Rodney Strong Chardonnay - $10.99

Wine Details

Price: $10.99
Producer: Rodney Strong Vineyards
Region: Sonoma County
Varietal: Chardonnay
Container Size: 750 ML
Flavors: apple, butter, lemon, spice, toasty oak, vanilla
  • Award Winning
  • White Wine
Add to Cart Add Case
Add to Tasting Journal

Product Description

  • We barrel fermented about 70% of this wine, and aged that portion in barrel for 5 months, offering the wine a touch of brown spice and vanilla, while cold fermenting the remainder to maximize a fresh fruit-forward character. Bright lemon and apple aromas mingle with hints of toasty barrel complexity, and on the palate, pear and pineapple with spice and refreshing acidity will have you coming back for another glass. Enjoy this lively chardonnay now and over the next couple of years.
  • Rodney Strong Vineyards was founded on the recognition of Sonoma County's potential for excellence. Through decades of growing and winemaking, they continue to fulfill the promise of the fine land. Gentle handling, careful use of barrel and stainless steel fermentation and proper oak aging are guided and monitored to enhance the natural and intrinsic character of the wine.

Expert Ratings

Ratings   Vintage Source Flavors
Tastings - 88 Details: Star bright gold color. Butter cream and baked apple aromas. A round entry leads to a dryish medium body of creamy vanilla, baked golden apples, and delicate spice flavors. Finishes with a soft, toasty oak and lemon curd fade. A solid, textbook California chard. 2006 Tastings apple, butter, lemon, spice, toasty oak, vanilla
CGCW - 88 Details: Sweet and outgoing in smell with lots of well-defined appley fruit framed with a good bit of oak, this engaging effort hits all the right marks in the mouth with a nicely proportioned mix of apples and oak that stays the course through to a trim, long-lasting finish. It may not be among the bigger, more dramatic Chardonnays to be had, but its ongoing fruit, fine balance, and varietal precision make it a genuine bargain in today's market. 2005 CGCW oak
Tastings - 86 Details: Yellow gold color. Creamy aromas of baked apple pie, tangerine, and cream. A round, smooth entry leads to a dry-yet-fruity medium body of tangy peach, tangerine, and green apple flavors. Finishes with a spicy, sweet citrus and peach skin fade. 2005 Tastings apple, citrus, green apple, peach, spicy, tangerine
Tastings - 84 Details: Pale gold color with an emerald cast. Toasty buttery and baked apple aromas follow through to a very soft, dryish light-to medium-bodied palate with light apple sauce and lemon peel flavors. Finishes quickly with a powdery fruit tannin fade. 2005 Tastings
CGCW - 86 Details: Here is a direct, balanced, nicely fruited Chardonnay that will fill the bill as a priceworthy partner to any number of fleshy fish or lighter chicken dishes, and, while its want of depth leaves it a little short of one-star rating, it is entirely useful and easy to like. 2004 CGCW
CGCW - 87 Details: Plump and juicy young fruit is the central player of this rounded, well-scrubbed effort while a mild note of oak sweetens the mix and adds touches of vanilla and cream throughout. Moderately full-bodied, yet never on the heavy side, the wine is a bit soft in balance and gets the nod as an open and thoroughly enjoyable choice for near-term drinking with grilled chicken breasts. 2003 CGCW oak, vanilla
WineEnthusiast - 90 Details: Just what the doctor ordered in a rich Chard. It’s lavish in ripe peach, tropical fruit and vanilla flavors, with the sweetness of a fresh-baked buttery biscuit. The creamy texture carries spice flavors through a long finish. 2002 WineEnthusiast buttery, peach, spice, vanilla
Tastings - 87 Details: Brilliant straw-yellow hue. Baked apple, pear and oak aromas. Medium-bodied, this is a fruit-forward Chardonnay with pleasant varietal flavors and a finish with tart acidity and a touch of oak 2002 Tastings
CGCW - 84 Details: Counting cleanliness and basic balance as assets well ahead of complexity or fruity mass, this soft and easy-going effort takes the no-fault road and plays it very safe. Excitement and safety are rarely allied, however, and there are no sparks flying from this tame and temperate wine. 2002 CGCW apple, oak, pear
WineSpectator - 82 Details: Simple, even cloying, with mature pear and cedary oak flavors that don't inspire. Drink now. 152,000 cases made. –JL 2001 WineSpectator
1 2 3

Food Pairings

Category Pairing
Cheese Swiss, Brie, Gouda, Soft Pungent Cheese
Poultry & Eggs Chicken or Turkey, Roast Turkey
Fruits & Nuts Citrus Fruits
Vegetables Caesar Salad
Fish or Shellfish Garlic Shrimp, Lobster Salad, Sea Bass
Sauces White Wine Sauce
Herbs & Spices Anise, Fennel Seed, Tarragon, Basil, Curry, Ginger, Nutmeg, Mace, Allspice, Rosemary, Saffron, Thyme

Awards and Accolades

  Name Vintage
Award Winner Bronze - 2008 San Diego Int'l Wine Competition 2006

Wine Terms

Name Value
Chardonnay (shar dohn nay)—This noble grape’s reputation was established in France, particularly in the Burgundy region, and the highly prized Chardonnay wines from Chablis, Mâcon, Mersault, and Pouilly-Fuissé are imitated by winemakers around the world. Generally an oaked wine (whether from expensive oak barrels or a quick soak in oak chips), its fruity aromas and flavors range from apple in the cooler regions to tropical fruits such a pineapple in the warmer regions. It can also display subtle earthy aromas, such as mushroom or minerals. It has a medium to high acidity and is generally full-bodied. Classical Chardonnay wines are dry. Chardonnay is also an important grape in the Champagne district where it's picked before fully ripe and while it still has high acid and understated fruit flavors—the perfect combination for champagne. California has adopted this grape with a fervor and there are some 200 wineries producing Chardonnay wines in other parts of the United States. Chardonnay has also seen a tremendous planting surge in Australia, and new vineyards are being planted in Italy, Lebanon, New Zealand, Spain, and South Africa.
Sonoma Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.
United States Wineries exist in all fifty states, but the most predominant (and best) wine comes from Northern California, Oregon, and Washington State, with New York gaining a foothold in the industry. American wines make up about 75% of all wine sales in the US. The appellation system uses the term AVA (American Viticultural Area) to determine where wines were produced, but grape varieties can be planted anywhere in the country. American wineries generally use varietal labeling, and government regulations require that the variety on the label must make up at least 75% of the blend (in Oregon it’s 90%). The words reserve, special selection, private reserve, classic, and so on have no legal definition in the US. Some wineries use these terms to indicate their better wines; others use the words as a marketing tool to move lower quality wines off the shelf.
California California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.
California Chardonnay Chardonnay has emerged as the premier white wine in California. Originating from Burgundy, France, the Chardonnay grape has enabled vintners from the Golden State to produce opulent white wines with crisp, bold flavors. A well made Chardonnay can be enjoyed in a wide array of situations. California Chardonnays typically are dominated by buttery, creamy flavors.

Tasting Notes

Please login to view your personal tasting notes.Login