Description: Pure and fresh aromas of pear and apricot abound on this unoaked Chardonnay. The cool growing conditions impart a steely minerality and there’s a refreshing, crisp, citrus streak that runs through the mid palate and keeps the finish lively and dry.Wine Spectator: Really precise, with a long, racy palate of grilled hazelnut, honeysuckle, yellow apple and mineral notes, followed by a bright, elegant finish. Nicely done. Drink now through 2010. 500 cases imported. –JMStephen Tanzer: Mar/Apr 09. By Stephen Tanzer. Pale yellow. Aromas of stone fruits, ginger and coconutty oak, with an element of wild herbs emerging with air. Juicy, spicy and firm, offering good volume but also framing energy to the nectarine, peach and brown spice flavors. A smooth, dense wine with very good length.John Platter Guide 2008.

Chardonnay

Vintage : 2006. Relatively slender (13.3 alc) but well formed 2006 lovely food wine; nutty & spicy, lemon-cream highlights, palate-cleansing acidity ex-partial malo. Fermented/11 mths Fr oak, 33% new. 05 had delicate hazelnut/lime hints.

John Platter Guide 2007.

Chardonnay

Why don’t people want to buy it anymore' Beats me,’ Webb laments about this proven ‘prince of dry white wines’. Beats us, too. Spirited 2005 delicate hazelnut/lime intro, ends with more expansive flourish. Big but not over-rich or heavy. Usual sound potential. Tighter 2004 IWC gold. Fermented/11 mths Fr oak, 33% new.

John Platter Guide 2006.

Chardonnay

Has stood the test of time both in consumer loyalty & in bottle. 2004 powerful, tighter, less expressive in youth ; mere hints ripe cinnamon-tinged citrus, hazelnut. Palate better conveys potential: great viscosity, layered flavours, harnessed by stiff mineral spine. Give another yr/2 to relax/unfold;  possible peak ±2009. Distinctive 2003 (()) with more ready charm; seamlessly oaked;  super-fine length. Will reward 8+ yrs’ cellaring. Fermented/11 mths Fr oak, 33% new.

Wine Enthusiast, 88pts - "Bright, fresh fruit mingled with a spicy toast give this wine a joyous but serious edge. Fresh but complex, with ripe fruit and spicy flavors and a lingering finish. Pair with richer seafood dishes, poultry. — S.K. (6/1/2009)Vinification: Fermentation temp : About 21 degrees C. Method : De-stalk, crush, overnight skin-contact, pressed, settled and fermented in French oak barrels. Wood maturation : 11 months in 225 ℓ French oak, 33% new. Battonage : Every 2 weeks. Malolactic ferm. : 90%.