The 2020 Chardonnay Ross Station Estate, still in barrel, features intense aromas of apricots, spring honey, mushroom and flint, with accents of sweet spice. The medium-bodied palate balances a broad, satiny texture, concentrated fruits and energetic, refreshing acidity, finishing long and spicy.

The 2019 Chardonnay Ross Station Estate offers alluring honeyed tones and scents of white peaches, honeysuckle and pie crust. The palate is satiny and seamless with loads of spicy, honeyed accents and a very long, detailed finish.

The 2018 Chardonnay Ross Station Estate opens with toast and flint, segueing to golden apple, white flowers and salted almonds. The medium-bodied, satiny palate is singing, bursting with juicy, savory flavors and finishing very long. 317 cases produced.

The 2017 Chardonnay Ross Station Estate comes from old Wente grown in Goldridge. "This is the first fruit we harvested in 2017," Paul Hobbs says. "We harvested this right as that heat was gearing up before Labor Day." It has a lovely, restrained perfume of nutmeg-laced cream, white blossoms, button mushroom and a core of white peaches and apricot with touches of dried orange peel and crushed shell. It’s medium to full-bodied, rounded and lusciously fruited with fantastic layering of spiced fruits, mineral, savory and earth character, refreshed by vibrant acidity and finishing long on a honeyed note. 339 cases were made.

The 2016 Chardonnay Ross Station Estate features notes of key lime pie, lemon meringue and white peaches with a subtext of clotted cream, brioche, toasted almonds and a waft of cinnamon. Full-bodied, concentrated and oh-so-decadent in the mouth, the satiny textured palate features bags of citrus and spice flavors with a very long, invigorating finish. 541 cases were made.