Two million bottles. It is hard to believe that Kendall-Jackson produced more than two million bottles of their 2007 Vintner’s Reserve Chardonnay. This Chardonnay is a bargain at $14 a bottle and is readily available almost anywhere wine is sold. It has been the No. 1 best-selling American Chardonnay for the past 18 years – what a feat. The 2007 Kendall-Jackson Vintner’s Reserve Chardonnay received a 90 point rating from Robert Parker and is entirely made from estate fruit (meaning that the grapes were all grown in Kendall-Jackson owned vineyards). For those of you who enjoy a creamy, oaky Chardonnay, all of the wine is barrel-fermented and put through the malolactic fermentation process. This is quite amazing when you consider that there are so many bottles of this wine and the costs associated with barrel fermentation. The most notable flavors I tasted were lemon and peach, but there were also hints of vanilla and apple. Although I tasted the chardonnay without food, I think this wine would pair well with a lightly seasoned grilled fish or a roasted chicken. The winery was founded by Jess Jackson in 1982 and remains as a family-owned and operated business. It produces more than 35 different wines under the Kendall-Jackson label, in a wide variety of price ranges. Kendall-Jackson has more than 14,000 acres of vineyards and Wine & Spirits Magazine has named them Winery of the Year nine times, most recently in 2007. I should note that Jess Jackson began his career as an attorney, and in a 2007 interview with the Los Angeles Times stated that he “wanted to get away from law and become a farmer” because he was attracted by that lifestyle. Jackson is a self-made billionaire and his company (Jackson Wine Estates) operates more than 20 different wineries and vineyards worldwide, with a total annual wine production of more than 5 million cases. Jackson’s empire started with an 80-acre pear and walnut orchard that his family purchased in 1974 that was eventually converted into a vineyard. In addition to the Vintner’s Reserve Chardonnay, I also tasted two other Kendall-Jackson releases, the 2006 Vintner’s Reserve Merlot and the 2006 Vintner’s Reserve Cabernet Sauvignon. The winery produced 110,000 bottles of the Merlot and 170,000 bottles of the Cabernet Sauvignon. Both of these wines received an 87 rating by Robert Parker and each should be available for around $17. I paired these two wines side by side with a grilled flank steak that was marinated in oil, garlic and rosemary and served with a side of angel hair pasta that was topped with fresh sautéed tomatoes. The 2006 Vintner’s Reserve Merlot possesses scents of mocha and is fruit forward (the first flavor you taste upon drinking the wine) with the flavor of black cherry, but is very light on the finish. The 2006 Vintner’s Reserve Cabernet Sauvignon contains the aroma of soft oak and is somewhat spicy with a fair amount of black currant, containing hints of vanilla on the finish. The Cabernet held up very well to the dish. The merlot was slightly overpowered by the rosemary flavor of the beef, but tasted better with the pasta. I should note that generally, both of these grape varietals — Merlot and Cabernet Sauvignon — pair well with pasta and a tomato sauce. Speaking of tomatoes — many of the California vineyards grow more than just grapes. Kendall-Jackson holds an annual Heirloom Tomato Festival — this year will be the 13th and is Sept. 12. The winery claims that there will be “more than 170 varieties of heirloom tomatoes in every size, shape and color imaginable.” This festival is held at the Kendall-Jackson Wine Center, and in addition to the tomatoes, there will be a variety of Kendall-Jackson wines available for attendees to taste. Jim Rawe, a family attorney in Bradenton, is an avid collector of fine wines. His column appears weekly. He can be reached at jimrawe@gmail.com.
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