Whites/Chardonnay - 750ml
Chardonnay - 750ml
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About this bottle
Rombauer Vineyards Chardonnay is the Carneros bottling that built Rombauer's reputation as one of California's best-known buttery, full-bodied Chardonnays. The wine goes through full malolactic fermentation and time in oak, which is where the rich, creamy texture and toasted vanilla notes come from. On the nose expect ripe pineapple and baked apple; the palate follows through with tropical fruit, butterscotch, and a long, warm finish that coats the glass. It's a bigger, richer style than a lean Chablis or unoaked Chardonnay. This is the bottle for someone who wants Chardonnay to taste like dessert, not a squeeze of lemon.
How to drink Rombauer Chardonnay
Serve it cooler than a red but not ice-cold — around 50°F lets the butterscotch and vanilla show without going flat. It's rich enough to stand in for a light dessert on its own, and it holds up well next to roast chicken, lobster, or anything in a cream sauce. Skip pairing it with anything too delicate; it'll steamroll a light salad.
Specs
Chardonnay
Shipping & delivery
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Good to know
Questions about this bottle
What temperature should Chardonnay be served at?
A richer, oaked style like this one is best around 50°F — cool but not straight from the coldest part of the fridge, which mutes the butter and vanilla notes that malolactic fermentation and oak give it.
Why does Rombauer Chardonnay taste buttery?
It goes through full malolactic fermentation, which converts sharper malic acid into softer lactic acid, plus time in oak barrels — together they're responsible for the signature creamy, buttery texture and toasted vanilla character.
Who founded Rombauer Vineyards?
Koerner Rombauer, a descendant of Irma Rombauer — author of the cookbook The Joy of Cooking — founded the winery with his wife Joan in 1980 in the Carneros region of Napa Valley.
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