A Little about Rob LLoyd the Winemaker
Rob Lloyd was raised in a family where wines were an integral part of each evening’s meal. Little did he know that this proximity to wine would lead him one day into the profession of wine making. After graduating from the University of California, Irvine with an Economics degree, Rob headed to the Napa Valley to work in the wine business. He first began his career as a Cellar Employee, moved into the tasting room at Cakebread and next assumed the role of Tasting Room Manager at Stag’s Leap Wine Cellars.
At this point, Rob decided to become a Winemaker, so his next step was to enroll in the Enology program at the University of California, Davis where he obtained his Masters Degree in Enology in 1999. During his schooling, Rob interned at Kent Rasmussen Winery, gaining first hand knowledge about winemaking while at Davis.
After graduating, Rob became the Enologist and then Assistant Winemaker at La Crema in Sonoma. Returning to the Napa Valley, he joined Rombauer Vineyards in 2001, as Assistant Winemaker and then Winemaker until his resignation in mid-2008. While at Rombauer, the winery received many new accolades and awards for their wines including being named by Wine Spectator as one of the Top 100 wines in the world in 2007.
With the desire to assist vineyard owners in creating the finest wines from their grapes, Rob established Lloyd Wine Consulting and now works with his clients to craft world-class wines. Rob is passionate about maximizing the potential of each vineyard and translating this into outstanding and unique wines.
Lloyd Chardonnay is an unabashed California Chard. The grapes come from two of my favorite Sangiacomo Vineyards, Home Ranch and Green Acres in the Carneros region.
Picked at their peak of ripeness, the grapes are gently pressed, settled, and moved to barrels to be cold fermented. The room is kept at a very low temperature keeping the wine from fermenting too rapidly and thus losing its aromatics. The wine slowly undergoes primary and secondary fermentation for nine months before being racked off its primary lees, filtered, and bottled.
Aromatics of pineapple, vanilla, and tropical fruit jump out of the glass. A rich mouth-feel balanced with just enough acidity allow the wine to disappear quickly, leaving you waiting for the next taste