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Focused and lively, this is a big wine with supporting acids that keep it light on its feet. Opulent aromas of pear, ...Read more...
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A very nice Chardonnay for those who love and are learning to love Chardonnay alike. Nicely oaked, full of soft pear and vanilla flavors. Buttery b... Read more
Vanilla, oak, dark fruit, yummy, dry Read more
Gorgeous oak, vanilla love, dark color Read more
RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.
Food Pairings for Robert Mondavi Winery Chardonnay Carneros Reserve
A very nice Chardonnay for those who love and are learning to love Chardonnay alike. Nicely oaked, full of soft pear and vanilla flavors. Buttery but nicely crisp.
Vanilla, oak, dark fruit, yummy, dry
Gorgeous oak, vanilla love, dark color
External Reviews for Robert Mondavi Winery Chardonnay Carneros Reserve
The 2006 Chardonnay Reserve is opulently fragrant with aromas of pear, golden delicious apple and a hint of minerality. Barrel fermentation and extended oak aging contribute underlying notes of crème brulée and toasty bread. The wine’s warm golden hue invites the first sip, which delivers on all the promise of the nose, filling the mouth with rich fruit flavors and finegrained textures. Firm, focused and lively, this is a big wine that is light on its feet. Subtle acids support the luscious fruit, and the wine finishes long with a note of hazelnut at the final Vineyards were hand-harvested into small bins in the cool morning hours and immediately whole-cluster pressed at the To Kalon Cellar to retain maximum fruitiness and delicacy. Using several yeast strains and allowing a small portion to ferment with wild yeast, we barrel-fermented 90% of the juice in French oak (36% new), with the balance in stainless steel tanks. During partial malolactic fermentation and throughout barrel aging, we gently stirred the wine (battonage) to develop complex flavors and rich, creamy texture. The wine barrel-aged sur lie (on the yeast lees) for about 10 months. The winemaker used a good percentage of new barrels (30%) for aging, and transferred the wine to neutral barrels after about nine months when the just-right level of oak character was achieved. This barrel regimen added weight and an impressive layer of vanilla spice complexity to the wine’s concentrated fruit flavor
Focused and lively, this is a big wine with supporting acids that keep it light on its feet. Opulent aromas of pear, golden-delicious apple and crème brulée lead to lush flavors that mirror the nose. Finely textured with a long finish that ends with a subtle note of hazelnut.
Aged 10 months in French Oak.
Notes: 90% barrel fermented (36% new oak); remainder fermented in steel tanks
|Alcohol: 14.3%||pH: 3.3|
|Total Acidity: 0.67 grams per liter|
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