Trefethen Chardonnay Oak Knoll 2010

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Winemaker's Notes:

A classic Trefethen Chard which highlights tropical and floral aromas with a hint of almond. This Chardonnay has a so...

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We Speak Wine
Troy, NY (2,500 mi)
USD 27.59
750ml
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La Quinta, CA (1,000 mi)
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Our 38th vintage of Napa Valley Chardonnay is a classic Trefethen Chardonnay which highlights tropical and floral aromas with a hint of almond. Thi... Read more

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BevMo! La Quinta
La Quinta, CA (1,000 mi)
$30.99 750ml USD 30.99
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$30.99 750ml USD 30.99
BevMo
Multiple Locations
$30.99 750ml USD 30.99

User Reviews for Trefethen Chardonnay Oak Knoll

External Reviews for Trefethen Chardonnay Oak Knoll

External Review
Source: We Speak Wine
01/21/2013

Our 38th vintage of Napa Valley Chardonnay is a classic Trefethen Chardonnay which highlights tropical and floral aromas with a hint of almond. This Chardonnay has a soft mouthfeel balanced with acidity and a stony minerality which makes this a very food-friendly wine. Flavors of apple pie and citrus, especially that of lemon zest, fill the palate of this rich and balanced Chardonnay. - Winery


Winemaker's Notes:

A classic Trefethen Chard which highlights tropical and floral aromas with a hint of almond. This Chardonnay has a soft mouthfeel balanced with acidity and a stony minerality which makes it a very food-friendly wine. Flavors of apple pie and citrus, especially that of lemon zest, fill the palate. Food Affinities: Delightful with winter vegetable soups, seafood, Cioppino, chicken with tarragon, pastas with Shitake mushrooms, pasta primavera or salads with apples, walnuts and goat cheese. 13% malolactic fermentation.

A classic Trefethen Chard which highlights tropical and floral aromas with a hint of almond. This Chardonnay has a soft mouthfeel balanced with acidity and a stony minerality which makes it a very food-friendly wine. Flavors of apple pie and citrus, especially that of lemon zest, fill the palate. Food Affinities: Delightful with winter vegetable soups, seafood, Cioppino, chicken with tarragon, pastas with Shitake mushrooms, pasta primavera or salads with apples, walnuts and goat cheese. 13% malolactic fermentation.

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