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Sherry-Lehmann USD 39.95 750ml

Rombauer Chardonnay 2017

Winemaker's Notes:

The grapes were gently whole-cluster pressed while the fruit was still cool. The juice was pumped to tank to cold-settle overnight before it was racked to barrel for primary and malolactic fermentation. The lees were stirred every two weeks to give the wine rich flavors and a creamy texture.TASTING NOTESEnticing aromas of vanilla, peach and mango are layered with apricots, creme brulee, butter and a slight minerality. Those scents are echoed as flavors on the creamy, rich palate, along with peach, pie crust and baking spices. The long, smooth finish is marked by mouthwatering acidity.Notes from the Winery.

3.6115625 5 0.5
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Rombauer Vineyards:
Richie Allen was raised in Melbourne, Australia, in a leafy suburb approximately 40 minutes east of Australia’s infamous wine region, the Yarra Valley. Influenced greatly by his parent’s keen interest, Richie grew up with a greater appreciation of wine than the average young Australian male. Upon graduation from high school in 1996, Richie chose to explore his knowledge in an alternate area of... Read more
Richie Allen was raised in Melbourne, Australia, in a leafy suburb approximately 40 minutes east of Australia’s infamous wine region, the Yarra Valley. Influenced greatly by his parent’s keen interest, Richie grew up with a greater appreciation of wine than the average young Australian male. Upon graduation from high school in 1996, Richie chose to explore his knowledge in an alternate area of interest: Molecular Biology. Always the model student, he graduated at the top of his class, however, not convinced with the path he was laying down for himself, Richie embarked on a four-month rock climbing holiday to the United States to clear his thoughts. It was on this adventure that fate came knocking in the form of an invitation to a day of wine tasting. Richie was so taken and inspired by the Californian wines he tasted that day that it was suddenly clear to him what he needed to do. He promptly returned to Australia and spent the next few years engrossed in winemaking studies at Australia’s prestigious ‘The University of Adelaide’. After graduating in 2003, he then set about gaining as much practical winery experience as possible from top Australian and New Zealand producers including: Penfolds, Oakridge, Church Road and Vavasour. He eventually found himself back in California, on the doorstep of Rombauer Vineyards to undertake cellar work for a single harvest. However, Richie’s enthusiasm, vast and growing knowledge, and attention to detail were keenly identified and he was asked to continue on at Rombauer to see this potential expertly developed and nurtured. Having worked his way from the ground up, Richie now assumes the position of Rombauer’s Winemaker. In this role, Richie strives to achieve consistency of style and continual improvement in winemaking techniques by melding both traditional and modern approaches. Away from the winery, you’re likely to find Richie pursuing his passion for rock climbing. Read less

Member Reviews for Rombauer Chardonnay

Add your review
Snooth User: Mr Dolce
4535424,422
4.50 5
Vintage: 2014 09/01/2015

Four and a half glasses


Snooth User: William Djubin
14644711,176
3.00 5
Vintage: 2013 12/22/2014

2 bottles rejected by our guest because of Frizzante, a bubbly spritz on the palate. This was confirmed on both issues. One by taste and one by sound.

User Tags:

rombaeur chardonnay

Snooth User: runningbear
43154729
2.50 5
Vintage: 2013 12/19/2014

Two and a half glasses


Snooth User: Mr Dolce
4535424,422
4.00 5
Vintage: 2012 12/28/2013

The year by year the consistency in this rich and full bodied Chardonnay seems to remain a top wine for the masses


Snooth User: SarahKP
129169822
0.00 5
Vintage: 2012 04/17/2014

Tracy and Bill favorite - super yummy


Snooth User: Anijade
218028420
3.50 5
Vintage: 2012 01/12/2018

Great easy buttery Chardonnay


Snooth User: Teppo
4231181,045
4.50 5
Vintage: 2011 08/10/2013

Four and a half glasses


1 2 3 4 5  ...  9

External Reviews for Rombauer Chardonnay

External Review
Source: We Speak Wine
09/21/2018

VINEYARDS: The fruit for this wine comes from vineyards in the Carneros region owned by the Rombauer family and select growers including the Sangiacomo family, long-term grower partners who have farmed this land for three generations. WINEGROWING: A wet winter with moderate rainfall, a mild spring and a warm summer created the ideal growing season. Very warm weather at the beginning of harvest accelerated the need to pick Sauvignon Blanc and Chardonnay in early September. Sustainable farming practices throughout the growing season were tailored to each block with the assistance of aerial photos produced using NDVI (Normalized Difference Vegetation Index) technology. The fruit was hand-picked at dawn and sorted in the vineyard. WINEMAKING: The grapes were gently whole-cluster pressed while the fruit was still cool. The juice was pumped to tank to cold-settle overnight before it was racked to barrel for primary and malolactic fermentation. The lees were stirred every two weeks to give the wine rich flavors and a creamy texture. TASTING NOTES: Enticing aromas of vanilla, peach and mango are layered with apricots, creme brulee, butter and a slight minerality. Those scents are echoed as flavors on the creamy, rich palate, along with peach, pie crust and baking spices. The long, smooth finish is marked by mouthwatering acidity. FOOD PAIRINGS: Our favorite Joy of Cooking® pairings* for this wine include Tuna-Avocado Burgers, Lobster Rolls and Fettuccine with Salmon and Asparagus. COOPERAGE: 9 months in American and French oak barrels (1/3 new) ALCOHOL: 14.5%


External Review
Source: We Speak Wine
10/23/2018

VINEYARDS: The fruit for this wine comes from vineyards in the Carneros region owned by the Rombauer family and select growers including the Sangiacomo family, long-term grower partners who have farmed this land for three generations. WINEGROWING: A wet winter with moderate rainfall, a mild spring and a warm summer created the ideal growing season. Very warm weather at the beginning of harvest accelerated the need to pick Sauvignon Blanc and Chardonnay in early September. Sustainable farming practices throughout the growing season were tailored to each block with the assistance of aerial photos produced using NDVI (Normalized Difference Vegetation Index) technology. The fruit was hand-picked at dawn and sorted in the vineyard. WINEMAKING: The grapes were gently whole-cluster pressed while the fruit was still cool. The juice was pumped to tank to cold-settle overnight before it was racked to barrel for primary and malolactic fermentation. The lees were stirred every two weeks to give the wine rich flavors and a creamy texture. TASTING NOTES: Enticing aromas of vanilla, peach and mango are layered with apricots, creme brulee, butter and a slight minerality. Those scents are echoed as flavors on the creamy, rich palate, along with peach, pie crust and baking spices. The long, smooth finish is marked by mouthwatering acidity. FOOD PAIRINGS: Our favorite Joy of Cooking® pairings* for this wine include Tuna-Avocado Burgers, Lobster Rolls and Fettuccine with Salmon and Asparagus. COOPERAGE: 9 months in American and French oak barrels (1/3 new) ALCOHOL: 14.5% ** Only 10 in Stock **


External Review
Source: We Speak Wine
09/26/2018

VINEYARDS: The fruit for this wine comes from vineyards in the Carneros region owned by the Rombauer family and select growers including the Sangiacomo family, long-term grower partners who have farmed this land for three generations. WINEGROWING: A wet winter with moderate rainfall, a mild spring and a warm summer created the ideal growing season. Very warm weather at the beginning of harvest accelerated the need to pick Sauvignon Blanc and Chardonnay in early September. Sustainable farming practices throughout the growing season were tailored to each block with the assistance of aerial photos produced using NDVI (Normalized Difference Vegetation Index) technology. The fruit was hand-picked at dawn and sorted in the vineyard. WINEMAKING: The grapes were gently whole-cluster pressed while the fruit was still cool. The juice was pumped to tank to cold-settle overnight before it was racked to barrel for primary and malolactic fermentation. The lees were stirred every two weeks to give the wine rich flavors and a creamy texture. TASTING NOTES: Enticing aromas of vanilla, peach and mango are layered with apricots, creme brulee, butter and a slight minerality. Those scents are echoed as flavors on the creamy, rich palate, along with peach, pie crust and baking spices. The long, smooth finish is marked by mouthwatering acidity. FOOD PAIRINGS: Our favorite Joy of Cooking® pairings* for this wine include Tuna-Avocado Burgers, Lobster Rolls and Fettuccine with Salmon and Asparagus. COOPERAGE: 9 months in American and French oak barrels (1/3 new) ALCOHOL: 14.5% ** Only 12 in Stock **


External Review
Source: We Speak Wine
Vintage: 2016 09/21/2018

Rombauer Vineyards began producing Chardonnay in 1982. In 1990, the Rombauer family made their first Chardonnay from the Carneros region, where San Pablo Bay meets the southern end of Napa and Sonoma valleys. There, the cool climate and clay soils offer ideal conditions for growing superior Chardonnay with the Rombauer hallmarks — intense fruit flavors balanced by fresh acidity. VINEYARDS: The fruit for this wine comes from vineyards in the Carneros region owned by the Rombauer family and select growers including the Sangiacomo family, long-term grower partners who have farmed this land for three generations. WINEGROWING: A cool spell in August stalled harvest a bit at the outset, but a warm September brought a mad dash to the finish. All in all, 2016 was another high-quality vintage despite small volumes for some varietals due to cool, rainy weather at flowering. Sustainable farming practices throughout the growing season were tailored to each block with the assistance of aerial photos produced using NDVI (Normalized Difference Vegetation Index) technology. The fruit was hand-picked at night and sorted in the vineyard. WINEMAKING: The grapes were gently whole-cluster pressed while the fruit was still cool. The juice was pumped to tank to cold-settle overnight before it was racked to barrel for primary and malolactic fermentation. The lees were stirred every two weeks to give the wine rich flavors and a creamy texture. TASTING NOTES: Enticing aromas of vanilla, melon and mango are layered with apricots, creme brulee, butter and a slight minerality. Those scents are echoed as flavors on the creamy, rich palate, along with peach, pie crust and baking spices. The long, smooth finish is marked by mouthwatering acidity. FOOD PAIRINGS: Our favorite Joy of Cooking® pairings* for this wine include Tuna-Avocado Burgers, Lobster Rolls and Fettuccine with Salmon and Asparagus. COOPERAGE: 9 months in American and French oak barrels (1/3 new) ALCOHOL: 14.5% ** Only 5 in Stock **


External Review
Source: We Speak Wine
Vintage: 2016 10/12/2017

Rombauer Vineyards began producing Chardonnay in 1982. In 1990, the Rombauer family made their first Chardonnay from the Carneros region, where San Pablo Bay meets the southern end of Napa and Sonoma valleys. There, the cool climate and clay soils offer ideal conditions for growing superior Chardonnay with the Rombauer hallmarks — intense fruit flavors balanced by fresh acidity. VINEYARDS: The fruit for this wine comes from vineyards in the Carneros region owned by the Rombauer family and select growers including the Sangiacomo family, long-term grower partners who have farmed this land for three generations. WINEGROWING: A cool spell in August stalled harvest a bit at the outset, but a warm September brought a mad dash to the finish. All in all, 2016 was another high-quality vintage despite small volumes for some varietals due to cool, rainy weather at flowering. Sustainable farming practices throughout the growing season were tailored to each block with the assistance of aerial photos produced using NDVI (Normalized Difference Vegetation Index) technology. The fruit was hand-picked at night and sorted in the vineyard. WINEMAKING: The grapes were gently whole-cluster pressed while the fruit was still cool. The juice was pumped to tank to cold-settle overnight before it was racked to barrel for primary and malolactic fermentation. The lees were stirred every two weeks to give the wine rich flavors and a creamy texture. TASTING NOTES: Enticing aromas of vanilla, melon and mango are layered with apricots, creme brulee, butter and a slight minerality. Those scents are echoed as flavors on the creamy, rich palate, along with peach, pie crust and baking spices. The long, smooth finish is marked by mouthwatering acidity. FOOD PAIRINGS: Our favorite Joy of Cooking® pairings* for this wine include Tuna-Avocado Burgers, Lobster Rolls and Fettuccine with Salmon and Asparagus. COOPERAGE: 9 months in American and French oak barrels (1/3 new) ALCOHOL: 14.5%


External Review
Source: We Speak Wine
Vintage: 2015 10/12/2017

THE ROMBAUER STYLE: There are five key components to the signature style of Rombauer’s Carneros Chardonnay: the intensity of fruit, a creamy texture, vanilla oak, a buttery character and mouthwatering acidity. What sets Rombauer Chardonnay apart is that these elements are in perfect harmony, hallmarks that flow seamlessly from one to another with ease and symmetry. How is this impeccable balance achieved? It begins in the vineyard and continues through every step until bottling — a continuous thread weaving a canvas for the best possible bottle of Carneros Chardonnay. Food pairings: Tuna-Avocado Burgers, Lobster Rolls and Fettuccine with Salmon and Asparagus Cooperage: Aged 9 months in American and French oak barrels (1/3 new) Alcohol: 14.5% ** Only 6 in Stock **


External Review
Source: We Speak Wine
Vintage: 2015 02/03/2017

THE ROMBAUER STYLE: There are five key components to the signature style of Rombauer’s Carneros Chardonnay: the intensity of fruit, a creamy texture, vanilla oak, a buttery character and mouthwatering acidity. What sets Rombauer Chardonnay apart is that these elements are in perfect harmony, hallmarks that flow seamlessly from one to another with ease and symmetry. How is this impeccable balance achieved? It begins in the vineyard and continues through every step until bottling — a continuous thread weaving a canvas for the best possible bottle of Carneros Chardonnay. Food pairings: Tuna-Avocado Burgers, Lobster Rolls and Fettuccine with Salmon and Asparagus Cooperage: Aged 9 months in American and French oak barrels (1/3 new) Alcohol: 14.5%


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The grapes were gently whole-cluster pressed while the fruit was still cool. The juice was pumped to tank to cold-settle overnight before it was racked to barrel for primary and malolactic fermentation. The lees were stirred every two weeks to give the wine rich flavors and a creamy texture.TASTING NOTESEnticing aromas of vanilla, peach and mango are layered with apricots, creme brulee, butter and a slight minerality. Those scents are echoed as flavors on the creamy, rich palate, along with peach, pie crust and baking spices. The long, smooth finish is marked by mouthwatering acidity.Notes from the Winery.

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