Citrus, apricot, and toasty vanilla oak on the nose. Tropical swirls of mango, pineapple, crisp citrus, and gooseberry, plus brown sugar, almond, cinnamon, nutmeg, and caramel all contribute to a rich, smooth mouth feel. The finish offers flavors of ripe, baked apple and toasty oak, rounding out the tropical fruit. Enjoy with rosemary rubbed pork tenderloin, lobster with garlic butter or grilled pear and gorgonzola salad.
“BEST VALUE” -- Wine News, vintage 2004
“A winner worth double its $10 price tag.” – San Francisco Chronicle, vintage 2003
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