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Gundlach-Bundschu 'Rhinefarm' Chardonnay - $25.99

Wine Details

Vintage: 2009
Price: $25.99
Producer: Gundlach-Bundschu
Region: Sonoma Valley
Varietal: Chardonnay
Container Size: 750 ML
Flavors:
  • White Wine
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Product Description

  • Aromas and flavors of fresh pineapple, toasted almond and white pear with an underlying mineral note. Lush roundness to the feel in the mouth, with a bit of sweet talc. The bright finish offers lingering flavors of lemon meringue with a touch of vanilla.

Expert Ratings

Ratings   Vintage Source Flavors
CGCW - 84 Details: This lean and limited wine steers to stiffness and acidy angularity without ever finding a sense of fruit filling. It shows more than a little oak, but its barrel influences wind up bringing a bit of unbuffered bitterness to the finish owing to its shortfall of fruit. 2005 CGCW
WineEnthusiast - 86 Details: This isn’t one of your tropical fruit and oak, acidic cool-climate monster Chards. It’s soft and earthy, with a dried sage and oregano edge to the green apple and white peach flavors. 2003 WineEnthusiast
Tastings - 88 Details: This producer has made a rich, spicy Chardonnay with ripe pear, apple and citrus fruit backed by rich oak. This would be ideal with grouper, lemon chicken or veal piccata. 2003 Tastings earthy, green apple, oak, oregano, peach, sage
Tastings - 90 Details: Brilliant pale golden hue. Impressive aromas have a zesty citrus character with hints of smoky yeast that follow through well on a medium-bodied palate with very pure, fruity flavors and spicy, zesty finish. A big wine, but it strikes a restrained balance and has very well integrated oak flavors 2000 Tastings citrus, oak, smoky, spicy
Tastings - 92 Details: Brilliant yellow-straw hue. Pure minerally aromas have a fragrant Chablis-like quality. A crisp entry leads to a racy, medium-bodied palate with very pure, terroir-driven flavors. Good cut on the angular finish. Oak plays a minimal role. Very fresh. Drink now 1999 Tastings
WineEnthusiast - 85 Details: Light and simple pear and citrus fruit is clean and tasty enough. A pleasant quaff for a hot summer afternoon. 1998 WineEnthusiast
Tastings - 85 Details: Pale yellow-straw hue. Herbally edged, crisp apple and melon aromas show a dash of oak. Crisp and lean up front, with a medium body and taut, lingering finish. For near-term drinking 1997 Tastings
Tastings - 83 Details: Bright straw hue. Lean minerally aromas. A crisp entry leads a moderately light-bodied palate with racy acidity. Shows little if any oak influence. Clean, tart finish. Drink now 1997 Tastings apple, melon, oak
WineSpectator - 83 Details: A grassy, herbaceous style that's a bit like Sauvignon Blanc, with a tangy, racy streak of citrus. Drink now through 2000 . 4,900 cases made. –JL 1996 WineSpectator

Food Pairings

Category Pairing
Red Meat Pork Chops, Veal
Poultry & Eggs Goose, Roast Game Hen
Vegetables Avocado
Fish or Shellfish Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Garlic Shrimp, Lobster Salad, Sea Bass, Salmon / Trout, Bluefish and Mackerel, Grilled Ahi Tuna
Sauces White Wine Sauce

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

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