The majority of the fruit for this wine came from the Russian River Valley's famous Dutton Ranch, not far from the Sonoma Coast. The cooling, marine-layer influences (fog) enable the fruit to be picked with a high level of acidity, resulting in a bright, fresh and crisp wine that offers up wonderful aromas of vanilla and crème brûlée with bright scents of tropical and citrus fruits. On the palate, Meyer lemon, peach and melon are balanced by a creamy texture from sur lie aging. This wine is delightfully creamy with a dense mouth feel and terrific integration of oak and fruit.
Ripe Meyer lemon, cinnamon, caramel and light smokiness.
Girard has been a Napa Valley pioneer winery for thirty years. Current owner Pat Roney bought the estate ten years ago and continues the tradition of making classic Napa Valley Chardonnay and Cabernet-based wines. But he is also expanding Girard's varietal focus to Zinfandel and Petite Sirah grown on century-old vines that dot the Napa countryside. New vineyard plantings are also underway on both Diamond and Howell Mountains, which border the western and eastern edges of the valley. Roney's career in wine began as a sommelier at Chicago's renowned Pump Room, where he worked during and after college. He returned to his native California, eventually becoming president of Chateau St. Jean, and later president of Kunde, both in Sonoma Valley. Ultimately Roney took his management skills and wine knowledge to the specialty food purveyor Dean & DeLuca, where he helped grow the business from a small presence in New York and Washington to a national enterprise. Pat Roney keeps a low profile, but beyond Girard he has a hand in a plethora of wine ventures.
With its bright acidity and fruit-focused flavors, the Girard Chardonnay will show best when paired with medium-weight foods that are simple and zesty. Try poultry, seafood or pasta dishes enhanced with herbs or citrus, such as shrimp scampi, roast chicken with lime, scallops with lemon relish or herb-marinated fish. You could get fancy with a roasted pheasant or Cornish game hen with herbs or try my Chicken on the Cocorico with Roasted Garlic Butter.
When you visit my new restaurant Bottega in Yountville, you can wander over to the Girard tasting room.
