Reata Chardonnay 2010

Reata, Carneros, Chardonnay 2010 The nose features freshly baked biscuits horse on propertydabbed in butter topped with peaches – you get a sense of the fruit accentuated by the winemakers touch. In the mouth the texture is luscious, buttery with the freshness of stone fruit – very nice. 

Reata ChardonnayThe wine was fermented in a combination of 41% oak and the rest in stainless steel.  100% of the wine went through malolactic. 63% of the wine was aged in neutral French oak for about 9 months. Vinted and bottled in Napa 14.3% $20 suggested US retail, a media sample Reata

Reata is the Spanish word for lariat.

About RJ

Ray Johnson is the Executive Director of the Wine Business Institute at Sonoma State University. He writes about food and wine, his travels and the business of wine. He makes his home in Sonoma County, California.
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