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Apr 19, 2011 02:07 PM

Buttery Chardonnays

I'm giving wine as a gift and I know this person loves buttery Chards. Any recs in the 20 to 30 dollar range? Thanks in advance...

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  1. Well, that price-point kills my recs.

    For that price, the J. Lohr Riverstone Chard might work. It has elements of diacetyl, the compound that gives a wine the "butter" taste.

    Good luck,


    1. When I think of buttery chardonnays, I always think of Sonoma-Cutrer

      A little more obscure option: Vie di Romans, Flor di Vis. Produces a number of white wines from Friuli, and makes them rich and unctuous without being oaky. Loads of sweet cream on the nose

      1. Several posts about buttery chards on the SF board.
        Rombauer, Marimar Torres Reserve, etc.

        3 Replies
        1. re: maria lorraine

          Rombauer is the poster child for buttery Napa Valley Chardonnay.

          1. re: maria lorraine

            Yes, there are a lot of US Chards with butter. The price-point negated most that I know. As my wife is a big fan (though leaning towards Montrachets and Meursaults now), I usually have several around the house.


            1. Beringer Private Reserve and Rombauer will please the buttery Chardonnay lover. Both fall into the higher end of your price range.

              1. I totally love Sonoma-Cutrer chardonnays, but for me, the poster child for buttery chard is Far Niente. Kinda pricy, but oh! so worth it.

                4 Replies
                1. re: ChefJune

                  Far Niente uses no malolactic, and I would never characterize it as buttery. I've had it more than a hundred times. The wine is rich and opulent, but it's because of the winery's mastery of growing excellent fruit and its use of new French oak to give the wine a voluptuous mouthfeel.

                  1. re: maria lorraine


                    I agree. The lack of ML (that's MaloLactic here... ) is one reason that it ages so nicely.

                    Rich, opulent, age-worthy, big, but not with a lot of "butter" notes. Also, the price-point is way out of line, per the OP's criteria. Same thing for the Staglin Chards, and many others. The price-point narrows thing done quite a bit.


                    1. re: Bill Hunt

                      <The price-point narrows thing down quite a bit.>

                      Oops, should have paid better attention! In my mouth, aged Far Niente feels buttery.

                      1. re: ChefJune

                        I will not argue, and had to throw out most of my "usual suspects." Now, for just a few $'s more per bottle... [Grin]