Here’s a seriously good Chardonnay that fruit lovers will covet, but it’s also enormously oaky. I like all that new French wood because the caramelly, smoky vanilla and buttered toast, which is boosted by total malolactic fermentation, works so well with the mangoes, papayas and pineapples. But I know people who would call this Chard toothpicky. ——S.H.(5/1/2007)—— 92

Bigger and richer than the Starmont bottling, with correspondingly heavier oak. Lots of toast and grilled pineapple and peach notes on the nose, followed by a mouthfilling wine laced with smoky accents. Echoes of butter and dark toast on the finish.——W.E.(7/1/2005)—— 90

This is an elegant Chard with apple, pear and toasted coconut flavors spiced with liberal doses of smoky oak and lees. It has very crisp, citrusy acids that make it clean and lively. Will be a good companion to a wide range of foods.——S.H.(10/1/2004)—— 90

A good, not great, and refreshing wine, with flavors ranging from citrus fruits to peaches. Has a good overlay of oak and crisp acids. Very clean and balanced, but lacks expected richness, and snaps to an early finish.——S.H.(6/1/2003)—— 86