The 2014 Chardonnay gives lemongrass, straw and baked apple notes with a touch of toasted almonds. The medium-bodied palate reveals pleasant savory expressions with a lively backbone and restrained fruit in the finish.

The 2013 Chardonnay, barrel fermented and raised in 50% new oak and 50% neutral, had a little dustiness on the nose, but that soon dissipates with touches of lemon curd and honeysuckle. The palate is well balanced, rounded in the mouth with tropical tones (guava and dried pineapple) and a persistent finish. Not bad, although it is overshadowed by some exemplary Pinot Noirs this vintage.

The 2012 Chardonnay Willamette Valley was picked October 10-17 and sees 20% new French oak. It has an uncomplicated but not unattractive bouquet with scents of lime flower and honeysuckle. The palate is crisp on the entry with bitter lemon and a taut line of acidity. There is just a touch of youthful shrillness on the finish but another few months of bottle age should sort that out.

Shea Vineyards grows a small amount of Chardonnay all of which goes into their label. Only a small amount of new oak is utilized, 15% in the case of the 2009 Chardonnay Shea Vineyard. It gives up an alluring perfume of toasted nuts, poached pear, apple, and baking spices. Medium to full-bodied on the palate with layered fruit, it displays good volume, excellent balance, savory, dry flavors, and a moderately lengthy finish. Drink it over the next 3-4 years. Dick Shea has more than 20 clients for the fruit he grows at his large Yamhill-Carlton estate, most of whom vineyard designate the resulting wine. More often than not, it is the best wine in their respective portfolios and the one that sells out the most quickly. Currently Shea retains 25% of the fruit to go under the winery label. The wines are made by the talented Drew Voit with the vineyards managed by Javier Marin. Tel. (503) 241-6527; www.sheawinecellars.com

Shea Vineyards grows a small amount of Chardonnay all of which goes into their label. The 2008 Chardonnay was aged in just 15% new oak. It is light gold in color with attractive aromas of pear, spiced apple, white peach, and hazel nuts. Creamy-textured on the palate, it has plenty of spicy fruit, good acidity, and a lengthy, fruit-filled finish. It can be enjoyed over the next 3-4 years. Dick Shea has more than 20 clients for the fruit he grows at his large Yamhill-Carlton estate, most of whom vineyard designate the resulting wine. More often than not, it is the best wine in their respective portfolios and the one that sells out the most quickly. Currently Shea retains 25% of the fruit to go under the winery label. The wines are made by the talented Drew Voit with the vineyards managed by Javier Marin. Tel. (503) 241-6527; www.sheawinecellars.com