A blend of winemaking styles, barrel aged without buttery malolactic fermentation. The result is a Chardonnay with a crisp mouth-feel, balanced acidity and a touch of creaminess. The nose offers notes of Meyer lemon, tropicals and wet stone minerality. On the palate, flavors of Meyer lemon, red apple, pear and a touch of white pepper spice. Just a hint of oaky vanilla caramel in the long finish. Buy This Wine
A bigger, more luxurious style than the delicious AO Unoaked Chardonnay. The nose is treated to a bouquet of apple, caramel, vanilla and spice. Plush on the palate with soft acidity. Robust flavors of red apple, caramel, vanilla, pear, tropicals and baking spice. Creamy vanilla caramel in the very long finish. Buy this Wine
One of, if not the best Chardonnay, I’ve had in a very long time. If you have turned your back on Chardonnay…this wine may well turn you back around. All Chardonnay, all stainless steel and no malolactic fermentation creates a crisp and clean wine. However, stirring of lees adds ample creaminess and takes the edges the balanced acidity. Aromas of red apple, honeycomb and pie crust give way to flavors of red apple vanilla creme, tropical citrus with a hint of ripe pineapple. A touch of Meyer lemon adds complexity to the long finish. Buy This Wine
A very balanced Chardonnay offering a plush mouth-feel paired with juicy acidity. Fermented and aged in French oak from dry-farmed estate fruit. Pleasing aromas of red apple, pear and a touch of baking spice. Creamy on the palate with flavors of red apple, pear and tropicals with hints of spice. Vanilla creme in the long finish. Buy This Wine
For those who enjoy the flavors “traditional” California Chardonnay in a crisper style, this one is a winner. Bouquet of caramel apple, creme and baking spice. Lush and creamy on the palate balanced acidity. Interesting flavor transition from red apple on the front palate to green apple on the back palate in addition to notes of pineapple, pear, oaky vanilla and caramel with a touch of pie crust. Buy This Wine
