Back in those days, the winery made a Napa appellation Chardonnay and this blend
of Sonoma County fruit with juice from Santa Maria in California's Central
In those days, 13.8% alcohol was pushing the envelope. Today, many
wineries pick at a level of 15-16% potential alcohol and water down the must or
attempt to ferment the juice and then remove some of the alcohol by employing
21st century technology.
Here's an excerpt from an old release letter with the prices
of upcoming Chateau Montelena releases.
Here's something you don't see everyday...
And here's a label Montelena once used many years ago.
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