2009 J Rochioli - Chardonnay South River Vineyard 750ml

USA - California - Sonoma - Russian River Valley/ White / Chardonnay   |     Watch

IWC 94  
2009 J Rochioli - Chardonnay South River Vineyard Front View
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Professional Reviews For This Wine


International Wine Cellar | Rating: 94

Greenish yellow. Smoky, leesy pear and nectarine aromas are complicated by notes of iodine and jasmine and turn spicier with air. Stony, chewy orchard fruit flavors are firmed by dusty minerality, which adds back-end cut. This is about far more than fruit, in an Old World manner. The iodine element recurs on the gripping, very long finish. I love this style of chardonnay.

Author: Josh Raynolds
Issue: Issue 156

Professional content appears courtesy of Vinfolio

Average rating: 95, based on 1 reviews

Collector Data For This Wine

32 bottles owned by 15 collectors.

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About This Producer


With three generations of dedication to the land, Rochioli Vineyards and Winery has earned the reputation as one of Sonoma County's finest. This family legacy began in 1938, when Joe Rochioli Sr. purchased land he had long farmed. He had the foresight to know that the soil of the Russian River Valley would one day produce some of the world's greatest wines. His son Joe Jr. embraced this vision and today craft renowned, terrior-driven wines built on a foundation of superb fruit.

The result has been a decades-long tradition of outstanding vintages: Silky-smooth, fruit-forward Pinot Noirs; rich, opulent Chardonnays; and tangy, food-friendly Sauvignon Blancs.

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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