At Navarro, we generally produce more wine than we expect to sell. This is especially true for Chardonnay, Pinot Noir and Gewürz because we've planted enough vineyard blocks to supply all our grape requirements even in years in which the vines bear a modest crop. When Mother Nature provides a large Chardonnay crop, we produce more wine than we will bottle and consequently we end up with several lots of very good wine available for the Table Wine
program. This was our good fortune in 2016, when we had eighteen different Chardonnay vineyard lots to choose from.
Toasting a barrel in Beaune, France. Barrel staves are easy to bend into the required shape after they've been heated. The intensity of the oak fire and the length of heating determines the level of char inside the barrel. We've never been fond of heavily charred barrels but the smokiness they impart is enjoyed by many winemakers.
Manuel topping Chardonnay barrels. All Navarro Chardonnays, including this Table Wine, are aged for 10 months in French Oak barrels.
We selected our Première Reserve first, leaving the remaining lots available for a second series of tastings to select the Mendocino Chardonnay. Finally, from the remaining lots, we selected our Chardonnay Table Wine. This vintage is produced entirely from three vineyard blocks of Anderson Valley grapes, from vines utilizing the highly regarded 76 and 548 Dijon clones. We could have bottled twice as much, but these three lots were head and shoulders better than the remaining wines, which we decided to sell off as bulk wine. Generous apple, lime zest, vanilla and toasty brioche nose will make you and your guests think it should cost much more. We like it with a butternut squash soup or a holiday pork roast. We bottled less of this vintage so as not to muddle up this excellent cuvée and supplies definitely won't last long. Gold Medal winner.