1999 Conn Valley - Chardonnay Fournier Vineyard 750ml

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1999 Conn Valley - Chardonnay Fournier Vineyard  Front View
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Professional Reviews For This Wine


International Wine Cellar | Rating: 88

(100% new oak) Leesy aromas of lemon, butter, grilled nuts and vanilla. Pliant and buttery, but kept fresh by a steely spine of acidity. Hints of tropical and citrus fruits. Bright, firm and nicely persistent, but seems a bit less dense and concentrated than the '98.

Author: Stephen Tanzer
Issue: Issue 102

Professional content appears courtesy of Vinfolio

Average rating: 88, based on 1 reviews

Collector Data For This Wine

22 bottles owned by 10 collectors.

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About This Producer


Nestled deep in Conn Valley, east of St. Helena and the Meadowood Resort, Anderson's Conn Valley Vineyard remains an impressive, if not sometimes forgotten, source of very complex and potentially age worthy wines in Napa Valley. The vineyard produces beautifully rich, blackcurrant-flavored wines that have demonstrated stunning purity of flavor and aging potential while portraying a union of flamboyant Californian ripeness and Bordelais elegance and nuance.

Todd Anderson and winemaker Mac Sawyer initially put themselves on the map with their long-lived, estate Cabernet, but have expanded their repertoire to include Bordeaux tributes "Right Bank Cuvee" and Robert Parker-favorite "Eloge," which he calls "a distinct effort of first-growth quality."

Wine Varietal: Chardonnay


Arguably the best dry white wine grape out there, Chardonnay is grown all over the globe. In addition to being the backbone of fine white Burgundies, Chardonnay is also one of the three major grape varieties used in producing Champagne. Susceptible to a myriad of complications, Chardonnay berries are relatively small, thin-skinned, fragile, and oxidize easily. Chardonnay grapes can be sensitive to winemaking techniques and more difficult to handle from harvest to bottling than many other varieties. Some producers will use malolactic fermentation (where harsher malic acid is turned into softer lactic acid and carbon dioxide) to reduce crispness and acidity and add a creamy, buttery texture to wines. The "oaky" character of some Chardonnays comes from fermenting or aging which takes place in oak barrels. Once barrel-aged, Chardonnay may take on notes of vanilla or toast. While Chardonnay is produced worldwide, the best can be found in France, the United States, Argentina, Chile, Australia, Italy, New Zealand, and South Africa. Typical descriptors for Chardonnay include mineral, green apple, citrus, tropical fruits, vanilla, butter and smokiness.

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