• SN: 86

    Snooth Editorial Score

    86

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Super Wine Warehouse USD 9.99 750ml
New York Wine Exchange USD 13.99 750ml

Kenwood Sonoma County Chardonnay Chardonnay Sonoma County 2009

Winemaker's Notes:

The 2009 vintage was marked by a mild dry spring followed by more temperate weather during the summer growing season. The near perfect weather produced Chardonnay with exceptional character and flavor. Beginning in early September the grapes were picked by hand and brought to the winery for 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 and aged in upright oak tanks to retain the varietal’s fresh natural flavor. After fermentation the barrel lots used in the blend underwent a secondary malolactic fermentation to enhance the wine’s rich, round flavors.

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3.11 5 0.5
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Editorial Reviews for Kenwood Sonoma County Chardonnay Chardonnay Sonoma County

Snooth User: Gregory Dal Piaz
89065215,725
3.00 5
06/20/2010

Quintessential California Chardonnay on the nose with apple and pineapple over softly spicy, buttery oak tones. On the palate this has a gentle sweetness adding depth to the slightly simple white orchard fruit and pineapple fruit. It’s soft and round on the mid-palate and fades gently, if a bit quickly, on the bright finish. A good value in an easy to drink style suitable for enjoying on its own or paired with simple fare, like a curried chicken pita sandwich. 86pts


Member Reviews for Kenwood Sonoma County Chardonnay Chardonnay Sonoma County

Add your review
Snooth User: Kyle Graynor
4557977,445
3.50 5
06/18/2010

Solid white wine.


Snooth User: PeteRex
47647241
3.00 5
04/16/2011

Three glasses


External Reviews for Kenwood Sonoma County Chardonnay Chardonnay Sonoma County

11/12/2010

Rating: 83/100 - As reviewed by Connoisseurs' Guide to California Wine (www.cgcw.com) in the October 2010 issue. Simple, slightly thin and wholly wanting for confident fruit, this clean, but taut, slightly bitter-edged offering plays off a touch of sweetness against lots of wiry, tooth-tingling acidity, and, in the end, it winds up tasting as much of green pineapples as it does of anything else.Connoisseurs' Guide to California Wine aging recommendation: Drinkable now. Unlikely to improve with further aging.


External Review
Source: Prestige Wine & Spirits
07/11/2011

Rich in oaky, fruity flavor, this wine satisfies with pineapples and other citrus fruits, buttered cinnamon toast and vanilla. It's pretty direct, but the price is right for a clean, crisp Chard made in the popular style.


External Review
Source: Astor Wines & Spirits
05/19/2010

A fresh and fruity California-style Chardonnay with just a touch of oak. Straightforward, crisp flavors make this a supremely crowd-pleasing white wine.


External Review
05/26/2010

Fruit aromas of pippin apples and banana combine with rich vanilla and gingerbread notes, lush and viscous mouth feel with a crisp, lingering finish.


External Review
Source: Prestige Wine & Spirits
09/27/2011

A clean, peachy chardonnay, this offers honey and oak flavors to sweeten a roast chicken.


External Review
Source: Prestige Wine & Spirits
07/11/2011

Spicy apple blossom and citrus aromas carry over to the palate in a simple yet pleasing style. Drink now.


External Review
Source: Prestige Wine & Spirits
07/11/2011

Peaches and cream, buttered toast, a squeeze of vanilla and a dusting of cinnamon pretty much describes this tasty Chard. It has extra layers of complexity in the balance and long finish.


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Tasting Notes:

Fruit aromas of pippin apples and banana combine with rich vanilla and gingerbread notes, lush and viscous mouth feel with a crisp, lingering finish.

The 2009 vintage was marked by a mild dry spring followed by more temperate weather during the summer growing season. The near perfect weather produced Chardonnay with exceptional character and flavor. Beginning in early September the grapes were picked by hand and brought to the winery for 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 and aged in upright oak tanks to retain the varietal’s fresh natural flavor. After fermentation the barrel lots used in the blend underwent a secondary malolactic fermentation to enhance the wine’s rich, round flavors.

80,500 cases produced.


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