Let’s face it, many areas of California are known for their Chardonnay, just as there are regions famous for excellent Cabernet Sauvignon and Zinfandel. California Chardonnays grace the tables of many restaurants and homes because, quite frankly, they’re really good. If you attend a party or a grand function, it’s almost a given that Chardonnay will be one of, if not the only, choice for a white wine. And I just know I’ll get some pushback on this, but for the women out there, more often than not, when asked, you’ll select Chardonnay.
There are primarily six growing regions producing grapes for California Chardonnay: Santa Barbara, Central Coast, Carneros, Napa, Sonoma, and Mendocino. Over the past few years, there’s been a shift toward sourcing Chardonnay fruit closer to the cooler coastal climate. Many of the big names have led the charge to cooler climate grapes, while still producing Chardonnays from inland sources as well. Whether you find yourself visiting a winery or scanning a wine list at your favorite restaurant or wine bar, you’ll find several choices of Chardonnay from each winery.
In general, what you’ll find in premium California Chardonnays are the expected flavors: apple, peach, vanilla, and a minerality—typical of wines where the vintner allows the grapes to naturally process with minimal intervention. Chardonnays from warmer inland areas, on the other hand, tend to express heavier tropical fruit flavors, such as apricot or possibly fig. If these grapes undergo a second fermentation, they’ll develop an even more robust flavor profile.
Then, of course, there’s the distinct difference between Chardonnays aged in oak versus those developed in stainless steel tanks. Chardonnays aged in stainless steel (nicknamed “Naked” due to the lack of oak) showcase the true nature of the grape itself—pure flavors with clarity and crispness. On the other hand, if a Chardonnay is aged in oak barrels, expect to find butterscotch, nutmeg, and possibly hazelnut overtones. In recent years, some producers have faced criticism for allegedly over-oaking their Chardonnays to cover imperfections. That said, many “experts” look for that oak flavor in their Chardonnay and are disappointed without it. They will also tell you that wine needs to have a sense of “balance,” and overloading a Chardonnay with oak will overpower and unbalance the wine. The bottom line is that you now have more choices when it comes to sipping Chardonnay from California and elsewhere.
Here are a few examples of some California Chardonnays that please judges, “point labelers,” and sommeliers everywhere:
From Monterey County and its fine upland terroir and cool climates comes Sierra Mar Vineyards’ “Roar” Chardonnay, produced in the Santa Lucia Highlands. This wine exhibits a mild balance of oak with vanilla overtones, and flavors of mango and pineapple. It will delight your palate with its clean, bright acidity for many years.
From the Central Coast, you should try a bottle (or twelve) of Chamisal’s “Naked” Stainless Steel Chardonnay. This wine has brightness, mild acidity, and overtones of lemon, orange, and kiwi on the palate. It’s a pleasure to sip, whether paired with food or enjoyed on its own.
If you’re a fan of the “butter flavor” in Chardonnay, you must try Keller Estate’s La Cruz Vineyard Chardonnay. On the first sniff, swirl, and taste, you’ll notice vanilla, caramel, and toast, followed by balanced fruit flavors of pineapple and a mild oak that complements this delicious Chardonnay.
From the Russian River growing region, Acero Don Miguel Vineyards produces their Miramar Estate Chardonnay, which is simply one of the most elegant Chardonnays I have sniffed, sipped, and swallowed. The balance of flavors—tropical fruits, pear, and a smooth buttery finish—make this wine a true California gem. Surprisingly, this Chardonnay has never seen the inside of an oak barrel but can stand up to some of the “so-called” great ones, in my opinion.
Finally, let me tell you about La Crema Winery and their Sonoma Coast Chardonnay, one of my personal favorites. The vineyards are located along the Mendocino County border, stretching to the Los Carneros Wine Region. This area offers a long, cool growing season similar to that of Burgundy, France. When you gently remove the cork, you’ll be greeted by a nose full of butterscotch, citrus, and toasted oak, followed by a well-balanced palate of acidity, orange, and apple. This Chardonnay is like a luscious beauty walking down the runway at a New York Fashion Show—charming, balanced, and full of flavor.
With hundreds of vineyards and wineries producing Chardonnays in California, it’s a challenge to identify even a handful of the very best. Even though Chardonnay is relatively straightforward to produce, subtle year-to-year changes in climate and other factors can alter what you taste in each vintage. The best thing you can do is stick your nose in every glass of California Chardonnay you can find, wrap your lips around that glass, and choose to swallow instead of spit once in a while until you find your dream Chardonnay.
