I was served my first Rombauer in memory at a charity event about six weeks ago and I found the wine extremely disgusting and undrinkable. But some others at the table seemed to find it at least drinkable, perhaps more.* The following week, at a restaurant in St. Helena, I was amazed to see the table next to us treating a bottle as a prized possession that was brought in specially for the dinner. Since you apparently feel the way I do, Todd, maybe the way to go is a 375 ml bottle for her and 375 ml bottle of something else for you; I really can’t imagine a middle ground.
*The charity event included auctions of dinners – auctions of Harlan and SQN dinners went for way, way more than the auction of dinner with a vertical of Dujac Romanée-Saint-Vivant. Different strokes.
A friend that works for The Wine Group told me that their Cupcake Chardonnay is ‘specifically made to taste like Rombauer, for $10/bottle’… I cannot attest to that, but Costco sells it by the pallet, might be worth a shot.
Ironically, Jen received a twin-pack of Cupcake for her birthday (from another Rombauer-loving friend, of course). Perhaps we’ll try it, but if it is made to taste like Rombauer, it’s all her…
We eventually found Scott Family Estate Chardonnay Dijon Clone fit the bill nicely. It’s $13 at Costco, though I haven’t seen it there in the last couple of months and I’m wondering if they sold out the 2010 vintage.
I think many of you continue to miss the point of Todd’s original post. He’s not looking for a cheaper Rombaeur substitute, he’s looking for an inexpensive wine that will somewhat split the difference between what he prefers (acidity, crispness and complexity) and what his wife prefers (Rombauer-style richness, oak, buttered popcorn, etc.).
Second suggestion of La Crema. BTW, I am thinking of serving Ferrari-Carano Chardonnay at a tasting next to an unoaked Lioco Sonoma Coast Chardonnay for a comparison of oaked and unoaked Chards. I liked the Ferrari-Carano Emilia Cuvee Chard which was lightly oaked but I’m not sure they bottle that designation any longer.
Michael Pozzan RRV Chard. Cheap, its seen some oak, and has a bit of acid. Also, the Rustenberg stellenbosch. Their entry Chard is really nice, and while it shows oak; there are a lot of other nuances for the money.
I took a bottle of Fess Parker Chard to my cousin’s house this weekend because she likes buttery. I only took a small sip, and it was buttery, but did not seem overly oaky. Not sure it has the acid profile you are looking for, though.
Todd, you already know the answer, and you have drank it in the past according to your notes… Lafond SRH Chardonnay. If you are a member it’s like $15/bottle. Plenty of acidity, but the full malolactic fermentation brings the butter, and adds the mouthfeel Rombauer people are looking for.
I am still wondering what is wrong with Cougars and panty-dropping, but if you must … I would seek other Cali examples but those which are starting to edge away from the pure butter and oak mold. Montelena? Hanzell? Talbott? Or what the heck, thay are OTT but the other approach is Kistler or Aubert. Lots of oak for those who like it but also a lot of minerality and depth? Not really my style, but even I can warm up to a Kistler (mmm, Vine Hill) with some age and in the right setting.
I guess? I am going on memory here. Not a lot of CaliChard for me. My wife gets her jollies out on great German Riesling, and that is the one area where are very much in alignment. (Although she is coming around to Piedmont too and some Brunello.)
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