The 1996 Chardonnay Unfiltered offers up notes of pineapples, bananas, roasted nuts, and honeysuckle. Rich and full-bodied, with creamy texture and a spectacular finish, it should continue to drink well for 2-3 years. I have been buying Newton's unfiltered Chardonnay (to the extent I can find any) since the 1992 vintage. I recently polished off my last bottle of the 1992, which was still fabulous. This is a barrel-fermented, unfiltered Chardonnay with lees stirring. Su Hua Newton's reference is undoubtedly Burgundy's Coche-Dury, as she tries to replicate the extraordinary complexity and texture she routinely achieves. All of the Newton wines are fermented with natural yeasts in order to obtain more complex aromatics. The malolactic fermentations take place in barrel to promote greater integration of wood, and to encourage more textural richness in the wines. All of the wines, including the Chardonnay, are bottled without filtration. Tel. (707) 963-9000; Fax (707) 963-5408