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Chateau Montelena’s Chardonnay gained fame in 1976, when a group of French luminaries awarded it top honors (over some of the greatest white Burgundies) in the “Judgement of Paris” tasting. The exceptional character of this wine starts in a small vineyard in the Oak Knoll District but then emerges in the winery. Unlike many California Chardonnay producers, Chateau Montelena uses little new French oak and no malolactic fermentation. Natural yeast fermentation and aging on the lees result in a wine that is zesty and energetic, mouth-filling and structured with minerality and fresh acidity. The 2023 growing season was one of the coolest in recent decades. With no major heat spikes, the fruit had more time to develop complex flavors while preserving natural acidity. This structure reflects Winemaker Matt Crafton’s philosophy of capturing "power without heaviness," allowing the natural energy of the vintage to shine through. This food-friendly wine pairs beautifully with fresh seafood, shellfish, or poultry. A creamy crab salad or lobster roll will balance perfectly with the racy acidity and bright citrus of the wine.
Founded in the 1880s, Chateau Montelena was named for Mt. Saint Helena, the imposing peak that looks over the upper Napa Valley where the winery is located. For decades one of the valley’s top quality wine producers, the estate struggled in the years after prohibition and even ceased making wine from its grapes. That all changed in the late 1960s, when a group of partners led by Jim Barret revived the estate, restoring the iconic chateau-like winery building, the Chinese-themed gardens, and, most of all, the vineyards. In no time, Chateau Montelena was making wine that, along with other pioneers of that era, vaulted the Napa Valley into the major leagues of premium wine production. Indeed, by 1976 Chateau Montelena not only emerged as one of Napa Valley’s premier wineries, but awakened the entire world to the quality of California wine, when its 1973 Alexander Valley Chardonnay won first place in the infamous Paris Tasting, in which some of France’s greatest wine critics rated the Chateau Montelena above some of the most illustrious of white burgundies.
Since 1981, Bo Barret, son of the founder, has overseen the winemaking at Chateau Montelena, pursuing the goal of making flavorful but elegant, complex and age-worthy wines in the French style. Unlike many of its peers, Chateau Montelena’s wines do not undergo barrel fermentation, malolactic fermentation or even aging in exclusively new oak barrels in order to emphasize the nuances of the terroir and the natural flavors of the grapes.
The 98-acre Montelena Estate vineyards, spanning flatlands and hillsides north of the winery alongside the Napa River, features a rich mix of alluvial, sedimentary and volcanic soils as well as an intriguing variety of microclimates. Primarily planted to Cabernet Sauvignon and Cabernet Franc, the estate also includes several blocs of Zinfandel. Vines planted in these rocky soils are naturally low-yielding, and such techniques as organic pest control, dry farming, and crop thinning bring yields down even further. The results of such low yields are evidenced in the consistent quality of the “Estate” wines: full-bodied, intense and flavorful - though somewhat tannic in their youth - elegant, complex and age-worthy.
In addition to the “Estate” wines, Chateau Montelena also produces Cabernet Sauvignon from vineyards elsewhere in the Napa Valley, Chardonnay from both the Napa and Alexander valleys and a small amount of Riesling from the Potter Valley in Mendicino County.
| Country | USA |
| Region | California |
| Appellation(s) | Napa Valley |
| Winery | Ch. Montelena |
| Vintage | 2023 |
| Color | White |
| Varietal(s) | Chardonnay |
| Closure | Cork |
| Volume | 750ml |
| Bottle Size | 8.0 x 30.5 |
| Case Size | 34.0 x 25.5 x 31.5 |
| Alcohol | 13.9% |
| Product Code | MT23NCH |
| UPC | 733555351326 |
| MLF | 0% |
Aromas of crisp pear, lime leaf, and orange blossom are accented with notes of fresh white flowers and flint. The palate is vibrant, offering green apple, Meyer lemon, and lemongrass flavors accented with hints of Key lime, crushed almond, and light clove. The finish persists with lemon zest and subtle baking spice.
Fermentation in stainless steel tanks followed by 10 months in 25% new French oak.