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Robert Mondavi Private Selection Introduces First Ever Bourbon Barrel-aged Chardonnay

Posted on March 20, 2017

This spring, California wine brand Robert Mondavi Private Selection will debut a Bourbon Barrel-Aged Chardonnay – the first ever Chardonnay to blend the craftsmanship of California winemaking with the Southern tradition of Bourbon Whiskey aging.

A unique twist on the classic varietal, Bourbon Barrel-Aged Chardonnay begins with premium grapes carefully picked at the peak of ripeness from vineyards in Monterey County, California. The wine is blended and aged in American oak for 9 months to deliver exceptional fruit flavors and a refined complexity. A portion of the blend is then aged for an additional two months in a combination of new and used Bourbon Whiskey barrels. The new barrels give the wine a deep, rich, toasty flavor, while the used barrels, from a world-renowned Kentucky distillery, add vanilla aromas and notes of baking spices.

“At Robert Mondavi Private Selection, innovation is always at the forefront of our winemaking process, a nod to our founding winemaker Robert Mondavi’s legacy and ingenuity,” says Jason Dodge, Director of Winemaking at Robert Mondavi Private Selection. “With the great success of Bourbon Barrel-Aged Cabernet Sauvignon since its launch in 2016, we saw an opportunity to bring this unique spirits barrel aging method to another varietal, and found that Chardonnay’s flavor profile was a great match, resulting in an incredibly bold sensory experience.”

The Bourbon Barrel-Aged Chardonnay is rich golden in color and opens with intense aromas of ripe pineapple and toasted coconut with hints of toasted marshmallow and vanilla bean. Flavors of grilled pineapple, juicy peach, graham cracker and toffee follow, with baking spices and toasty oak. This rich, creamy, and concentrated wine has balanced acidity and a lingering finish that makes it perfect to enjoy on its own or with a variety of foods including English cheddar, cow’s milk blue cheese, grilled fish with lemon butter, roasted pork tenderloin, garden salad with gorgonzola and toasted pecans, shrimp scampi, and bacon-wrapped dates.

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