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Chardonnay
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Year |
Region |
Description |
Price |
| Details |
NV |
Champagne, France |
A. Margaine Demi-Sec |
$47.99 |
| Details |
2005 |
Oregon, U.S. |
Adelsheim Caitlin's Reserve |
$39.99 |
| Details |
1999 |
Oregon, U.S. |
Argyle Extended Tirage 1999 |
$62.99 |
| Details |
NV |
Franciacorta, Italy |
Bellavista Brut |
$54.99 |
| Details |
NV |
Burgundy, France |
Bertrand Ambroise Cremant de Bourgogne |
$19.99 |
| Details |
NV |
Champagne, France |
Chartogne-Taillet Cuvee Sainte-Anne |
$46.99 |
| Details |
2007 |
Oregon, U.S. |
Chehalem Inox Chardonnay |
$19.99 |
| Details |
2009 |
Napa, U.S. |
De-Fin-I-Tive Napa Valley Chardonnay |
$19.99 |
| Details |
2009 |
Napa Valley, U.S. |
Definitive Chardonnay |
$19.99 |
| Details |
NV |
Champagne, France |
Delamotte Brut |
$39.99 |
| Details |
NV |
Champagne, France |
Deutz Brut Classic |
$49.99 |
| Details |
2005 |
Santa Maria, U.S. |
Dierberg Chardonnay |
$39.99 |
| Details |
2007 |
Burgundy, France |
Domaine Bachelet-Monnot Puligny-Montrachet |
$61.99 |
| Details |
2007 |
Burgundy, France |
Domaine de la Cadette Bourgogne |
$24.99 |
| Details |
2007 |
Burgundy, France |
domaine Jean Fournier Marsannay - "Cuvée St Urbain" |
$22.99 |
| Details |
2005 |
Burgundy, France |
Domaine Jean Monnier et fils "Genevrieres" Mersault |
$79.99 |
| Details |
2006 |
Burgundy, France |
Domaine Manciat Poncet Macon Les Chenes |
$17.99 |
| Details |
2004 |
Oregon, U.S. |
Domaine Serene Cote Sud Chardonnay |
$42.99 |
| Details |
2007 |
Napa Valley, U.S. |
Fisher Vineyards Mountain Estate Chardonnay |
$59.99 |
| Details |
2007 |
Napa Valley, U.S. |
Frank Family Chardonnay |
$31.99 |
| Details |
NV |
Champagne, France |
Gaston Chiquet 'Carte Verte' Brut Tradition
375ml |
$29.99 |
| Details |
2002 |
Champagne, France |
Gaston Chiquet Brut Tradition Blanc de Blancs d'Ay Brut |
$49.99 |
| Details |
2007 |
Languedoc, France |
Gerard Bertrand Cremant |
$14.99 |
| Details |
2008 |
Washington State, U.S. |
Gorman "Big Sissy" Chardonnay |
$34.99 |
| Details |
2008 |
Sonoma Coast, U.S. |
Gundloch Bundschu Chardonnay |
$24.99 |
| Details |
MV |
Champagne, France |
Henri Billiot "Cuvee Laetitia" MV, Tete de Cuvee |
$98 |
| Details |
2007 |
South Australia, Australia |
Hentley Farm Malle Sands Fools Bay Chardonnay |
$12.99 |
| Details |
NV |
Champagne, France |
Jacques Lassaigne Cuvee Le Cotet |
$39.99 |
| Details |
NV |
Champagne, France |
Jean Milan Oger Blanc de Blancs |
$52.99 |
| Details |
2008 |
Burgundy, France |
Jean-Marc Brocard Chablis Grand Cru "Les Clos" |
$69.99 |
| Details |
2005 |
Veneto, Italy |
Jermann Dreams |
$74.99 |
| Details |
2007 |
California, U.S. |
Kali Hart Chardonnay |
$19.99 |
| Details |
2007 |
Sonoma, U.S. |
Kistler Chardonnay Les Noisetiers |
$69.99 |
| Details |
2003 |
Napa, U.S. |
Kongsgaard Chardonnay |
$99.99 |
| Details |
2008 |
Burgundy, France |
La Mere Boitier Macon Villages |
$15.99 |
| Details |
2007 |
Burgundy, France |
Lavantureux Chablis |
$19.99 |
| Details |
2003 |
Margaret River, |
Leeuwin Estate "Art Series" |
$89.99 |
| Details |
2007 |
Burgundy, France |
Les Vignerons Reunis Bourgogne |
$19.99 |
| Details |
2008 |
Russian River, U.S. |
Lonen Chardonnay |
$11.99 |
| Details |
2007 |
Altos de Mendoza, Argentina |
Luca Chardonnay |
$29.99 |
| Details |
2005 |
Burgundy, France |
Lucien le Moine Meursault 1er Cru |
$164.99 |
| Details |
2005 |
Burgundy, France |
Lucien le Moine Meursault Genevrieres |
$144.99 |
| Details |
2006 |
Sonoma Valley, U.S. |
Martinelli Lolita Ranch Chardonnay |
$69.99 |
| Details |
2008 |
Monterey County, U.S. |
Mount Eden Monterey Chardonnay |
$24.99 |
| Details |
2007 |
Napa, U.S. |
Nickel and Nickel Truchard Chardonnay |
$39.99 |
| Details |
2006 |
Sonoma, U.S. |
Patz and Hall Dutton Chardonnay
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$59.99 |
| Details |
2008 |
Sonoma Valley, U.S. |
Patz and Hall Sonoma Chardonnay |
$36.99 |
| Details |
2001 |
South East, Australia |
Penfolds Yattarna |
$61.99 |
| Details |
2007 |
California, U.S. |
Peter Michael Belle Cote Chardonnay |
$79.99 |
| Details |
NV |
Champagne, France |
Pierre Gimonnet 1er Cru Brut NV |
$52.99 |
| Details |
2003 |
Champagne, France |
Pierre Peters Brut 2003 |
$76.99 |
| Details |
NV |
Champagne, France |
Pierre Peters Cuvee de Reserve Brut |
$54.99 |
| Details |
2006 |
Central Coast, U.S. |
Pietra Santa Chardonnay |
$14.99 |
| Details |
2005 |
Napa, U.S. |
Ramey Hyde Vineyard Chardonnay |
$64.99 |
| Details |
2007 |
Burgundy, France |
Raveneau Chablis |
$89.99 |
| Details |
NV |
Mendoza, Argentina |
Reginato Blanc De Blancs |
$17.99 |
| Details |
2007 |
Napa, U.S. |
Rombauer Chardonnay |
$35.99 |
| Details |
NV |
Champagne, France |
Selosse "Substance" |
$279.99 |
| Details |
2007 |
Sonoma, U.S. |
Solitude Chard |
$29.99 |
| Details |
2001 |
Champagne, France |
Vilmart Coeur de Cuvee 2001 |
$149.99 |
| Details |
NV |
Champagne, France |
Vilmart et Cie. Cuvee Grand Cellier NV |
$74.99 |
| Details |
2008 |
Carneros, U.S. |
X Winery Carneros Chardonnay |
$17.99 |
| Details |
2006 |
Burgumdy, France |
Xavier Monnot Bourgogne Blanc |
$31.99 |
| Details |
2007 |
Burgundy, France |
Xavier Monnot Chassagne -Montrachet |
$59.99 |
| Details |
2005 |
Burgundy, France |
Xavier Monnot Meursault 'Les Chevalieres' |
$39.99 |
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 provided their models. However, the only legal place to get grapevines was California. When it came to Chardonnay, the choices were three late-ripening selections - Draper, Wente, and 108 - all selected for warmer limates than Oregon’s. Though some fine wines were produced, autumn rainstorms frequently arrived before these selections were fully ripe. While working in Burgundy in 1974, David Adelsheim saw that chardonnay there ripened at the same time as Pinot noir, not two-to-three weeks later as in Oregon. So, at his (and others’) urging, Oregon State University imported a number of Chardonnay clones from Burgundy during the years 1977 to1988, and starting in 1989, these Dijon clones were released to growers. Today, the resulting wines have entirely different flavors than those of the old California selections; they are, in fact, much more like those of white Burgundy.
Food Pairings: Summer Squash Soup with Basil, Sautéed Trout Fillets with a Pumpkin Seed Crust, Roast Chicken with Grapes, Chestnuts and Tarragon Butter f white Burgundy&id=){kind=link}
. Bottles are then placed head-down (sur pointe) for 5 to 6 weeks, during which they’ll be shaken several times to gather deposits in the neck. These deposits will be removed before the final bottling. A liqueur d’expedition is added at the end, which determines the sweetness of the wine. The result is an elegant sparkling wine displaying floral and citrus aromas. In the mouth, it is round and supple.
FOOD PAIRING: FOOD PAIRING: Citrus-Pickled Shrimp, Tostones with Smoked Salmon, Spicy Korean Pork Buns Stuffed Shiitake Mushrooms&id=){kind=link}
![Details](kiosk.asp?picturename=100071.jpg&extdesc=Chartogne-Taillet Cuvee Sainte-Anne &subdesc=NV®ion=Champagne, France&name=Chardonnay&price=46.99¬es=Grower champagnes are made by vintners who grow their own grapes, make their own wine and bottle it under their own name. Much of the wine world works in this way, but not in Champagne. The "big houses" put out millions of bottles a year by buying grapes or even wine from many other people.
Growers don't have the luxury of a hundred lots of wines pulled from all over the 75,000-plus-acre region. They are farmers, after all, and what they have to work with is what they have grown. Typically, that's a dozen or so acres of vineyard in just one or two places, which means the flavor of the wine is already partly predetermined by the climate, soils and grapes grown in that area.
In essence, you might find that it's easier to get to know these wines, as, unlike the large houses, the small Champagne growers are more than happy to share with consumers the provenance of their grapes, their methods of making the wines and their philosophy. (They're also often cheaper.) For the growers, the purpose of making champagne is to show off the land and its fruit, not shroud it in mystique.
Stephen Tanzer's International Wine Cellar, Nov/Dec '02 - Pts 89 - Slightly disjointed aromas of green apple, toffee and warm nut bread. Then firm and intensely flavored, with ripe flavors of apple, lemon and toast. Not hugely complex but shows excellent fruit. Offers very good extract and underlying structure. Finishes firm and persistent.
FOOD PAIRING: Warm Crab Dip with Fresh Herbs, Caviar and Potato Salad Tartlets, Veal Scallops with Schotch Whisky Pan Sauce&id=){kind=link}
![Details](kiosk.asp?picturename=110105.jpg&extdesc=Chehalem Inox Chardonnay&subdesc=2007®ion=Oregon, U.S.&name=Chardonnay&price=19.99¬es="Dijon Clones ... are making wines that are a quantam leap better; thrilling wines that belong with the best in the country. Chehalem's Harry Peterson Nedry is one of a group of Northern Willamette Valley winemakers committed to redefining cool-climate chardonnay using the Dijon clones.
INOX takes its name from the abbreviation of the French word for stainless steel, inoxidable. The wine was created differently from most typical California Chardonnay. Chehalem has succeeded in expressing the crisp, steely and fruit-rich side that is loved about some old world Chardonnays. What makes this possible is the use of exclusively Dijon clones, exceptionally well-suited to Oregon’s cool climate and exhibiting a richness that does not depend on oak. Entirely tank fermented, without malolactic fermentation or lees contact, INOX screams of the hallmarks of a cool climate brightness, pinpoint fruit, and explosive aromas and flavors. INOX is intended for a full range of use, from hot weather chilling to elegant dinner complements.
FOOD PAIRINGS: Shellfish, Cream soups, Rich fish dishes, Vegetable side dishes&id=){kind=link}
![Details](kiosk.asp?picturename=180020.jpg&extdesc=De-Fin-I-Tive Napa Valley Chardonnay&subdesc=2009®ion=Napa, U.S.&name=Chardonnay&price=19.99¬es=Winemakers Ken and Teresa Bernards combined experience is moving into its 3rd decade, having made acclaimed wines for other producers prior to focusing on their own label, Ancien. Their trips to Burgundy filled them with inspiration drawn from the ancient history and tradition of winemaking. While the techniques have constantly been refined, they have been using the same principles of winemaking for generations. Ken continues to expand his range of experience as a consulting winemaker for wineries in California and in Chile.
The grapes for the Definitive Chardonnay come from the Toyon Vineyard in the Careneros region of the Napa Valley. These grapes are essentially the "Wente Clone" of Chardonnay, which can be traced back to the most pretigious vineyards of the Burgundy region of France. This wine aged in 1 and 2 year old French Oak barrels for eight months to produce a more "oak neutral" finished wine.
680 Cases Produced
FOOD PAIRINGS: Zucchini Soup with basil, Prosciutto and marinated artichoke Invltini, Clams with Spicy Sausage &id=){kind=link}
 in eastern France. The estate was created by members of the Montanet family and there friends who were willing to embark on the venture. They cleared the land and replanted the slopes with 12,5 hectares of vines between 1987 and 1997. After gaining an offical "Organic produce" label award, in 2004 La Cadette produced its first wines in their own cellar next to the church of St. Pere.
FOOD PAIRINGS: Salmon Fillet Baked in Fig Leaves with Garlicky Potatoes, Summer Squash Soup with Basil, Hazelnut-Crusted Pork Chops With Morel Sauce&id=){kind=link}
![Details](kiosk.asp?picturename=130216.jpg&extdesc=domaine Jean Fournier Marsannay - "Cuvée St Urbain"&subdesc=2007®ion=Burgundy, France&name=Chardonnay&price=22.99¬es=Jean Fournier and his family manage nearly 16 hectares of vines located on the best terroirs of Marsannay (mainly red, but also rosé and white) and Gevrey-Chambertin. All of their wines have strong personalities, which is due to the fact that the grapes come from old vines (up to 60 years old) and undergo an often long ageing process (sometimes up to 3 years). This technique enables them to produce full, bold, powerful wines - Burgundies that can be cellared for many years.
In 2003, Jean Fournier put his son Laurent, who is part of Marsannay's new generation of winegrowers, in charge of the domaine. He is young and passionate: he innovates, runs tests, experiments with organic agriculture and vinification without de-stemming, and is moving back to manual harvesting. His objective is to produce healthy grapes while respecting nature and the environment.
This bottling is named for the local monastery of St. Urbain. It balances the Marsannay finesse and elegance with the inherent power of low yielding older vines (30 - 50 years). Aromas of truffle and autumn forest coupled with a core of bright wild strawberry and bing cherry, this has an enveloping texture, and a purity that sings now and will only continue to evolve. - Polaner
FOOD PAIRINGS: Scallops with Orzo, Tomatoes and Ginger, Fettuccine with Wilted Escarole and Mushrooms, Chicken Piccata with Artichokes and Olives&id=){kind=link}
![Details](kiosk.asp?picturename=110277.jpg&extdesc=Domaine Jean Monnier et fils "Genevrieres" Mersault&subdesc=2005®ion=Burgundy, France&name=Chardonnay&price=79.99¬es=Meursault is an Appellation d'origine contrôlée (AOC) situated in the Côte de Beaune subregion of the Burgundy wine region. It lies along the foot of the Cote-d'Or escarpment, around Beaune and with the broad Saône valley plain to its east. Meursault produces mainly white wines from Chardonnay grapes, primarily in a style with a clear oak influence, which have led to descriptions such as "buttery" to be applied to powerful examples of Meursault wines. Within the Meursault AOC there are some Premier Cru vineyards, but no Grand Cru. This has however not stopped the wines from Meursault from competing with the white burgundies from the villages Chassagne-Montrachet and Puligny-Montrachet, where several Grands Crus are situated.
It is generally agreed that, in descending order of surface area, the six finest premiers crus are: Les Charmes, Les Genevrières, Les Perrières, Les Poruzots, La Goutte d'Or and Les Bouchères. The Genevrières vineyard is divided into four contiguous parcels totalling 41 acres in the very heart of Meursault's southern premiers crus. It takes its name from the presence, years ago, of the juniper bushes which covered its slope, and it is sometimes said that the tang of this aromatic berry can be detected in the wine.
FOOD PAIRNGS: Mushroom-Crusted Flounder with Creamed Spinach, Hazelnut-Crusted Pork Chops With Morel Sauce, Roast Chicken with Grapes, Chestnuts and Tarragon Butter&id=){kind=link}
is located near the small village of Charnay. Wines from this area can be sold either as Macon-Villages or Macon-Charnay, as is the case with this wine. Claude makes two wines with the Macon-Charnay designation, so be careful when buying -- one is this un-oaked wine, and the other is a wine with the nickname "Les Chenes" that sees some oak and will have a totally different character.
FOOD PAIRINGS: Sole Meunière, Halibut and Fall Harvest Sauté, Capons with Garlic Gravy, Corn-and-Crabmeat Soup&id=){kind=link}
![Details](kiosk.asp?picturename=100156.jpg&extdesc=Domaine Serene Cote Sud Chardonnay&subdesc=2004®ion=Oregon, U.S.&name=Chardonnay&price=42.99¬es=A passion for Pinot Noir led Ken & Grace Evenstad to Oregon in 1989. The intense purity of fruit that comes from this area of Oregon was the driving factor for the establishment of Domaine Serene in the Northern Willamette Valley. Côte Sud is one of seven vineyards of Domaine Serene’s Evenstad Estate located atop the southernmost of the Dundee Hills of Oregon. It is situated on a south-facing slope ranging from 550 - 680 feet in elevation. 4 acres of Chardonnay were planted "own-root" in 1992 using Dijon clones 75, 76, 78 and 96. 1 acre of clone 95 was added in 1998.
FOOD PAIRINGS: Spaghetti with Shiitakes, Parmesan, and Pepper, Grilled Salmon with Mustard Sauce, Hazelnut-Crusted Pork Chops With Morel Sauce&id=){kind=link}
. Today, Fred and Juelle's three children, Whitney, Robert and Cameron, have joined Fisher Vineyards and are leading the way to a second generation of fine wines.
"The 2007 Chardonnay Mountain Estate Vineyard displays fresh white currant, quince, nectarine, orange blossom, and white peach aromas and flavors. Medium to full-bodied with admirable fruit purity and good acidity, this fresh, lively, substantial Chardonnay is both powerful and elegant. Consume it over the next 3-4 years. 90-92 points" Robert Parker
FOOD PAIRINGS: Lobster Fisherman's Stew, Fettuccine with Roasted Spring Vegetables and Ham, Portobello and Polenta Tamales&id=){kind=link}
![Details](kiosk.asp?picturename=100278.jpg&extdesc=Gaston Chiquet 'Carte Verte' Brut Tradition
375ml&subdesc=NV®ion=Champagne, France&name=Chardonnay&price=29.99¬es="With one, maybe two exceptions, this would wipe the floor with anything from any négoçiant." - M. Skurnik
Stephen Tanzer - The Wine Analyst, Nov 03 - Rated: 91
Exotic aromas of honeysuckle, minerals, rose petal and brown butter, with hints of dried fruits. Intensely flavored, frothy and quite dry, with delicate fruits complemented by suggestions of toast and nuts. Stylish, seamless and very long. A superb value in Champagne.
20 percent Pinot Noir, 45 percent Pinot Meunier, and 35 percent Chardonnay
FOOD PAIRING: Grilled Chicken Paillards with Cilantro Mint Dressing, Creamed Oysters and Leeks on toast, Herbed Pork Tenderloin with Strawberry salsa&id=){kind=link}
![Details](kiosk.asp?picturename=100074.jpg&extdesc=Gaston Chiquet Brut Tradition Blanc de Blancs d'Ay Brut &subdesc=2002®ion=Champagne, France&name=Chardonnay&price=49.99¬es="With one, maybe two exceptions, this would wipe the floor with anything from any négoçiant." - M. Skurnik
Stephen Tanzer - The Wine Analyst, Nov 03 - Rated: 91
Exotic aromas of honeysuckle, minerals, rose petal and brown butter, with hints of dried fruits. Intensely flavored, frothy and quite dry, with delicate fruits complemented by suggestions of toast and nuts. Stylish, seamless and very long. A superb value in Champagne.
20 percent Pinot Noir, 45 percent Pinot Meunier, and 35 percent Chardonnay
FOOD PAIRING: Grilled Chicken Paillards with Cilantro Mint Dressing, Creamed Oysters and Leeks on toast, Herbed Pork Tenderloin with Strawberry salsa&id=){kind=link}
 star Gerard Bertrand inherited his passion for wine and his love for the Languedoc region from his father. Today, Gerard Bertrand owns 5 estates in the finest wine-growing areas of the Languedoc and each vineyard expresses the individual distinctiveness of the region.
The Limoux wine region is located in the eastern foothills of the Pyrénées in southern France. The main grape of the region is the Mauzac, locally known as Blanquette, followed by Chardonnay and Chenin blanc. Local wine historians believe that the world's first sparkling wine was produced in this region in 1531, by the monks at the abbey in Saint-Hilaire.
FOOD PAIRINGS: Orange Roughy on Rice with Thai-Spiced Coconut Sauce, Creamy Chicken Liver Mousse, Gorgonzola and Walnut Terrine&id=){kind=link}
![Details](kiosk.asp?picturename=100261.jpg&extdesc=Henri Billiot "Cuvee Laetitia" MV, Tete de Cuvee&subdesc=MV®ion=Champagne, France&name=Chardonnay&price=98¬es=Grower Champagne is just what it sounds like: Champagne that is grown, made and bottled by a single domaine. Why is grower Champagne special? It’s like microbrews versus mass-produced beers.
To say that Serge Billiot runs a small winery would, to a certain extent, be understating the case. This family run winery in the tiny town of Ambonnay produces merely 3750 cases of wine per year, eked out of about 12 acres of limestone-rich, exclusively Grand Cru vineyards planted mostly with Pinot Noir.
This wine takes a little explaining since it is not your ordinary production Champagne. First of all it is a Tete de Cuvée, which is a fancy way of saying that it's a flagship or "top" bottling from the estate. Remarkably, for an estate as small as it is, Billiot produces two such wines, of which this is his best.
The wine, unlike the rest of his production which is mostly Pinot Noir based (75%), is made from mostly Chardonnay, and apparently the percentage of Chardonnay keeps increasing every year. As a non-vintage wine it is made solera style, meaning that each year is a blend of wine from the current crop of grapes along with wine from past years. The current mix, according to its importer Terry Theise, goes back to 1983.
Only 350 cases of Billiot wines make it to the US every year, and of those only a few can be this wine.
FOOD PAIRINGS: Sautéed morel mushrooms and shallots with fresh thyme over goat cheese crisps, Smoked Salmon Spirals, Chickpea Fries with Sage and Parmesan, Golden Gratinéed Shellfish&id=){kind=link}
 to avoid this famous white variety. During a huge popularity surge beginning in the late 1980s, Chardonnay plantings have increased dramatically -- not only in California's wine country, with which the variety is nearly synonymous, but also in Burgundy (its original, Old World home) and just about everywhere else in the winemaking world.
The Montgueux vineyard, held for the Montrachet of Champagne, is a unique spot in Champagne right at the gates of the City of Troyes, the former capital of Champagne. This cuvee comes from a single vineyard called "Le Catet.' Here, the 40 plus year old vines are deeply rooted in the chalky hillside, at the furthest eastern part of the Montgueux vineayrds. A mineral wine, very fresh, that exhibits lemony notes on the finish.
FOOD PAIRINGS: Oysters on the half shell, Mini Herb Frittatas with Smoked Salmon, Orange Roughy on Rice with Thai-Spiced Coconut Sauce&id=){kind=link}
 Champagne. Jean Milan is a small domaine with only 12 acres with an average vineyard age of 29 years. 4,500 cases made.
"Crisp and delicate, this is harmonious and beautifully balanced, showing lemon, grain, and honey flavors that linger on the finish." 89 points, Wine Spectator &id=){kind=link}
![Details](kiosk.asp?picturename=100242.jpg&extdesc=Jean-Marc Brocard Chablis Grand Cru "Les Clos"&subdesc=2008®ion=Burgundy, France&name=Chardonnay&price=69.99¬es=Jean-Marc Brocard's origins lie in the Côte d'Or. For he is a farmer's son from the village of Chaudenay-le-Château, not even the son of the vigneron. It was an accident of marriage that brought him to wine, he married Claudine (his childhood sweetheart), a vigneron's daughter from the village of St-Bris-le-Vineux in the valley of Yonne. Starting with a hectare of vines from his father-in-law, Emile Petit, he has created an estate of some 180 hectares vineyards in Chablis and Burgundy.
This very known soil, the vastest of Grands Crus, has a big personality. The south exposure gives generous, very dry, powerful, rich, long wines on the palate, which make miracles after some years of ageing. Les Clos always develop in an exceptional way in time, by remaining mineral and powerful.
FOOD PAIRINGS: Sashimis, Carpaccio of tuna, Chicken in morels&id=){kind=link}
![Details](kiosk.asp?picturename=130145.jpg&extdesc=Kali Hart Chardonnay&subdesc=2007®ion=California, U.S.&name=Chardonnay&price=19.99¬es=Kali Hart is a stand-alone "winery within a winery" program named after Robb and Cynthia Talbott's youngest daugher, Kalin Hart Talbott. The Kali Hart Chardonnay portrays the youthful and vibrant characteristics of its namesake. The style is Talbott-influenced with restrained oak and high acid overlaid by a richness of flavor. The fuit is sourced from distinct blocks in the River Rad and Sleepy Hollow Vineyards located in the Santa Lucia Highlands. It is handpicked and sorted in the field and again at the winery. This chardonnay is light-to-medium straw in appearance with good clarity and brilliance and is intended to be enjoyed within a year or so of release. Food Parrings: Mango-Jerk tuna with Couscous, Sauteed Chicken Breasts with Cucumber Salad, Crab Cakes with Horseradish Cream&id=){kind=link}
.
The extremely rocky soil has the vines on a near-starvation diet, restricting yields to one to two tons per acre of super-concentrated fruit. Their low-intervention winemaking is modeled after 19th Century traditional European cellar practices (imagine the world before Pasteur and electricity). They avoid adding yeast and bacteria to the wine, and do long elevages in oak with little or no added SO2. At bottling, fining and filtration are avoided in their quest to express the essence of their unique vineyard sites.
While the Kongsgaard wines can be enjoyed for their sheer power and intensity when young, they develop beautifully with several years of bottle age. All of the Chardonnays, even the initlial 1996 are still drinking beautifully and improving, with no signs of cracking up.
In October, 2004, John was named "Winemaker of the Year" by Food & Wine Magazine in the annual Wine Issue. "What are Kongsgaard's next big plans? 'Absolutely none,' he says. After two decades in larger production wineries, he is thrilled to make a very modest total of 4000 cases all by himself: 'I like going down in the cellar, putting on a Mahler symphony and working with my wine. That's what makes me happy.'"
Wine Spectator 97/100&id=){kind=link}
![Details](kiosk.asp?picturename=110069.jpg&extdesc=Leeuwin Estate "Art Series"&subdesc=2003®ion=Margaret River, &name=Chardonnay&price=89.99¬es=Denis and Tricia Horgan of the Leeuwin Estate know a good site when they see it (or with a little help from Robert Mondavi, who was a consultant and mentor for several years) and how to use the ideal climate of the Margaret River region to make some of the most sought-after and award-winning wines in Australia. Formerly a cattle farm and a vine nursery, and surrounded by water on three sides of the site which keeps temperatures steady, the Leeuwin Estate has been making their wines, including their outstanding Chardonnays, since 1978. The Artist Series represents the finest selections from each vintage, and since 1980, they have had huge success fusing wine with art by exhibiting paintings commissioned from leading contemporary Australian artists on the labels.
93 points Robert Parker, The Wine Advocate, August 23 2003
"...one of the greatest Chardonnays I have ever tasted from Australia, Leeuwin's 2000 Chardonnay Art Series. Possessing the texture, intensity, and precision of a great grand cru white burgundy, it builds subtly in the mouth offering huge flavour intensity, yet managing to remain elegant as well as restrained, authoritatively rich, and intense. Notes of butter, oranges, honeysuckle, and pears are apparent, with the oak component kept well in the background. Tremendously intense and powerful, yet subtle, this young Chardonnay should drink well for 5 - 6 years, possibly longer."
FOOD PAIRING: Onion-Fennel Gratin, Lobster and Green Bean Salad with Lemon-Tarragon Dressing, Parmesan-Crusted Vegetarian Sandwiches, Scallops with Avocado Salsa &id=){kind=link}
 is wine made in the Burgundy region in eastern France. The most famous wines produced here - those commonly referred to as Burgundies - are red wines made from Pinot Noir grapes or white wines made from Chardonnay grapes. Red and white wines are also made from other grape varieties, such as Gamay and Aligoté respectively. Small amounts of rosé and sparkling wine are also produced in the region. Chardonnay-dominated Chablis and Gamay-dominated Beaujolais are formally part of Burgundy wine region, but wines from those subregions are usually referred to by their own names rather than as "Burgundy wines".
Burgundy has a higher number of appellations d'origine contrôlée (AOCs) than any other French region, and is often seen as the most terroir-conscious of the French wine regions. The various Burgundy AOCs are classified from carefully delineated Grand Cru vineyards down to more non-specific regional appellations. The practice of delineating vineyards by their terroir in Burgundy go back to Medieval times, when various monasteries played a key role in developing the Burgundy wine industry.
FOOD PAIRINGS: Corn-and-Crabmeat Soup, Salmon Fillet Baked in Fig Leaves with Garlicky Potatoes, Hazelnut-Crusted Pork Chops With Morel Sauce&id=){kind=link}
![Details](kiosk.asp?picturename=140280.jpg&extdesc=Lonen Chardonnay&subdesc=2008®ion=Russian River, U.S.&name=Chardonnay&price=11.99¬es=From the Jocelyn Lonen Family, the new "Lonen" line of wines offers enthusiasts of wine extraordinary quality at every day prices.This California Chardonnay is a blend of 75% Chardonnay and 25% Viognier from the Russian River Valley and Lodi. It was cellared in 50% New and 50% French oak, 1000 cases were produced.
Food Pairings: Seafood, chicken, veal, pork, and pasta.&id=){kind=link}
 elevate the wines to a quality level demanded by true wine connoisseurs. Luis Reginato is the winemaker at Luca Winery as of the 2002 vintage. Luis is young, but is already a highly trained and respected vineyard consultant and winemaker with long experience at his family's winery in Mendoza. Laura Catena has a knack for spotting up and coming talent, and Luis' wines are already garnering high praise from U.S. wine critics. Definitely a winemaker to watch. 100 percent chardonnay this wine has a lot of flavor, but manages never to lose its balance.
Production: 1000 cases
Food Pairings: Spice-Crusted Tuna Steaks with Cilantro and Basil, Lemon-Herb Chicken with Roasted Vegetables and Walnuts, Turkey with Apple-Chestnut Stuffing and Cider Gravy&id=){kind=link}
![Details](kiosk.asp?picturename=110397.jpg&extdesc=Lucien le Moine Meursault 1er Cru&subdesc=2005®ion=Burgundy, France&name=Chardonnay&price=164.99¬es=Lucien Le Moine is a small House of Grands Crus in Beaune. It is a two person operation established in1999. Mounir learned and worked in a Trappist Monastery where he discovered Chardonnay & Pinot Noir. He studied Viticulture and Oenology at the ENSAM Montpellier, then had 6 years full of experiences with different wineries in Burgundy, other areas of France and California where he became fascinated by the "old way" of growing, vinificating and aging wines. One day he decided to push to the extreme everything he saw and experienced--and created, with Rotem, a small cellar dedicated to the ideas of purity and typicity.
Rotem comes from a cheese making family. She learned Agriculture both at the Technion and the ENESAD in Dijon and oriented her studies towards wine. At the end of her title she won a national prize from the French Academy of Agriculture for a study on the Côte d'Or than she participated in many Harvests in Burgundy and California. She joined Mounir in 1999 and they Started Lucien Le Moine together.
"Shows loads of pastry, citrus and mineral notes, along with a racy structure and excellent concentration. All the elements are there, just needs a little time to integrate. Fine lime, spice and stone finish. Best from 2009 through 2020. 50 cases made." Wine Spectator, 92 points
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![Details](kiosk.asp?picturename=110372.jpg&extdesc=Mount Eden Monterey Chardonnay&subdesc=2008®ion=Monterey County, U.S.&name=Chardonnay&price=24.99¬es=Mount Eden Vineyards is a small historic wine estate located on a 2000 foot peak in the Santa Cruz Mountain Appellation about 15 miles from the Pacific Ocean. Founded in 1945, it is recognized as one of the original "boutique" California Winery properties, focusing on small lots of Pinot Noir, Chardonnay, and Cabernet Sauvignon.
From the low-yielding 2007 harvest, this is their first Monterey County Arroyo Sec Chardonnay in 25 years. The grapes were grown at Zabala Vineyards on an ancient riverbed which is literally covered in cobblestones. Cool afternoon winds from the Monterey Bay gives this special site a long growing season and unique complexity to the fruit. Very expressive aromas of tropical and citrus fruits. Rich texture on the palate with notes of honeysuckle and peach. Long and expansive in the aftertaste.
FOOD PAIRINGS: Crab Salad with Caesar Vinaigrette, Seared Scallops and Corn Cakes with Bacon Vinaigrette, Sheep's-Milk Ricotta Gnocchi with Mushrooms and Corn.&id=){kind=link}
![Details](kiosk.asp?picturename=110102.jpg&extdesc=Patz and Hall Dutton Chardonnay
&subdesc=2006®ion=Sonoma, U.S.&name=Chardonnay&price=59.99¬es=Now entering their fifteenth year, the iconic Patz and Hall has refined their focus to include small production, single vineyard wines, while expanding their portfolio to include ten different bottlings of six elegant Chardonnays and four stunning Pinot Noirs. The wines project the distinctive Patz and Hall style of layered complexity, purity and balance, while highlighting the individual terroir of selective vineyard sites.
89 points Robert Parker: "The elegant, smoky hazelnut-scented 2003 Chardonnay Dutton Ranch is lower-keyed and more downsized than Chardonnays from this vineyard tend to be. It comes across as a restrained, delicate, French-styled white with well-integrated wood and acidity." (02/05)
FOOD PAIRING: Sauteed Trout Fillets with Pumpkin Seed Crust, Escargot in Herbed Cream, Corn and Crabmeat Soup&id=){kind=link}
![Details](kiosk.asp?picturename=230021.jpg&extdesc=Penfolds Yattarna&subdesc=2001®ion=South East, Australia&name=Chardonnay&price=61.99¬es=Dubbed 'The White Grange," Yattarna is a local indigenous word meaning 'little by little' or 'gradually', reflecting the overall time and refinement required before Penfolds felt ready to release the wine. Indeed, the Bin number - 144 - is derived from the total number of wine trials undertaken in the wine's development! A multi-regional blend, winemakers are looking for specific ripe fruit characteristics, usually well-concentrated grapes which possess an apple/white peach/melon flavor profile and natural, minerally acidity.
FOOD PAIRINGS: Trout with Brown Butter and Pecans, Turkey with Apple-Chestnut Stuffing and Cider Gravy, Vegetable Couscous&id=){kind=link}
![Details](kiosk.asp?picturename=100164.jpg&extdesc=Pierre Gimonnet 1er Cru Brut NV&subdesc=NV®ion=Champagne, France&name=Chardonnay&price=52.99¬es=A brilliant example of why Farmer Fizz is so sought after! First, you get character. You get the taste of a small slice of terroir. Didier Gimonnet, is brilliant, young, and unfailingly honest.The wine is from Cuis in Cote de Blancs. Cuis is about fruit and also about tenderness; Cuis is the flesh of the assemblage. Its fruit is often quite complex, wicky and waxy a little like Chenin. Growers in Grand Cru villages affect to condescend to Cuis, but Didier sees it as indispensable to his style. “Don’t forget,” he reminds us, “Bollinger has 25 hectares in Cuis. When you taste Bollinger you taste Cuis!”His 25 hectar estate is all chalk soil which the 100 % Chardonnay translates beautifully into the wine. Terry Theise describes the bubbles "This represents the archetypal style of Gimonnet: vivacious, light and with finesse.” The nose has some of the 2004 grassiness, but the palate is quite markedly fuller; stylish, with easily visible complexity and class."
FOOD PAIRINGS: Smoked Salmon and Herbed Egg Salad Involtini, Smashed Potatoes with Caviar, Smoky Deviled Eggs&id=){kind=link}
![Details](kiosk.asp?picturename=100232.jpg&extdesc=Pierre Peters Brut 2003&subdesc=2003®ion=Champagne, France&name=Chardonnay&price=76.99¬es="The 2003 Brut Pierre Peters is an explosive wine loaded with fruit. There is lovely density and richness, yet the wine retains notable balance. In some ways, this is an atypical Champagne for this house, yet it is compelling juice all the same. Readers who want to appreciate this wine at its finest will want to open the bottle ahead of serving it, as the wine needs some air to find its inner balance. Yields were abnormally low in 2003 owing to a bizarre growing season that included a spring frost and a scorching hot summer. As a result, Peters harvested vineyards in the cooler microclimates first, and paradoxically picked the parcels in the warmer sites later, which allowed the fruit to achieve as much phenolic ripeness as was possible that year. Simply put, this is a remarkable effort in this difficult vintage. The blend is approximately 50% Mesnil, 25% Oger, 15% Avize and 10% Cramant. Anticipated maturity: 2008-2013." Robert Parker -The Wine Advocate
Food Pairings: Creamed Oysters and Leeks On Toast, Creamy Cucumber Velouté, Smoked Salmon Spirals.&id=){kind=link}
![Details](kiosk.asp?picturename=100176.jpg&extdesc=Ramey Hyde Vineyard Chardonnay&subdesc=2005®ion=Napa, U.S.&name=Chardonnay&price=64.99¬es=Located in gently rolling terrain north of Carneros Highway, the soils are quite heavy clay. Vine selection is Old Wente, Robert Young and Long Vineyards - each a Wente selection themselves-ranging in age from 6 to 25 years old. The Wente is marked by very small grape clusters, with small berries, and the so-called "hen-and-chick"--large and small berries within the same cluster.
Food Pairings: Sautéed Summer Squash Soup with Basil, Trout Fillets with a Pumpkin Seed Crust, Roasted Chicken with Tarragon Jus&id=){kind=link}
 sparkling wines, and if you ever get a chance to meet Pepe, you'll see what kind of hand muscles you can develop after years of hand-riddling bottles to remove the yeast from sparkling wines.
Varietal Composition: 70percent Chardonnay, 30percent Chenin Blanc Total Case Production: 1,000 cases
FOOD PAIRINGS: Scrambled Eggs with Truffle Oil, Potato, Leek and Radish Green Vichyssoise, Escalivada and Serrano Ham Canapés&id=){kind=link}
![Details](kiosk.asp?picturename=110383.jpg&extdesc=Selosse "Substance"&subdesc=NV®ion=Champagne, France&name=Chardonnay&price=279.99¬es=The WIne Advocate, 96 points:
"The NV Extra Brut Blanc de Blancs Substance is the wine that perhaps encapsulates this producer’s philosophy to the fullest. Selosse thinks vintages are given far too much importance, and with this wine he seeks to exalt the qualities of Avize Chardonnay to the fullest. The Substance is best described as a multi-vintage solera-style wine in which 22% of each vintage is blended with the wine of previous years. Notes of honey, almonds, baking spices, dried apricots and candied orange peel emerge from this compelling, totally unique wine. The solera approach naturally gives this wine some oxidative notes that may come as a surprise to unsuspecting tasters. For that reason, the Substance is probably the hardest wine in this lineup to immediately understand. This bottle was disgorged on November 20, 2007.
Readers will need to drop all preconceived notions about what Champagne is and can be in order to fully experience the wines of Anselme and Corinne Selosse, as these are Champagnes like no other. No one has pushed the boundaries of what Champagne can be further than Selosse. As great as his own wines are, Selosse’s most lasting legacy may very well be influencing the younger generation of producers who have worked alongside him over the years. For the last six years Selosse has been absent from the US market and his wines virtually impossible to obtain, but thankfully that is starting to change. Selosse represents the most poetic voice behind the idea that Champagne is first and foremost a wine before it is anything else. Selosse takes this one step further by eschewing vintage designations for most of his wines, as the qualities he seeks to exalt most are those of his 7.5 vineyards in Avize, Cramant, Oger, Le Mesnil, Ay, Mareuil-sur- Ay and Ambonnay. The various cuvees are assembled barrel by barrel based on how the wines taste to Selosse, rather than through technical analysis and/or predetermined selection of sites, parcels, etc. Selosse’s newest wine is a solera-style Champagne from the famed Le Mesnil vineyard, perhaps the most storied site in all of Champagne. I tasted the first vintage, the 2003, which will ultimately be blended with subsequent vintages to form a solera-style Champagne. It was superb. I also tasted similar solera-style wines from Avize, Cramant, Le Mesnil, Mareuil-sur- Ay and Ambonnay from barrel, all of which were compelling. The Selosse Champagnes possess extraordinary aromatics and a very fine mousse that is the result of density and richness in the fruit. With a few minutes in the glass, the bubbles will completely disappear from most of the wines. These Champagnes are best enjoyed with food, and should be served in generous white wine glasses rather than the customary flutes, which will allow for the full range of the wines’ aromas and flavors to emerge. Simply put, these are among the most monumental, profound wines being made anywhere, but like a great novel, painting or symphony, the greatest enjoyment and purest pleasure awaits those who engage the wines fully."&id=){kind=link}
![Details](kiosk.asp?picturename=100279.jpg&extdesc=Vilmart Coeur de Cuvee 2001&subdesc=2001®ion=Champagne, France&name=Chardonnay&price=149.99¬es=Champagne Vilmart was founded by Desire Vilmart in the sleepy hamlet of Rilly, south of Reims, in the heart of La Grande Montagne de Reims in 1872. Their vineyards are planted with 60 percent Chardonnay, 37 percent Pinot Noir and 3 percent Pinot Meunier. Yields and working practices are strickly controlled.
In 1990, Laurent Champs, came into the business and introduced the practice of new oak barrel ageing for thir top cuvees and with a series of extraordinary Champagnes brought Vilmart to teh attention of the international wine ress and subsequently the export markets.
"The 2001 Brut Premier Cru Coeur de Cuvee is a phenomenal wine, especially considering the tricky year. The 2001 is a big, imposing Coeur de Cuvee that explodes from the glass with waves of mineral-infused fruit. Here, too, the oak is beautifully balanced. The finish remains intensely chalky, yet creamy. Today the 2001 is painfully young and in need of time on the cork, but it is terrific in every way. The mousse is slightly less polished than the exceptional 2000 tasted alongside it, but that is splitting hairs at this level. The Coeur de Cuvee is 80% Chardonnay and 20% Pinot Noir aged in oak. Only the middle 800 liters, i.e. the “heart” is used for the wine. Disgorged: April, 2008. Anticipated maturity: 2011-2021.
Proprietor Laurent Champs makes some of the most elegant, refined wines in Champagne. All of the wines are aged in oak ranging from large, neutral casks to small barriques, some of which are new for the top selections. Few producers have been able to find such impeccable balance using oak. A hint of Ramonet here, a suggestion of Leflaive there....simply put, these are majestic wines that no one who loves fine Champagne will want to be without. 93 Points" Robert Parker
FOOD PAIRNG: Creamed Oysters and Leeks On Toast, Herbed Pork Tenderloin with Strawberry Salsa, Smoked Salmon and Herbed Egg Salad Involtini&id=){kind=link}
![Details](kiosk.asp?picturename=100077.jpg&extdesc=Vilmart et Cie. Cuvee Grand Cellier NV&subdesc=NV®ion=Champagne, France&name=Chardonnay&price=74.99¬es="Each village has a different style of wine, and within each village different locations have different styles," said Paul Couvreur, who, with his wife, Françoise, has joined forces with Becky Wasserman, a wine broker in Burgundy, to market grower-produced Champagnes. "These Champagnes are much more on the wine side. We sell to people who think that Champagne is not only bubbles and fizz, but chardonnay and pinot noir. It's wine you can think about." - The New York Times (on the web) November 12, 2003
FOOD PAIRING: Rotelle and Shrimp with Yogurt Dill Dressing, Spinach Feta and Tarragon Frittata, Sour Fish Soup with Napa Cabbage and Enoki Mushrooms
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 and Truchard Vineyards (Napa County).
FOOD PAIRINGS: Turkey Shepherd's Pie with Two-Potato Topping, Roasted Chicken with Kale and Pancetta Stuffing, Crab Cakes with Horseradish Cream&id=){kind=link}
![Details](kiosk.asp?picturename=110364.jpg&extdesc=Xavier Monnot Bourgogne Blanc&subdesc=2006®ion=Burgumdy, France&name=Chardonnay&price=31.99¬es=Xavier Monnot is a 17-hectare estate, all family-owned, located in Meursault. About 50% of the vineyards are planted in white, 50% in red. The production though is 65% white. Domaine Xavier Monnot’s vineyards are very spread out, covering most of the Côte de Beaune starting in Beaune 1er Cru "Cent Vignes" and stretching all the way to Maranges 1er Cru in the Côte Chalonnaise. All the vines are hand-harvested and new oak is used with a lot of caution. Bourgogne Chardonnay is made from 25 year-old Meursault vines. It is barrel-fermented and aged in 20% new oak for 12 months. It displays a fine golden color and beautiful flower aromas. This balanced wine has an intense and firm taste backed by fruit notes. R. Kacher
FOOD PAIRINGS: Mushroom-Crusted Flounder with Creamed Spinach, Hazelnut-Crusted Pork Chops With Morel Sauce, Roast Chicken with Grapes, Chestnuts and Tarragon Butter&id=){kind=link}
![Details](kiosk.asp?picturename=110395.jpg&extdesc=Xavier Monnot Chassagne -Montrachet&subdesc=2007®ion=Burgundy, France&name=Chardonnay&price=59.99¬es=Xavier Monnot is a 17-hectare estate, all family-owned, located in Meursault. About 50% of the vineyards are planted in white, 50% in red. The production though is 65% white. Domaine Xavier Monnot’s vineyards are very spread out, covering most of the Côte de Beaune starting in Beaune 1er Cru "Cent Vignes" and stretching all the way to Maranges 1er Cru in the Côte Chalonnaise. All the vines are hand-harvested and new oak is used with a lot of caution.
This Chassagne-Montrachet AOC is aged in 30% new barrels for 13 months. It displays a golden bright color. It is a mellow and balanced wine with woody and honey notes.
FOOD PAIRINGS: Escargots in Herbed Cream, Roasted Chicken with Tarragon Jus, Hazelnut-Crusted Pork Chops With Morel Sauce.&id=){kind=link}
