Calling CHARDONNAY. aficionados and experts

[GerardoG]

While I have (as everyone) some grapes that I prefer, I like having a little of 'everything' at home...Cabernets, Malbec, Pinot, Merlot, Sauvignon Blanc....well, you get the idea.

One of the areas in which I am struggling is in the Chardonnay department. I have tried a good number over the years with some nice experiences, yet, my quest for a 'creamy, rich' Chardonnay is far from over. I am looking for something that could be defined as a full bodied white, that could go with heavier sauces and pastas on a warm summer day or on a crisp autumn evening.

So far, my 'wow' Chardonnay is Nickel & Nickel Truchard Vineyard...so my TRF wine lovers...any suggestions?

Gracias in advance!

[rr-nyc]

Of the American Chardonnay's, Pahlmeyer would change your life but I don't know if I'd call it creamy rich. I don't even know if its possible. It's buttery and rich.

Paul Hobbs is the next for me. The guy works magic with the grape. I also like Trefethen Family Vineyard chardonnay.

Then of course, are the white Burgundy's. Romanee-Conti Montrachet Grand Cru

[kirksingleton]

I hav been buying William Hill lately and think it is my new fav

[TheRolexKingofLV]

Not a big Chardonnay fan here, but if you are looking for a very consistent, buttery style, at a reasonable price, then look no further than Kendall-Jackson Chardonnay. It is also the #1 sold Chardonnay bottle worldwide, and easily accessible. This bottle has a huge following.

[swatty]

If you can find a Leeuwin Estate Art Series Chardonnay from Western Australia you will not be disappointed

[Rock]

I'm a huge lover of the kind of Chardonnay you mention (and anything full-bodied really).
I'm trying to think of Aussie Chardys that would be available in the US.
I imagine the 'big' brands would, so I will add these to Peter's suggestion.

Vasse Felix Heytesbury Margaret River Chardonnay. Wild yeast fermented. About US$45.
De Bortoli Reserve Release Chardonnay (Victoria). About US$45.

Chardonnay - one of nature's great gifts.

[SMD]

Cakebread/Ramey

[tinygears]

Kistler

[OmegaJJH]

Hi G,

My vote is for a Shaw & Smith M3 Chardonnay from the Adelaide Hills.

"This Aussie chardonnay oozes dreamy, bold, toasty, buttery hazelnut and toasted-almond style." Style = Creamy Whites - Majestic Wine

The M3 Chardonnay has a beautifully complex nose showing lemon, apple and white peach along with biscuit notes. The palate displays trademark M3 elegance and restraint with an extra dimension of creaminess through the finish. - shawandsmith.com

[Andad]

There are >80 wineries where I live in Adelaide's Fleurieu Peninsula.

You can't have too many local Chardonnays.

[Andad]

Originally Posted by OmegaJJH

Hi G,

My vote is for a Shaw & Smith M3 Chardonnay from the Adelaide Hills.

"This Aussie chardonnay oozes dreamy, bold, toasty, buttery hazelnut and toasted-almond style." Style = Creamy Whites - Majestic Wine

The M3 Chardonnay has a beautifully complex nose showing lemon, apple and white peach along with biscuit notes. The palate displays trademark M3 elegance and restraint with an extra dimension of creaminess through the finish. - shawandsmith.com

Very nice choice and at only $28 (last time I bought it) a very inexpensive pleasure.

[dera]

I'm in the ABC camp myself (Anything But Chardonnay), Americans have ruined it for me with their over-oaked examples.
For rich creamy sauces, I'd recommend a NZ/AUS SB. They often have enough acidity to compensate the heaviness of say a carbonara. Classic one to try would be Cloudy Bay SB.
If you insist on it having to be chard, the Cloudy Bay Chardonnay does work with the foods you describe. I wouldn't use a "creamy and rich" white with a creamy and rich sauce, it can end up being very "stuffy". In my opinion, fats (especially with fish) and cream need acid from wine to balance it out.

[azguy]

Caymus Conundrum

[rr-nyc]

Originally Posted by azguy

Caymus Conundrum

Great white table wine but it's not a chardonnay nor does it drink like the OP is looking for.


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[OmegaJJH]

Originally Posted by directioneng

Very nice choice and at only $28 (last time I bought it) a very inexpensive pleasure.

What are you trying to do to me?

I pay $50 a bottle here in UK.

I miss Australia

[OmegaJJH]

Originally Posted by directioneng

Very nice choice and at only $28 (last time I bought it) a very inexpensive pleasure.

What are you trying to do to me?

I pay $50 a bottle here in UK.

I miss Australia

[OmegaJJH]

Sorry everyone..... Internet issues.

Mods - Can you possibly delete double post?

[Ferdelious]

In my opinion you can't beat the taste of white wines from Burgundy. The only problem is the price tag. For American chardonnay's I recommend Cakebread, Grgich Hills and Far Niente(which I'm sure you know is Nickel and Nickel's older brother).

I've actually really started liking Sauvignon Blanc, it's a great value wine. You just have to get used to the funky nose.

[Runnin' Rebel]

In no particular order

As Trace says KJ and KJ reserve 10-16 USD. Very popular
Sonoma Cutter 27 USD
Le Creama 18USD
Nickel and Nickel 45-50 USD

Some Chardonnays are made in steal tanks,( no oak) lighter-bodied with more fresh fruit flavors and less vanilla character.

Oak Barrels have more color, like straw because the oak bleeds into the wine. Also more buttery/vanilla Leave it in too long and will get almost to buttery

Have fun

[wantonebad]

California chards are a puzzle, over-oaked? Certainly, too much ML? Yes almost straight across the board! To me this does more damage to the wine than anything else! It's also the process Geraldo, that add's the "buttery" characteristic. But when the winemaker gets it right Chardonnay is fantastic.

IMHO the Chard's of Burgandy are the best, Charlemagne, Chablis, Meursault and Montrachet on the high-end for sure, St. Aubin, St Veran, Pouilly-Fuissé on the more affordable end. They are all bright expressions of terrior.

Back to CA, there are a few producers who don't overdo their manipulation that I enjoy. Shafer's Red Shoulder Ranch chard is a winner in my book, I also like the very affordable offerings from Ramey and Chappellet. The not so affordable offerings from Staglin.

A quick aside, in the heat of the summer my favorite whites are not oaky chards but rather affordable varietals like Chenin blanc or pinot blancs from Alsace or even their domestic cousins. As for Sauvignon Blanc, all apologies to our friends from down under and their NZ brothers I still stick with Sancerre THE best expression of SauvB for the money IMHO.

[rr-nyc]

Originally Posted by Runnin' Rebel

In no particular order

As Trace says KJ and KJ reserve 10-16 USD. Very popular
Sonoma Cutter 27 USD
Le Creama 18USD
Nickel and Nickel 45-50 USD

Some Chardonnays are made in steal tanks,( no oak) lighter-bodied with more fresh fruit flavors and less vanilla character.

Oak Barrels have more color, like straw because the oak bleeds into the wine. Also more buttery/vanilla Leave it in too long and will get almost to buttery

Have fun

Oak doesn't have anything to do with the buttery taste. That's a common misconception. The buttery taste comes from malolactic conversion, or when malic acid turns into lactic acid.



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[Swearengen]

Try some of these
Ridge Vineyards - Chardonnay Monte Bello Estate
Au Bon Climat - Santa Barbara Chardonnay
Saintsbury - Unfiltered Carneros Chardonnay

[azguy]

Originally Posted by rr-nyc

Great white table wine but it's not a chardonnay nor does it drink like the OP is looking for.

He said buttery, the Conundrum is super buttery, but I hear ya, it's like 50% chard grapes, I think

[George Burdell]

For "big" Cali chardonnay, you might consider Ramey, Chalk Hill, or Hanzell. On the less expensive side there's Simi.

[travisb]

Chardonnay is my drink of choice.
Rombauer is a favorite of mine. Roughly 30-$35 a bottle. Full bodied & buttery.
In the $10 range I like J Lohr, Hess and Kendall Jackson to name a few.

[ref1655]

Originally Posted by Ferdelious

In my opinion you can't beat the taste of white wines from Burgundy. The only problem is the price tag.

Originally Posted by wantonebad

California chards are a puzzle, over-oaked? Certainly, too much ML? Yes almost straight across the board!

IMHO the Chard's of Burgandy are the best, Charlemagne, Chablis, Meursault and Montrachet on the high-end for sure, St. Aubin, St Veran, Pouilly-Fuissé on the more affordable end.

+1...the white burgundies from the Cote d' Or (Meursault) & the Cote d' Beaune (Montrachet) are definitely worthy of your consideration.

another interesting varietal to consider is the Johannesburg Riesling aka White Riesling from Germany (Moselle & Rheingau regions). depending upon the style, the Rhine wines vary from dry/crisp dinner wines to very sweet dessert wines (spatlese/late harvest). all have very little or no oak flavorings. the dryer offerings go great with poultry.

[JasoninDenver]

Hanzell Vineyards out of Sonoma makes some of the best Chardonnays I have ever had. Not too oaky, either. They are expensive but even my red-loving wife agrees to buy a case every year at $80 a bottle for our special occasions.

On our last trip to Sonoma, we also ordered the Rodney Strong Reserve Chardonnay. Much more affordable but excellent as well.

[GerardoG]

THANK YOU so much for all your comments and suggestions! I will start trying the options, I am sure several will be what we are looking for!

Gracias! One more reason to love my Virtual Family!

[bayerische]

Originally Posted by TheRolexKingofLV

Not a big Chardonnay fan here, but if you are looking for a very consistent, buttery style, at a reasonable price, then look no further than Kendall-Jackson Chardonnay. It is also the #1 sold Chardonnay bottle worldwide, and easily accessible. This bottle has a huge following.

One of my favorites. I have it at my restaurant too.

However, once it comes to Chardonnay, IMHO Chablis is it. They're almost all great.

[HL65]

Far Niente also makes an excellent Chardonnay.