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  • 2014 Kistler Chardonnay Trenton Roadhouse

2014 Kistler Chardonnay Trenton Roadhouse

abv 14.1%
  • 96 WA
  • 95 WS
  • 18 JR
  • Variety

Out of stock

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SKU: 394133-2014

This item is available by the case only


This is a final sale item

Not eligible for cancellations or refunds

  • Vinous | Rating: 92

    The 2014 Chardonnay Trenton Roadhouse is one of the more delicate wines in this range. Orchard fruit, lemon confit, white flowers and mint shape this attractive, understated Chardonnay. I would prefer to drink the 2014 over the next few years, while the fruit remains vibrant. This is an exceptionally polished Chardonnay from Kistler.
    Author: Antonio Galloni
  • Wine Advocate | Rating: 96

    The 2014 Chardonnay Trenton Roadhouse is youthfully shy, offering glimpses at lemon zest, yuzu and grapefruit notes with a touch of crushed stones. Medium-bodied, very fine and elegant in the mouth, it has compelling citrus intensity with a touch of phenolic texture and minerals on the long finish.
    Author: Lisa Perrotti-Brown
  • Wine Spectator | Rating: 95

    This classy version combines the best of rich, coastal California Chardonnay with Burgundian techniques, rendering a creamy, multifaceted wine, with layers of fig, melon, anise, toasty oak, hazelnut and poached pear. Drink now through 2022. 830 cases made.
    Author: James Laube
  • Jancis Robinson | Rating: 18

    Vineyard planted by the Kistler team on the sandy clay known here as Goldridge between 1992 and 1995. 9,960 bottles filled. Quite broad and open on the nose at first though there is the backdrop of tension and acidity. Richer than many a Sonoma Coast wine but with a fine skein of acidity and real nerve. Lots to chew on. A most agreeable combination of the richness of Chardonnay ripened by the California sun together with the palpable marine influence. Long and impressive.
    Author: Jancis Robinson
  • No collector reviews available
  • California is the heartland of wine production in the US, and the state that brought prestige to American wine thanks to the pioneers who built early wineries like Staglin, Beringer, Ridge, Mayacamas and Chateau Montelena in the 1800s. Its large geographic area ensures a great diversity in growing sites, varieties grown, and quality levels. Generalizations about the state's wines have numerous exceptions; however, a few key facts generally hold true—ample sunshine, dry weather during the growing season, and moderate winters prevail. Chardonnay and Cabernet Sauvignon continue to dominate the state's production—albeit in continually smaller percentages, as growers continue to diversify. More than 100 different varieties can be found throughout the state.

    Chardonnay is a versatile variety that can grow in a wide range of climates, and its neutral flavor profile offers a blank canvas for winemakers to impart their style. In cool climates, Chardonnay displays flavors of green fruit and citrus. As the climate becomes more moderate, flavors of white peach and melon develop. In warm and hot climates, aromas of banana, pineapple, and other tropical fruit are common.

    The best Old-World Chardonnay comes from Burgundy, where it is uniquely reflective of terroir and can express many different flavor profiles even within this relatively small region. In Chablis, the northernmost part of Burgundy, wines are often unoaked and known for their minerality, high acidity, and aromas of green apple, citrus, wet stone, and slate. In the Côte de Beaune, further south, wines are typically aged in neutral French oak and have flavors of stone fruit, toast, almond, and cream. Burgundian producers pioneered the techniques that are now associated with high-quality Chardonnay around the world, including barrel fermentation, barrel ageing, malolactic fermentation, and maturation on lees. The best wines, from producers like Domaine Leflaive, Bouchard Père & Fils, and Domaine William Fèvre, can age in the bottle for a decade or more, developing complex aromas of nuts and mushroom.

    New-World Chardonnay tends to grow in warmer climates than in the Old World, producing wines that are full-bodied, high in alcohol, and low in acidity. Use of American oak imparts flavors of vanilla, clove, hazelnut, butter, and caramel on top of peach and banana fruit. Look to Californian producers in Napa and Sonoma, including Kistler, Peter Michael, and Aubert, for the highest-quality versions of this New-World style.

    Chardonnay’s versatility makes it a great option for pairing. High-acid wines from Chablis are the perfect accompaniment to oysters or clams, while oak-forward Napa wines are the best match for buttery lobster. Halibut, cod, and chicken breast are classic pairings with white Burgundy. 

    Collector Data For This Wine

    • 266 bottles owned
    • 46 collectors