Aloha Gang! It’s going to be a long, dry summer for those who’ve relied on Rombauer sales.... Word’s out --- everybody’s looking to replace your Rombauer Chardonnay placements --- so why not join in the fun, and pro-actively recommend some of the outstanding North Coast chardonnays we currently have in-stock that are priced similar to “Big Blue”? Here are some great Rombauer-alternatives from JMD Beverages’ portfolio --- some very similar stylistically (Miner Family, Truchard & Stuhlmuller), some that have close-ties to Rombauer (Frank Family), and some that are just flat-out awesome (Saintsbury “Brown Ranch”).... Each has a great story to tell --- and I’ve included each’s story for all of you (and not just Spectator-scores):

Good Alternatives for Rombauer Chardonnay: Frank Family Chardonnay “Napa Valley” 2010 (#3051) $24.75/Bottle; $17/Bottle BTG Dripping with history, the massive stone building in the Napa Valley, formerly the Larkmead Winery (1884), was once owned by legendary Hans Kornell.....

This is a very food friendly, fruit & mineral-driven chardonnay for those with an aversion to the typical oaky, California style. A lush and full-bodied , with aromas of apple, pear, vanilla, caramel, orange blossom, quince, hazelnut exploding from the glass. Rich and fresh on the palate, the wine exhibits bright fruit, lemon drop, baked apple pie, has a smooth and creamy mouthfeel, and long finish...Barrel fermented and aged for 10 months in French (34% new, 33% once-filled, and 33% twice filled)...

A majority of this wine comes from the famous Lewis , located in the heart of Napa Carneros, near the shores of San Pablo Bay, Lewis Vineyard is 138 acres of gently rolling hills. The predominant maritime influence of the Pacific Ocean create the cool temperature, fog and wind that make Carneros ideally suited for the growing of world class Chardonnay. Lewis Vineyard consists primarily of shallow dense clay loam soils, receiving only 20 inches of rainfall annually. Overall the maritime influence and the restricting soils result in extremely low yields, producing grapes with strong character and balanced acidity. The practice of cool climate and the planting of small cluster Dijon clones contribute to an intensity that is unmatched in the Chardonnays from the Lewis Vineyard.

Rich Frank boasts an impressive résumé in Hollywood: former chairman of Walt Disney Television and Telecommunications, head of Buena Vista, president of Walt Disney Studios, president of the Paramount Television Group of Paramount Pictures, president of the Academy of Television Arts and Sciences and chairman and CEO of Comcast. But what impresses us the most is the role he took on in 1991, partnering with Koerner Rombauer of Rombauer to create the Frank-Rombauer wine label. The winery later morphed into Frank Family Vineyards, which continues to gain momentum each year on the national wine scene. The winery is best known for its Chardonnay and .... Miner Family “Napa Valley” Chardonnay 2009 (#4908) $24.75/Bottle; $20/Bottle (BTG) Very close to Rombauer-stylistically with it’s full-bodied, toasty and buttery aromatics & flavor profiles.... This Chardonnay has scents of apple and citrus --- and that rich, toast, buttery that reminds one of their beloved Rombauer....It is fermented and aged in 45% new French oak, Malolactic conversion was held at 50% to balance the flavor profile... At first taste there is vanilla, cream and ripe melon. It is soft and smooth on the palate and remains that way for quite sometime. Miner’s : Gary Brookman happens to use a combination of old world techniques and modern technology to make that reflect the unique characteristics of individual vineyards or “” where specific grow best. The fusion of superb vineyard sites and thoughtful winemaking helps Miner create elegant, expressive wines. Sourced from select low-yielding vineyards in Napa Valley, Miner’s Chardonnay is characterized by crisp apple, ripe melon and citrus flavors gently balanced with toasty French oak. Gary Brookman uses in moderation to retain the wine’s bright acidity. More than a decade after Miner’s Chardonnay put them on the map, this wine remains a classic! 93 Points, Two Puffs, Connoisseurs' Guide (April 2010) "Very rich and multifaceted aromas of ripe apples, sweet citrus, lightly toasty oak and roasted grains give this wine an inviting leg up, and its combination of rich yet balanced flavors keep it solidly on track. It is fairly full in body without evident turn to heaviness, and its convincingly long, youthfully vital finish raises the notion of some two to four years of cellaring, but only if the early charms of this immensely inviting wine can be avoided. Otherwise, please let it sit for a year or two.” Truchard Vineyard “Estate” Chardonnay, Carneros, Napa Valley 2009 (#9950) REG: $24.75; BTG: $17.75 I call Truchard: “The Somm’s Chardonnay”....Because it’s gotta be more than a coincidence that it’s repeatedly featured on wine lists throughout the U.S. that have been assembled by a Master (M.S.).... Truchard Vineyard lies in the heart of Carneros, prized for its rolling hills, sun exposure and cool, breezy conditions that allow long, even ripening. Only 20% of the grapes from the Truchard Estate Vineyard are reserved for Truchard wines, with the remainder sourced by a who’s-who of California’s super-stars (Nickel & Nickel, etc.). The wines are hand-crafted using traditional winemaking techniques, and exemplify the high quality fruit of this unique estate. They are truly: "wines with a sense of place". All of the fruit was whole cluster pressed, this technique produces a full-bodied wine with delicate structure. Truchard’s Chardonnay is 100% barrel fermented in French oak (33% new) using various yeast strains. After fermentation the wine remains in barrel on the lees (sur lie) for 10 months. A partial malolactic fermentation (30% complete) allows the wine to retain its natural acidity, while regular stirring of the lees (battonage) gives added complexity and richness. Chardonnay is located throughout the southern part of the Truchard Estate Vineyard, which is composed of volcanic ash and rock with a southwestern exposures. The vines range from 7 to 30 years old and benefit from the various marine soils, gently sloped terrain, and cooler temperatures-conditions that make the Carneros region ideal for growing Chardonnay. They produce aromatic wines with tropical fruit characteristics, and a unique spicy element.... This wine has lovely tropical aromas of Meyer lemon, pineapple, and fresh pear; high-lighted with fig, vanilla, and nutmeg. The mouth is creamy; filled with bright flavors of green apple, nectarine, and lime. Firm acidity provides a crisp finish of citrus, mineral and toasted oak.... The Truchard Estate Vineyard encompasses 383 contiguous acres, of which 270 acres are planted. The vineyard is a series of hills and valleys, and contains a variety of soils: clay, shale, sandstone, volcanic rock and ash. The various combinations of terrain, geology, and marine- moderated temperatures provide unique winegrowing conditions. Currently the vineyard grows 10 different grape varieties, making it one of the most diverse estate vineyards in California. Truchard wines have garnered much critical appreciation. Truchard Chardonnays from 3 different have been included in the “Wine Spectator's Top 100 wines of the World”. The winery was selected as the "Estate Winery of the Year" by Wine & Spirits in two recent vintages... Saintsbury “Brown Ranch” Chardonnay, Carneros 2008 (#9717) $30.50/Bottle; (Special 12 Bottle Purchase = 20% Discount) A chardonnay for the connoisseur’s --- with it’s crisp natural acidity, the -like minerality and expressive apple, pear and citrus flavors --- this is unquestionably the greatest chardonnay made by Saintsbury to date! As with the only a small amount of the best chardonnay goes in the Brown Ranch bottling with the remainder finding its way into the Carneros Chardonnay with predictably positive results. In addition, after nine months in French oak barrels we rack the wine to stainless steel tank along with the fine lees. The blend marries in this anaerobic environment for six additional months further enhancing the terroir-driven minerality of the Brown Ranch Chardonnay site. In these days of trendy Burgundian-like areas: Sonoma Coast, Anderson Valley, Russian River, Santa Lucia Highlands and the Santa Rita Hills ---- Carneros tends to be very un-cool! Looking around you see many still struggling with their identities, quickly becoming overcropping-has-beens, making me believe in it's ("yawn") boring reputation. But for every Bouchaine or Domaine Carneros, there are some great producers (anybody heard of: Marcassin, Kistler, Paul Hobbs or Patz & Hall?) using sites like: Hyde, Truchard, Hudson, Lee, Stanley Ranch, Toyon Farms and Brown Ranch. Carneros, the original AVA, is not one region --- or should I say one terroir --- but many. Nobody understands Carneros better than David and Dick Ward --- and they did their homework on the “Brown Ranch” vineyard site in northeast Carneros. Craig Williams (the famous Joseph Phelps winemaker) spoke very eloquently at Premier Napa about the greatness of the Brown Ranch --- but more on that later! Brown Ranch is the culmination of the knowledge they’ve gathered about Carneros grape-growing since they set out to showcase this region in 1981. When they were laying out this vineyard in 1992 with primarily Pinot Noir in mind, they realized that there was a portion of the land that seemed very suited to Chardonnay cultivation. They planted eight acres. Their expectations were met and the grapes from these eight acres were blended into their Reserve Chardonnay for many years. That changed in 2002 when they decided to retire the Reserve Chardonnay --- but what to do with the Brown Ranch grapes? There really was never a question for Dick & Dave --- The character of their Brown Ranch Chardonnay grapes, their crisp natural acidity, the burgundy-like minerality and their expressive apple, pear and citrus flavors demanded they create a partner to their Brown Ranch Pinot Noir. As with the Pinot Noir only a small amount of the best chardonnay goes in the Brown Ranch bottling with the remainder finding its way into the Carneros Chardonnay with predictably positive results. In addition, after nine months in French oak barrels they rack the wine to stainless steel tank along with the fine lees. The blend marries in this anaerobic environment for six additional months further enhancing the terroir-driven minerality of the Brown Ranch chardonnay site. Stuhlmuller Chardonnay, Alexander Valley 2010 (#39009) 12/750ml $18.25/Bottle Stuhlmuller Vineyards is located at the southern edge of the Alexander Valley, where it converges with two other highly regarded Sonoma County , Chalk Hill and the Russian River Valley. On its eastern edge, the 150-acre vineyard borders the Russian River. Situated in a unique location that is part river benchlands and part hillside, the vineyard benefits from its alluvial gravel soils and the more rocky soils that comprise the hillside. The Chardonnays are crafted around a core of old vine (40+year-old) Gauer Upper Barn clone plantings --- 5 blocks are the original plantings and are located in the well-drained, benchland soils of the Estate... The famous Gauer Upper Barn clone (an old Wente clone), is one of California’s most sought-after Chardonnay selections, and it comprises 80 percent of the estate’s chardonnay vines. It was made famous by Helen Turley, who actually bottled it as a vineyard designate in her Marcassin chardonnays beginning in the mid-late 1990‘s...with others like Mark Aubert & Peter Michael taking cuttings for their own vineyards. The Gauer clone fruit produces low yields, with signature flavors of Asian pear and spice. The 2010 Estate Chardonnay is crafted from a mix of Gauer and clone 4 fruit. From the Gauer clone, the Chardonnay derives flavors of Asian pear, spice and a natural nuttiness, while the clone 4 grapes contribute mild tropical flavors. The 2010 was one of the coolest in decades. Cool-to-moderate temperatures with lots of fog continued well into summer, until things warmed up in September, starting with a big heat spike at the beginning of the month. The September warmth kick-started the ripening, and they began a protracted in the third week of September that went all the way into November! Yields were fine in 2010, and the cool weather delivered grapes with fresh, pure flavors at lower alcohols and with good acidity, Winemaker Leo Hansen (Stuhlmuller’s winemaker since 2004) is a true-believer in the greatness of the estate and it’s historic clones --- and chooses to accentuate the signature fruit and natural nuttiness of their estate grapes, by fermenting this wine with 100% indigenous yeasts. Aging occurred in both barrels (88%) and larger casks (12%), all of which were French oak (7% new). The wine was fermented sur-lie for 8 months and underwent 45% indigenous malolactic fermentation. This is Stuhlmuller’s lowest alcohol Chardonnay to date. As a result it offers beautiful citrus and lemon custard aromas as well as lovely orchard fruit notes. Flavors of green pineapple, pear, orange blossom and apple are revealed on the palate, supported by bright, food-friendly acid and subtle textural notes imparted from the French oak and sur lie aging. 89 Points: Stephen Tanzer's International , (By Josh Raynolds: May 2012): “Vivid straw color. Aromas of nectarine, pear skin and honey are brightened by lemon and white pepper. Offers nicely focused orchard and pit fruit flavors and suggestions of anise and buttered toast. Finishes with firm grip, lingering spiciness and very good length.”

Cheers, Alan Jahns Partner --- JMD Beverages "Hawaii's Foremost Purveyor of Fine Wines --- Locally Owned and Operated" Cell: (808)870-3718