2024 LLOYD
Chardonnay
Carneros, Napa County
The 2024 Lloyd Chardonnay comes from Sangiacomo Vineyards in Carneros, a partnership Rob has maintained for more than two decades. Sangiacomo's blocks sit at the cool southern edge of the appellation, where morning fog off the San Pablo Bay keeps the growing season long and the acidity intact.
The wine is barrel fermented and goes through full malolactic fermentation, then spends time in French oak. That process builds the rich, creamy texture Rob is known for. What separates this wine is the balance. Most Chardonnays made in this style sacrifice acidity for weight. This one doesn't. The Carneros fruit brings enough natural acidity that the oak and the fruit hold each other in check, and the result is a wine that's full-bodied without being flat.
If you think you don't drink white wine, start here.
This is a white wine for people who drink red. Big, rich, and unapologetically bold, with tropical pineapple and toasted coconut on the nose and ripe apple and pear bringing the acidity that most Chardonnays in this style never find. Full malolactic and generous oak aging build a creamy, full-bodied palate, but the acidity runs underneath the whole thing and keeps it alive from the first sip to the last. That's the balance. That's what makes it worth finishing the bottle.
Lobster, roasted chicken with herbs, or a well-aged soft cheese. Serve slightly chilled.
Sourced exclusively from the renowned Sangiacomo Vineyards - longtime partners and some of the most respected growers in California. Carneros, straddling Napa and Sonoma, is prized for its cool, fog-kissed mornings and sun-drenched afternoons. This coastal influence allows the grapes to ripen slowly, developing rich flavor while retaining natural acidity.
100% Chardonnay. Barrel fermented and put through full malolactic fermentation, which builds the creamy, buttery texture this wine is known for. Aged ten months in American oak on the lees until bottling. The American oak is deliberate, driving the vanilla, toasted coconut, and butterscotch notes that define Rob's style. This is the way Rob has made Chardonnay for twenty-five years, and he's not changing it.