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Trefethen Chardonnay Oak Knoll 2010

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.

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Trefethen Vineyards & Winery:
Constructed in 1886 by a Scottish sea captain, Hamden McIntyre, our winery was originally known as Eshcol. McIntyre designed it as a gravity-flow system: a horse-drawn winch brought grapes to the third floor of the three-story structure for crushing; gravity carried the juice to the second floor for fermenting; and, eventually, the wine descended to the first floor for aging. Eshcol was amon... Read more
Constructed in 1886 by a Scottish sea captain, Hamden McIntyre, our winery was originally known as Eshcol. McIntyre designed it as a gravity-flow system: a horse-drawn winch brought grapes to the third floor of the three-story structure for crushing; gravity carried the juice to the second floor for fermenting; and, eventually, the wine descended to the first floor for aging. Eshcol was among a number of wineries McIntyre designed during this period; the others were Greystone (now The Culinary Institute of America), Far Niente and Inglenook. During the last quarter of the nineteenth century, Napa Valley was a thriving viticultural community with nearly 140 wineries. However, in the late 1890s, phylloxera, a root louse that destroys grapevines, brought wine production in Napa to a crashing halt. Growers soon recovered with re-planted vines, but in 1920, Prohibition arrived, driving a stake through the heart of the wine business. The old Eshcol facility survived by making sacramental wines, but by 1940 was dormant. When the Trefethen family purchased the property in 1968, the winery had fallen into serious disrepair. John and Janet committed themselves to restoring the building to its former glory. They carefully researched the winery’s past and worked for years to restore it. Aside from replacing the dirt floor on the first level with concrete, they made no significant structural changes. The Trefethens’ restoration efforts were recognized in 1988 by the Department of the Interior, which placed the winery on the National Register of Historic Places as the only 19th-century, wooden, gravity-flow winery surviving in Napa County. Today, Trefethen boasts a state-of-the-art fermentation facility and 13,000 square foot barrel cellar, but the McIntyre Building remains integral to the winery’s operations. The first floor is still used to age wine and also houses the winery’s Estate Tasting Room and Wine Library. The second floor, which displays the Eshcol winery’s original de-stemmer/crusher, is a barrel-aging cellar for the winery’s Bordeaux variety red wines. Read less

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



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$30.99 750ml USD 30.99

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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