The 2020 Chardonnay has lush aromas of baked apples, jasmine, musk and baking spices with flinty undertones. The full-bodied palate is big, ripe and creamy with touches of toast and butter, and it offers plenty of refreshing acidity to lift all that flavor. Drink it over the next 3-5 years.

The 2017 Chardonnay has a nose of baked apples, quince and poached pears with notes of hazelnuts, toast, honey and baker's yeast. The palate is medium-bodied and rounded with savory flavors lifted by juicy acidity on the long finish. 294 cases were made.

The 2016 Chardonnay has an open nose with aromas of red apple flesh, pear and lemon skin with toasty accents and a touch of fresh cream. Medium to full-bodied with a lovely creamy texture, it has good concentration of ripe citrus and tree fruit with some nutty character coming through on the long, textural finish. 300 cases produced.

The 2014 Chardonnay comes from vines planted in 1979 and sees one-third new oak for nine months in barrel. The nose is understated, well defined and demonstrates fine tension - hints of almond and nutmeg gradually unfurling in the glass. The palate is fresh and taut with a keen line of acidity, brisk and tensile in the mouth, with just a slight tinniness on the finish that should dissipate with time. I like the Chardonnay - lots of nerve here.

The 2013 Chardonnay, which comes from the 108 clone, is barrel-fermented in four French and one American barrel, three of them new, undergoing full malolactic. This has a fragrant bouquet, quite Burgundy-like in style, well defined with that new wood lending attractive marzipan and brioche scents. The palate is crisp on the entry, thanks to a seam of sour lemon and then it broadens out with intense dried honey and dried apricot-driven flavors that fan out across the mouth without over-powering, residues of shaved ginger on the aftertaste. This is a delicious Chardonnay that should drink well over the next 6-8 years.