Classically delicious is what we think of the Raymond Napa Valley Reserve Selection Chardonnay. "Delightfully fragrant and aromatic", this Chardonnay delivers ultimate pairing options at a wonderful value, from a renowned winery. Pair it with chicken, shellfish, salmon and white fish. The rich flavors and long finish of this Napa Reserve Chardonnay make it more than qualified to stand up to cream and butter sauces, and a more substantial fish like sea bass. Grill some and drizzle it with a silky ginger cream sauce and top it with frizzled leaks. To start or for a light meal, we love this wine with a seafood salad. Don't forget the avocado, and be generous with the lump crabmeat! Of course, the combination of fruit, floral notes and a suggestion of toasted oak makes this Raymond a perfect aperitif all by itself. Bite-sized shrimp dumpling hors d'ouevres with a soy dipping sauce wouldn't hurt either... Sauteed chicken with a white wine, lemon and butter reduction will satisfy nicely for the entree, and really bring out the citrus notes of this Chardonnay. To wrap up, we love to pour everyone another glass and serve it with little crottins, individual buttons of chevre cheese. Get out your glasses winelovers!!
"Our 2013 Reserve Selection Napa Valley Chardonnay opens with delightfully fragrant aromas of pear and guava fruit that are accentuated by aromatic notes of apple, honeysuckle and a touch of toasted oak. This beautifully balanced wine coats the palate with flavors of melon, lemon and ripe pear before culminating in a long, enjoyable finish.
Using no malolactic fermentation, moderate oak influence, and sur-lie aging, our Napa Valley Chardonnay is made in a style that focuses on the inherent qualities of this varietal. To preserve the unique Chardonnay aromas and flavors of grapes grown in this region, the wine was whole cluster pressed and cold fermented in stainless steel tanks. The wine was aged sur lie (on the yeast lees) for 7 months, with periodic lees stirring, in 60% Nevers and Allier French oak barrels (20% new French oak) and 40% in stainless steel. The blending of barrel aged and stainless-steel aged juice lends greater complexity and roundness to the final wine while stirring the lees adds creaminess to the wine’s mid-palate.
The 2013 vintage in Napa Valley was one of the earliest harvested vintages in years. A warm spring led to early bud break and created the perfect environment for flowering and fruit set. With warm days and cool nights, our team was able to maintain ideal acid levels with optimum, bright fruit flavors."
||sur lie (on the yeast lees) for 7 months, with periodic lees stirring, in 60% Nevers and Allier French oak barrels (20% new French oak) and 40% in stainless steel
||Napa Valley, California