The California winery that single-handedly put chardonnay on the map with one of the most popular wines in the country with its Vintner’s Reserve also makes other labels from its stalwart grape.
This chardonnay, sourced fromSanta Barbara and Monterey counties, is fermented by lot to preserve the vintage’s unique geographical influences and then blended before bottling.
We’ve always enjoyed KJ because it tends to produce more creamy chardonnays thanks to its fermenting process that includes malolactic fermentation, where the tart acid flavors are converted into a more buttery and textured finish.
That’s noticeably missing in this chardonnay, which is more about the crisp tropical fruit.
Sherry: “Notes of lime and a little hot. A hint of butter on the finish.” 2-1/2 stars
Chris: “Pineapple, citrus and apple with a bit of creamy finish.” 3 stars
Available locally for about $15.
Coming next week: Sin Zin
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