Stark Insider

Clos du Bois Sonoma Reserve Chardonnay 2006: A creamy, toasty wine

Perhaps I’m inspired by the unseasonably warm weather here in California. Despite a long list of reds awaiting tasting, I found myself gravitating towards this Chardonnay. The creamy and rich flavors of a nice Chardonnay at just the right temperature is a rewarding experience indeed.  Add some crackers and cheese, and it’s a great way […]

2006-clos-du-bois-chardonnay-reservePerhaps I’m inspired by the unseasonably warm weather here in California.

Despite a long list of reds awaiting tasting, I found myself gravitating towards this Chardonnay.

The creamy and rich flavors of a nice Chardonnay at just the right temperature is a rewarding experience indeed.  Add some crackers and cheese, and it’s a great way to start the weekend, or any evening for that matter!

Some may sneer, “avoid mass produced wines like Clos du Bois!”

Nonsense I say.

Good wine comes from all around the world, from varying sizes of wineries and at different price points. There is no magic formula. If you drink it and you like it, then it’s a good wine, no? And while Loni and I enjoy seeking out the boutique, hand crafted wines of Napa Valley, we also stock our cooler and cellar with daily drinkers as well.

  • Clos du Bois Sonoma Reserve Chardonnay 2006
  • Rating
  • 87
  • Clint says:
  • “A balanced Chardonnay with the best flavors of the Russian River Valley.”
  • The Wine
  • Chardonnay 14.5% alc. $13.49 (Trader Joe’s)
  • The Winery
  • Clos du Bois, Sonoma
  • Category
  • Wine reviews

From the Russian River Valley AVA in Sonoma County, the cool climate lends itself well to the Chardonnay (and Pinot) grape. The ‘reserve’ label from Clos du Bois focuses on specific appellations so the flavors of the region are more likely to come through in your glass. 

What I like about this wine is the balance.

Although you have some citrus and melon scents on the nose, I detected slight complexity with hints of vanilla and spice on the finish. And yet the whole time I never felt there was too much butterscotch or cream, as some of the overly muddy Chardonnays tend to reveal.

Because of the slightly longer growing season in 2005, the grapes benefited from extra hang time resulting in more intense flavors. And in this wine it showed. 

For pairing, try seafood dishes like lobster or fish with simple sauces. This Chardonnay should complement them well. For spicy stuff though, like Loni’s famous Chicken Curry, I stick with a Riesling.

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Clinton Stark
Clint is based in San Francisco and co-founded Stark Insider - a new media venture. His goal was to help fill the increasing gap in arts coverage. This site has consumed his every fiber. Yet, he still has time to talk Napa wine, review a play (ATCA member) or live show, and shoot videos. More: Clint's story...