The fruit for this Chardonnay comes from Napa and Sonoma Carneros. Barrel-fermented and aged for nine months in a mix of American and French oak, one-third of which is new. This wine impresses with its richness, creamy vanilla, and buttery brioche notes on the nose—never over the top—building into a fleshy, layered palate balanced by excellent acidity, with a pH of around 3.4 and 6.2 TA. Candied ginger peel, rich citrus, and tangerine peel lead into baked pineapple notes on a very long, saline-mineral finish—a true crowd-pleaser, perfect with roast chicken and potatoes or roast pork. Oklahoma-born and raised, Andrew Holloway began his winemaking journey as an intern at Rombauer in 2010. His talent and dedication saw him rise to assistant winemaker in 2014, and in 2023, he was named winemaker.

This is a lush, ripe, relaxed classic with generous poached pear and peach pie flavors. Full-bodied, rich in fruit and spice flavors, with butter and caramel accents. All barrel fermented, with hand-stirred lees and full malolactic. Reasonable acidity and a super-relaxed texture. Drink now.

From a terrific vintage, Rombauer's 2023 Chardonnay delivers a classic California rendition, with toasty, nutty accents to the pineapple and melon fruit; some vaguely floral notes sneak in as well. It's full-bodied, plump, creamy, lush and easy to drink, while the long finish is vanilla-stained but remains bright and fresh. To produce this volume (349,000 cases) at this level of quality is a remarkable feat. - Joe Czerwinski

There's plenty of energy to the juicy and plump core of tangerine, mango and peach. Shows a distinctive spice note, with clove, cardamom and nutmeg making this distinctive, especially on the finish, which mingles seamlessly with toasted, buttery brioche details. Drink now. 349,220 cases made.