Ravines Wine Cellars

Finger Lakes Chardonnay

9.112 ratings
9.04 pro ratings
Finger Lakes, New York, USA
Chardonnay
Duck, Shellfish, Goose, Mushrooms, Manchego & Parmesan, Game, Pork, Squash & Root Vegetables, Chicken, Turkey, Cheddar & Gruyere, Meaty & Oily Fish, White Fish, Shellfish, Crab & Lobster, Cream Sauces
Top Notes For
Severn Goodwin

Nose has ripe yellow apple, creamy oak goodness, pineapple core and browned butter.

Palate has ripe pineapple, under-ripe pineapple, ripe yellow apple, light oak notes with notable acidity still and medium finish. Still many, many years to go on this wine, drink 2025-2030+ from proper storage. Decanted 8H.

I'll reiterate prior comments, this is a unique wine...Winery notes:
"80% of the grapes were immediately whole cluster pressed. The Chardonnay was fermented in French oak with about 16% new oak. The remaining 20% of the grapes were placed, single layer, in shallow trays for six weeks following the traditional Passito method. After natural dehydration, the grapes were gently pressed and fermented in barrels. The two fractions were blended prior to bottling. A full malolactic fermentation lowered the acidity and improved the texture of the wine. The wine was gently filtered prior to bottling."

Nose has ripe yellow apple, creamy oak goodness, pineapple core and browned butter.

Palate has ripe pineapple, under-ripe pineapple, ripe yellow apple, light oak notes with notable acidity still and medium finish. Still many, many years to go on this wine, drink 2025-2030+ from proper storage. Decanted 8H.

I'll reiterate prior comments, this is a unique wine...Winery notes:
"80% of the grapes were immediately whole cluster pressed. The Chardonnay was fermented in French oak with about 16% new oak. The remaining 20% of the grapes were placed, single layer, in shallow trays for six weeks following the traditional Passito method. After natural dehydration, the grapes were gently pressed and fermented in barrels. The two fractions were blended prior to bottling. A full malolactic fermentation lowered the acidity and improved the texture of the wine. The wine was gently filtered prior to bottling."

Jun 20th, 2021
Severn Goodwin

13 October 2018; Ravines Wine Cellars, Ravinous Table Lunch & Tastings.

Lunch pairing, no formal notes.

13 October 2018; Ravines Wine Cellars, Ravinous Table Lunch & Tastings.

Lunch pairing, no formal notes.

2 people found it helpfulOct 19th, 2018
Kai Wright

Ravines puts the I ❤️ NY back in my spirit. Golden apples with just a hint of butter, intensely flavored, best drunk at a hot spring sunset on top of Manhattan.

Ravines puts the I ❤️ NY back in my spirit. Golden apples with just a hint of butter, intensely flavored, best drunk at a hot spring sunset on top of Manhattan.

1 person found it helpfulJun 1st, 2018
Severn Goodwin

We prefer non-oaked Chardonnay, but you don't always get a choice when it comes in the wine club shipment, that said, very creamy palate, oak is balanced, flavor is concentrated via their semi-dehydration method. Ravines makes this wine in an odd way, best described in their own words...

"80% of the grapes were immediately whole cluster pressed. The Chardonnay was fermented in French oak with about 16% new oak. The remaining 20% of the grapes were placed, single layer, in shallow trays for six weeks following the traditional Passito method. After natural dehydration, the grapes were gently pressed and fermented in barrels. The two fractions were blended prior to bottling. A full malolactic fermentation lowered the acidity and improved the texture of the wine. The wine was gently filtered prior to bottling."

We prefer non-oaked Chardonnay, but you don't always get a choice when it comes in the wine club shipment, that said, very creamy palate, oak is balanced, flavor is concentrated via their semi-dehydration method. Ravines makes this wine in an odd way, best described in their own words...

"80% of the grapes were immediately whole cluster pressed. The Chardonnay was fermented in French oak with about 16% new oak. The remaining 20% of the grapes were placed, single layer, in shallow trays for six weeks following the traditional Passito method. After natural dehydration, the grapes were gently pressed and fermented in barrels. The two fractions were blended prior to bottling. A full malolactic fermentation lowered the acidity and improved the texture of the wine. The wine was gently filtered prior to bottling."

1 person found it helpfulAug 6th, 2017
Angelo Casagrande

Good chard- Minimal oak and some steeliness to the fruity wine.

Good chard- Minimal oak and some steeliness to the fruity wine.

Dec 27th, 2019
Raun Kupiec

A little too oily in mouthfeel. High acidity. Unusual but not interesting enough to me.

A little too oily in mouthfeel. High acidity. Unusual but not interesting enough to me.

Jul 25th, 2018
Eric Reinhard

Eric had this 5 years ago

Eric had this 5 years ago

Dec 30th, 2019
Sam Sullivan

Sam had this 6 years ago

Sam had this 6 years ago

Oct 28th, 2018
Tim Lebrasseur

Tim had this 6 years ago

Tim had this 6 years ago

Oct 7th, 2018
Mikaela Wagner

Mikaela had this 6 years ago

Mikaela had this 6 years ago

Aug 24th, 2018