonestreet Jackson, founder of Kendall-Jackson Wine Estates, was a legend in the wine industry. Thanks to his dedication and skill, he popularized Chardonnay in the United States, with the best-selling Chardonnay in America for over 20 years. In 1983, just one year after he founded Kendall-Jackson Wine Estates, his Chardonnay won the first double Platinum Award ever given by the American Wine Competition. Jackson passed away on April 21, 2011, at the age of 81, leaving behind the highest-selling brand of “super-premium” wine in the United States. In 1974, Jess Jackson and his wife, Jane Kendall, purchased and converted a pear and walnut orchard in Lakeport, California into a vineyard. In 1982, a downturn in the grape market discouraged Jackson from selling grapes, so he took the opportunity to create his own winery, Kendall-Jackson Wine Estates. This was a wise decision, since today, with 14,000 acres across California’s Sonoma County and numerous distinctions, Kendall-Jackson is one of the most successful wineries in America. Read less

External Reviews for Kendall-Jackson Grand Reserve Chardonnay Monterey/Santa Barbara

External Review
Source: WineExpress.com
10/24/2017

Kendall-Jackson's incredible Chardonnay from their prime vineyards in the Central Coast never fails to deliver. The 2013 Grand Reserve Chardonnay is a blend of Santa Barbara and Monterey fruit, 100% Chardonnay was aged 9 months in primarily French oak, and was put through 100% barrel and malolactic fermentation with lots of lees stirring. Robert Parker scored this 90 points saying "The 2015 Chardonnay Grand Reserve is a coastal cuvée from the Jackson holdings in Monterey and Santa Barbara. A hundred percent barrel-fermented for eight months, this wine emerges primarily from Dijon and Rued Chardonnay clones. Loads of tropical fruits like pineapple, mango and guava are present in the aromatics of this rich, zesty, luxurious style of Chardonnay, which offers a boatload of fruit in a somewhat dramatic, in-your-face style." and Wine Enthusiast Magazine designated this an Editors' Choice scoring it 90 points and saying "The Jackson family has mastered making Chardonnay in large quantities at fair price points, and this bottling fits that theme perfectly. Soft white peach, sea salt, brown butter and guava aromas lead into a palate that's tightly wound with apricot, pan-seared apple and salty smoke flavors."



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