Umamu's 2018 Chardonnay was 100% barrel fermented yet shows little overt oak, allowing the ripe pear, melon and citrus flavors to shine. It's medium to full-bodied, with a plump, ample richness on the palate and a long, silky finish. It should drink well for at least 3-4 years.

At six years post-vintage, the 2011 Chardonnay is arguably at or past peak. Roasted cashews mark the nose, while the medium to full-bodied palate is rounded out by hints of melon and pear. A touch of scorched coffee lingers on the finish. Drink up.

Fermented and matured in French oak, 40% new, the 2009 Chardonnay gives pronounced aromas of pineapple, green mango and nectarines with toasty oak, almonds and whiff of butterscotch. Medium-bodied with plenty of stone fruit and tropical flavors in the mouth, it has a pleasantly satiny texture and refreshing acid, finishing long. Drink this one now to 2015. Imported by: Karadeci Group Inc, Tampa, FL; www.karadeci.com

Fermented and matured for nine months in 40 % new French oak, the 2008 Chardonnay has moderate to intense aromas of warm grapefruit, straw, cashews and meal with a touch of dried apricot. Medium-full bodied with a silken texture, it has medium-high acid and mouth-filling stone fruit and meal flavors finishing long and savory. Drink it now through 2014. Although Umamu Estate is a relatively new venture initiated in 2005, the vineyards are well established, dating back to 1978. These early efforts are very good and suggest a lot of potential. Imported by: Karadeci Group Inc, Tampa, FL; www.karadeci.com