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We Speak Wine USD 42.95 750ml

Robert Mondavi Chardonnay Reserve Carneros Napa Valley 2015

External Review by We Speak Wine:

Flavor descriptors: Decadent Meyer lemon crème pie, toasted hazelnut, and baked Asian pear flavors evolve beautifully across the palate in our remarkably rich Reserve Chardonnay. Its creaminess is lifted by both the vibrant purity of the fruit and the wine’s bright acidity; its elegantly rich lemon and pear flavors seem to glide across the palate endlessly in a luxuriously long finish. Vintage: 2015 started warmer and drier than usual, without a drop of rain in January. The dry conditions continued well into April with some early irrigation in the vineyards. A cooler May reduced fruit set and provided the first signs of a lighter crop for the vintage. The harvest brought in fruit at optimal flavor maturity before a series of heat waves hit the valley. Overall, the 2015 harvest is one of the earliest on record. The grapes for our Chardonnay Reserve were picked between September 1st to September 11th. Vineyards: With its cooling marine influences, the southern Carneros region is home to some of Napa Valley’s finest Chardonnays. For the 2015 Reserve, we hand selected fruit from the appellation’s renowned Hyde ranch. The region’s climate, combined with clay loam soils, provides ideal conditions for the development of deeply flavored Chardonnay. Winemaking: We hand-harvested our selected Chardonnay grapes into one-half ton bins at daybreak and gently pressed them as whole clusters to retain fruity flavors and delicacy. A slow, cool native-yeast fermentation took place in 100% Burgundian-style barrels for fruit and oak integration, and enhanced mouth feel. One hundred percent of the barrels were French oak, eighty-one percent (81%) new, adding layers of complexity. As the new wine underwent malolactic fermentation, we began stirring each barrel twice a week, re-suspending the yeast lees to gradually build in greater creaminess and further enrich the texture. When the wine reached optimal balance of fruit and oak influence, it was blended and transferred to neutral barrels with the lees to continue aging for a total of eight (8) months. The wine was bottled in October of 2016. Total acid: 6.5 g/L Final pH: 3.33 Residual sugar: 1.53 g/L Alcohol: 14.5% by volume

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Varietal: Chardonnay
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Robert Mondavi Winery:
  The Robert Mondavi Winery was founded in 1966 after a family split with the Charles Krug Winery, which had been founded by Robert’s father.  After heading out on his own, Robert settled on land in Napa valley, and in particular the famed To Kalon Vineyard in the Rutherford district. The original plot in To Kalon Vineyard was only 12 acres, but today there are 450 acres und... Read more
  The Robert Mondavi Winery was founded in 1966 after a family split with the Charles Krug Winery, which had been founded by Robert’s father.  After heading out on his own, Robert settled on land in Napa valley, and in particular the famed To Kalon Vineyard in the Rutherford district. The original plot in To Kalon Vineyard was only 12 acres, but today there are 450 acres under vine. The Robert Mondavi Winery also includes the Wappo Hill Vineyard, which is a 400 acre plot in the Stags Leap District of Napa Valley. Within a year of its inception, the Robert Mondavi Winery proved to be a true pioneer, not only with the establishment of his winery but also by introducing and popularizing the use of French oak barrels for wine, European wine techniques, and the bottling of varietal wines. Robert Mondavi Winery only uses French Oak barrels for storing wine, and his influence and success led to the practice’s prevalence. Among Mondavi’s greatest successes one would have to count the creation of the Fume Blanc moniker for Sauvignon Blanc as well as the introduction of his benchmark Napa Valley Reserve Cabernet. Today Robert Mondavi’s legacy is carried on under the watchful eye of his wife who works with the current winemakers Genevieve Janssens, Gustavo Gonzalez, and Richard Arnold to ensure that today’s Robert Mondavi wines deliver the elegance, appeal, and character that Robert had intended. Read less

External Reviews for Robert Mondavi Chardonnay Reserve Carneros Napa Valley

External Review
Source: We Speak Wine
07/17/2018

Flavor descriptors: Decadent Meyer lemon crème pie, toasted hazelnut, and baked Asian pear flavors evolve beautifully across the palate in our remarkably rich Reserve Chardonnay. Its creaminess is lifted by both the vibrant purity of the fruit and the wine’s bright acidity; its elegantly rich lemon and pear flavors seem to glide across the palate endlessly in a luxuriously long finish. Vintage: 2015 started warmer and drier than usual, without a drop of rain in January. The dry conditions continued well into April with some early irrigation in the vineyards. A cooler May reduced fruit set and provided the first signs of a lighter crop for the vintage. The harvest brought in fruit at optimal flavor maturity before a series of heat waves hit the valley. Overall, the 2015 harvest is one of the earliest on record. The grapes for our Chardonnay Reserve were picked between September 1st to September 11th. Vineyards: With its cooling marine influences, the southern Carneros region is home to some of Napa Valley’s finest Chardonnays. For the 2015 Reserve, we hand selected fruit from the appellation’s renowned Hyde ranch. The region’s climate, combined with clay loam soils, provides ideal conditions for the development of deeply flavored Chardonnay. Winemaking: We hand-harvested our selected Chardonnay grapes into one-half ton bins at daybreak and gently pressed them as whole clusters to retain fruity flavors and delicacy. A slow, cool native-yeast fermentation took place in 100% Burgundian-style barrels for fruit and oak integration, and enhanced mouth feel. One hundred percent of the barrels were French oak, eighty-one percent (81%) new, adding layers of complexity. As the new wine underwent malolactic fermentation, we began stirring each barrel twice a week, re-suspending the yeast lees to gradually build in greater creaminess and further enrich the texture. When the wine reached optimal balance of fruit and oak influence, it was blended and transferred to neutral barrels with the lees to continue aging for a total of eight (8) months. The wine was bottled in October of 2016. Total acid: 6.5 g/L Final pH: 3.33 Residual sugar: 1.53 g/L Alcohol: 14.5% by volume


External Review
Source: We Speak Wine
Vintage: 2014 01/25/2018

Flavor descriptors: Our Reserve Chardonnay sends layers of warm spice, baked red apple, toasted hazelnut, and crème brulee in a silky ribbon of flavor across the palate. Its full flavors are rich and intense yet lie on a backbone of refreshing acidity, making for an elegant sip of deliciously complex Carneros Chardonnay. Vintage: 2014 started with worrisome, drought-like conditions, and many feared a parched, dry spring as in 2013. Refreshingly, spring rains came in February and into March providing water for the soils and filling reservoirs. The wine growing season will most be remembered for the August 24th Napa earthquake that occurred just as harvest was commencing in the Napa Valley. The vines were not affected and harvest finished early, bringing in beautiful, healthy fruit. The fruit for our Reserve Chardonnay was harvested between September 9th and October 10th. Vineyards: With its cooling marine influences, the southern Carneros region is home to some of Napa Valley’s finest Chardonnays. For the 2014 Reserve, we hand selected fruit from the appellation’s renowned Hyde and Madonna ranches. The region’s climate, combined with clay loam soils, provides ideal conditions for the development of deeply flavored Chardonnay. Winemaking: We hand-harvested our selected Chardonnay grapes into one-half ton bins at daybreak and gently pressed them as whole clusters to retain fruity flavors and delicacy. A slow, cool native-yeast fermentation took place in 100% Burgundian style barrels for fruit and oak integration, and enhanced mouth feel. One hundred percent of the barrels were French oak, 67 percent new, adding layers of complexity. As the new wine underwent malolactic fermentation, we began stirring each barrel twice a week, re-suspending the yeast lees to gradually build in greater creaminess and further enrich the texture. When the wine reached optimal balance of fruit and oak influence, it was blended and transferred to neutral barrels with the lees to continue aging for a total of 11 months. The wine was bottled in October of 2015. Total acid: 6.6 g/L Final pH: 3.18 Residual sugar: 1.11 g/L Alcohol: 13.5% by volume



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