Ripe, mouth-filling flavors of stone fruits envelop the palate on this bright, focused Chardonnay. The minerality and freshness of the cool-climate site shine through with great purity and linger on the crisp finish. Read more info about this wine
Robert Craig Chardonnay, Durell Vineyard
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Featured Recipe Pairing
Chicken with Lemon and Onion
In this simple, classic dish, roasted chicken is enlivened by lemon slices. We recommend serving this dish with the onions on the side, as it’s their caramelized flavor, the result of baking with the juices of the chicken, that makes this an exceptional meal.
An influential figure in Napa Valley winemaking since the late 1970s, Robert Craig, with his wife, Lynn, established his eponymous winery in 1992. Their allocation of Chardonnay grapes from Sonoma's famed Durell Vineyard yielded just 390 cases of highly sought-after wine. Located in the hills overlooking the town of Sonoma, this vineyard straddles the border between southern Sonoma Valley and the cool, wind-scoured hills of western Carneros. It has gained fame as one of America's premier sites for producing spectacular Chardonnay wines. Grapes for this wine came from the vineyard's choice Sand Hill Block and, in the deft hands of consulting winemaker Keith Emerson, produced a nuanced Chardonnay of great purity. The wine was left on the lees to add complexity and finesse. Aging was in neutral French oak for texture and richness, new French oak for a touch of spice, and stainless steel to enhance the fruit component.
Lush aromas of tangerine and white nectarine mingle with peach blossom and honeysuckle notes.
Ripe, mouth-filling flavors of stone fruits envelop the palate on this bright, focused Chardonnay. The minerality and freshness of the cool-climate site shine through with great purity and linger on the crisp finish.
Because of its focus on bright fruit and minerality, this wine is a more versatile partner at the table than many California Chardonnays, which often show buttery vanilla and toast flavors that are hard to match with food. The wine's depth and texture call for dishes with a bit of richness and creaminess. Avocados, cream and butter sauces, as well as luxurious fish and shellfish, such as crab, lobster, halibut, salmon and monkfish, will fit the bill nicely. With its structure and intensity, the wine can also stand up to white meats, so look to simply roasted or sautéed chicken, veal, pork and turkey for more substantial fare.
Serve chilled: refrigerate the bottle for 30 minutes before serving.
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