We fermented 80% of the grapes in
previously used small French oak barrels with the rest
in 900-gallon French oak casks, called foudres, using
only naturally-occurring yeasts. We then aged the
wine six months on its lees (the spent yeast) in neutral
barrels. These techniques add body while showcasing
the wonderful fruit, not masking it behind new oak.
The wine's mouth-watering acidity and elegant flavors
of tropical fruit, lemon grass and a touch of mineral
at the end of the long finish are perfect with grilled
seafood and chicken, creamy pasta dishes or summer
Pale silvery-yellow color. Aromas of lemon, grapefruit and spices, with a hint of lanolin. Juicy and brisk but ultimately supple, with intense, medium-bodied flavors of grapefruit and licorice lifted by minerals and flowers. Finishes brisk, firm-edged and long.
Mike Grgich first gained international recognition at the celebrated "Paris Tasting" of 1976 in which a panel of eminent French judges swirled, sniffed, and sipped an array of the fabled white Burgundies of France and a small sampling of upstart Chardonnays from the Napa Valley. When the results where in, the French judges were shocked: they had chosen Mike’s 1973 Montelena Chardonnay as the finest white wine in the world. Mon Dieu! The results stunned... View More