It is certainly creamy, rounded, and rich but few perceive it to be as dense as the description buttery implies.

Rombauer Chardonnay undergoes a process called “malolactic fermentation” which is not technically a fermentation but instead a conversion of acid from one type to another. The creaminess from the lactic acid is what you are feeling when you drink our Rombauer Chardonnays.

100% of our Chardonnay is both fermented and then briefly aged in oak barrels, a mixture of French and American. Every year a percentage of those barrels is new, two-year old, and three-year old as we believe a combination of barrel age is important to the flavor and textural development.

That said, our goal is for the oak influence to be in balance with the other core components of our Chardonnay so it might not be perceived as prominent as it is.

Year: 2023

Origin: California

Varietal: 100% Chardonnay