The fruit for this Chardonnay comes from Napa and Sonoma Carneros. Barrel-fermented and aged for nine months in a mix of American and French oak, one-third of which is new. This wine impresses with its richness, creamy vanilla, and buttery brioche notes on the nose—never over the top—building into a fleshy, layered palate balanced by excellent acidity, with a pH of around 3.4 and 6.2 TA. Candied ginger peel, rich citrus, and tangerine peel lead into baked pineapple notes on a very long, saline-mineral finish—a true crowd-pleaser, perfect with roast chicken and potatoes or roast pork. Oklahoma-born and raised, Andrew Holloway began his winemaking journey as an intern at Rombauer in 2010. His talent and dedication saw him rise to assistant winemaker in 2014, and in 2023, he was named winemaker.
93 points, Jonathan Cristaldi, Decanter (Feb 2025)
Nectarine and sweet citrus top creme brûlée flavors. Mouthwatering acidity balances this generous wine to invite further sipping and a long finish.
92 points, Elaine Chukan Brown, Wine Enthusiast (Sep 2025)
This is a lush, ripe, relaxed classic with generous poached pear and peach pie flavors. Full-bodied, rich in fruit and spice flavors, with butter and caramel accents. All barrel fermented, with hand-stirred lees and full malolactic. Reasonable acidity and a super-relaxed texture. Drink now.
91 points, Jim Gordon, James Suckling (Jan 2025)
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