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Aromas of ripe pears and Meyer lemon combine with gingerbread and vanilla notes, lush and viscous mouthfeel with a cr...Read more...
Vanilla cream, green apple and lime leaf greets the nose along with a touch of golden raisin. A bit tight on entry with a touch of dissolved CO2 ad... Read more
Aromas of green apples and Asian pears followed by notes of tropical fruit and French oak, lush and viscous mouth feel with a lingering, slightly c... Read more
Greece Athenian Salad featuring RiceSelect™ Texmati® Brown Rice
Heart-healthy RiceSelect™ Texmati® Brown Rice has a slightly nutty taste that goes well with flavors like feta, olives, and Chardonnay Wines
Food Pairings for Kenwood Chardonnay Sonoma County
Editorial Reviews for Kenwood Chardonnay Sonoma County
Vanilla cream, green apple and lime leaf greets the nose along with a touch of golden raisin. A bit tight on entry with a touch of dissolved CO2 adding a bit of a prickle on the palate. Once you get past that this is fairly dry and nicely complex with an earthy streak of apple fruit layered over hints of butter, vanilla, and gentle mineral tones. Really kind of tense and restrained for a wine at this price point, there's a hint of tannin on the finish, which is long and fairly complex. Solid value. 87pts Acidity: Medium Perceived Sweetness: Low Oak: Low Spicy Flavors: Medium Low Savory Flavors: Medium Low Fruity Flavors: Medium Intensity of Flavor: Medium Weight in Mouth: Medium
Combining grapes from the cool climate regions of southern Sonoma Valley and the Russian River Valley, Kenwood's Sonoma County Chardonnay nicely balances the classic fruit flavors of this varietal with subtle notes of French oak aging. The 2011 vintage was marked by a light crop load and a temperate growing season. The cool weather produced Chardonnay with excellent structure and crisp acidity. Beginning in mid September, the grapes were picked by hand and brought to the winery for whole cluster pressing. After harvest, two thirds of the juice was fermented in French oak and aged on the lees for five months to add viscosity and complexity to the blend. The remaining juice was fermented in stainless steel to retain a fresh natural flavor. After fermentation, the barrel lots used in the blend underwent a secondary malolactic fermentation to enhance the rich, round flavors.
Aromas of ripe pears and Meyer lemon combine with gingerbread and vanilla notes, lush and viscous mouthfeel with a crisp mineral quality to the finish.
|Total Acidity: 6.9 grams per liter|
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