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All tasting notes
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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.7 pts. and median of 90 pts. in 49 notes) - hiding notes with no text | | | Tasted by Bunky on 2/10/2013 & rated 90 points: Liked the heavy butterscotch and caramel taste..........still had good structure. (4841 views) | | | Tasted by leighhunt on 3/15/2012 & rated 92 points: Excellent. I think I really like older chards. (6039 views) | | | Tasted by tim95030 on 7/10/2011 & rated 89 points: Getting old. Caramel and butterscotch. Touch of Meyer lemon on the palette. (6227 views) | | | Tasted by nkromberg on 1/2/2010: Kim had for dinner on New Years (6706 views) | | | Tasted by Jdjames on 4/13/2009 & rated 87 points: Very nice, not quite as buttery as I recall also a bit of citrus as well as butterscotch (7149 views) | | | Tasted by Bacchant on 4/8/2009 & rated 93 points: Medium golden color. The nose is a mix of fresh-cut honeydew & lemon zest. The palate initially shows a lot of vibrant acidity, keeping this effort nice & crisp, while the wine's distinct oak notes weave effortlessly into a spicy, almost tart, vanilla finish. But as it warms, the wine becomes sweeter & the oak morphs into more butterscotch-like notes, both on the nose & the palate. Serve this well chilled...Still, a very nice wine! [14.4 % abv.; $35]. (3486 views) | | | Tasted by WinedUpBo on 5/11/2008 & rated 88 points: Oaky. Generally like this wine very much, a little sweet, perhaps in the cellar too long. (3837 views) | | | Tasted by wineboat on 4/13/2008 & rated 91 points: A great CA Chard. Nicely oaked, rich carmel with a pineapple nose upon opening. Don't over-chill the good chards - serve them just like you would a red or with no more than half an hour of cooling....note that a couple of comments said it got better as it warmed. (3836 views) | | | Tasted by mellison on 12/11/2007 & rated 87 points: Over oaked and kind of sweet pear tastes. Heavy. Compared to a Melville Clone 76 Inox was definitely lacking. The Melville had a lively, crisp and clean taste while the Rombauer was heavy, almost syrupy. (4213 views) | | | Tasted by mellison on 10/24/2007 & rated 88 points: Definitely needed to be drank. Still some fruit but almost syrupy. Typical over-oaked mid priced chardonnay. (4348 views) | | | Tasted by LauraandJosh on 3/30/2007 & rated 91 points: Still a favorite- love the butter. Improves at it warms up. Looking forward to trying the '05. (4701 views) | | | Tasted by clwagner on 2/17/2007 & rated 90 points: Nice color, good flavor (4828 views) | | | Tasted by asiabear on 1/28/2007 & rated 87 points: At Tra Vigne lunch. Yellow-green color. Strong nose with hints of grass and vegetal overtones but the overwhelming sense of this wine is OAK! This feels overdone and unbalanced. Not altogether unpleasant but an unexceptional glass. (4955 views) | | | Tasted by jhuff01 on 10/20/2006 & rated 93 points: well-balanced...buttery and oaky but not overdone. (5470 views) | | | Tasted by david.scott on 8/3/2006 & rated 90 points: Butter, butter, butter! Crisp, almost like stainless steel. Aromas of flint/graphite, apples, and lemons. (5539 views) | | | Tasted by vy#10 on 7/17/2006: Heavily oaked. A little sweet with a strange kind of hard candy taste. I didn't love it ... but others would. Well made for its style. (5188 views) | | | Tasted by Cynthia on 6/4/2006 & rated 93 points: Fruit forward and rich. Medium to long finish. Nice oak tone integrated into the wine. Very balanced wine. (5471 views) | | | Tasted by WineDrinkerofTX on 6/2/2006 & rated 89 points: Very enjoyable, but a bit over-the-top on oakiness and buttered popcorn. Definately would be a crowd pleaser at dinner parties though. (5392 views) | | | Tasted by BigTurtle on 3/30/2006 & rated 90 points: Buttery and fruity, but not necessarily in that order. This is a big Chard and nicely crafted. Opened up after an hour or so and after warming a bit. Good, lingering finish keeps you coming back for more. (6109 views) | | | Tasted by Barstool on 3/22/2006 & rated 87 points: Tropical notes, pleasant nose. None of the deep, rich butter or yeast-bread that I loved in the 2001(?). A hint of what I can only describe as 'lipstick' flavor...not petroleum but...as close as I can come to a description. I always enjoy the Rombauer chards, this just a bit less so. I'm anxious to leave a bit to taste tomorrow to see whether there is a change toward buttered bread. (5886 views) | | | Tasted by Wine Cellar on 1/20/2006 & rated 90 points: A sweet very rich buttery chardonnay with underlining lemon and lime. This wine can definitely fulfil your butter cravings. I think it's best by its self although we had it with crab legs which was not the best food pairing. We finished the bottle a day and a half later and though it had improved. (6352 views) | | | Tasted by AllRed on 12/7/2005 & rated 89 points: Opens with apple, banana, and toasted oak notes. Flavors of butterscotch and apple with plenty of oak. Young; needs some time. (1118 views) | | | Tasted by RobB on 12/2/2005 & rated 85 points: A bit sweet for my tastes (6182 views) | | | Tasted by bacchus on 9/3/2005 & rated 90 points: can't find professional review, it seems that rombauer has not made a chardonnay for awhile. gary of gary's marketplace says it is a winner. this wine is not very forward on the nose but offers good fruit on the palate with substantial mouth feel. not a lot of butter and vanilla. just good clean chardonnay. a little bit of petrol at the beginning which dissipates with time. the wine really opens up as it gets closer to room temperature. this wine has the most prominent lemon/citrus flavors of any california chard i have ever tasted. almost makes you wonder whether it is too much so. more balanced fruit flavors come out at the end including a little peach. this is a multi-component but not a multi-layered wine. perhaps i would like to taste a little more vinosity. overall, not among my favorite california chards, but it was an interesting wine to add to one's taste experience. worth the money. since this is an early release, this wine may show more of what it is about in 6 months. (6586 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Rombauer Vineyards Producer websiteChardonnay The Chardonnay GrapeUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Napa / SonomaSONOMA: The Yorkville Highlands AVA, approved in 1998, is located in the southwestern corner of Mendocino County, between Sonoma County's Alexander Valley to the South and Mendocino County!s Anderson Valley to the North. The region is 25 miles long, roughly in the shape of rectangle and bisected by Highway 128 which runs the length of the AVA. The region!s terrain is hilly and forested, with elevations ranging from 1,078 to 2,442 feet above sea level.
The distinguishing features of the Yorkville Highlands AVA are rocky soils with a high gravel content and the climate, which is cooler than Alexander Valley but warmer than Anderson Valley, and significantly cooler at night than the surrounding areas.CarnerosStraddles the southern ends of Napa & Sonoma Counties. |
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