When you visit Rombauer Vineyards, expect something completely different. First of all, the tasting room suggests trying its drier reds—Merlot (dark fruit, cedar) and Cabernet Sauvignon (blackberries, well-rounded)—first, then moving on to its rich and fruit-forward Chardonnay (stone fruit, balanced acidity, buttery, lush and silky) and finally its berry-rich Zinfandel. Second, the grounds are landscaped with a beautiful garden, designed by Joan Rombauer, and you can take a self-guided tour among the more than 100 varieties of plants, so allow time to take it all in (and the amazing valley view, while you’re at it).
The winery produces about 70,000 cases of Chardonnay annually, 10,000 to 14,000 each of Cabernet and Zinfandel and 8,000 to 11,000 of Merlot. Small amounts of proprietor’s selections of each varietal are also available, as is Joy, a late harvest Chardonnay and a Port-style dessert wine made from Zinfandel. But it’s the Chardonnay that draws the most fans (it’s the third most popular Chardonnay in restaurants, according to the 2012 Wine & Spirits magazine restaurant poll). “It’s the style people gravitate toward and find enjoyable,” says K.R. Rombauer, national sales director and son of winery founder, Koerner Rombauer. (Koerner’s daughter, Sheana Rombauer, manages promotions marketing, wine clubs and special events.)
Koerner, a former airline captain and an avid classic car collector and restorer (among his collection is a 1955 Mercedes Benz SL 300 Gullwing Coupe formerly owned by Sophia Loren, a 1968 Lamborghini 400 GT and a 1957 Cadillac Biarritz convertible) and his late wife, Joan, first moved to Napa Valley in 1972. They originally purchased 18 acres in St. Helena and bought land over the years to get to the 40 acres where the winery, which was completed in 1982, now stands. Today, the winery has vineyards (and works with growers) all over Napa, as well as some Zinfandel vineyards in El Dorado, Lake and Amador counties. The entire family works together to make that happen. “We’ve developed priceless relationships with some of our growers,” says Richie Allen, who hails from Australia, first joined Rombauer for harvest in 2004 and has since worked his way up to become winemaker.
The Chardonnay is planted in the cool Carneros region, “the temperature helps the wine retain acid, which is what gives it structure,” says Rombauer. “Every block is microfarmed separately; last year, there were 97 Chardonnay lots. To maintain quality, only the best goes in the blend.”
“We pick on flavor. When it comes into the winery, it’s whole cluster pressed, soaked overnight, inoculated and put into barrels, where it stays for seven to nine months. Malolactic fermentation goes slowly, then the blend is assembled. It has to be right,” he says.
“The thing with Rombauer Chardonnay is that we have a distinct house style. There’ve been three winemakers in the last 30 years, but the style hasn’t changed,” says Allen. “It’s been a long process to get to this point. It’s constantly refined so we can make it better and improve density of flavor.”
Another big element among the Rombauer family is pairing wine with food. Koerner’s great aunt, Irma Rombauer, authored The Joy of Cooking in the early 1930s, after all, and you can also find recipes to pair with its wines on the website. “The trick to wine and food pairing is there’s no trick,” says Koerner. “It’s whatever you like!”
“That’s the fun,” adds K.R. “It’s about sharing and experimenting with your friends and finding unexpected pleasures.”
An annual event called “The Joy of Wine” takes place at the winery (this year it’s on July 28), which is a fund-raiser for pancreatic cancer research (Joan died in 2002 from the disease). There’s music, appetizers and the release of the newest Cabernet Sauvignon and Chardonnay offerings. If you can’t make the event, have no fear, “The winery is open seven days a week for your wine emergencies,” says K.R.
“We feel privileged to have been voted Best Chardonnay,” he adds. “There’s a cast of characters in this business. We feel we’ve evolved as a winery and have learned to make what we enjoy, but especially what the customers will, too.”
