“This saturated, broad and super-ripe wine is laden with blueberries, cooked cherries, dark chocolate and cream flavors on a luxurious texture of soft tannins and soft acidity. Best through 2030. 93 POINTS”—Jim Gordon

We began harvesting the Chardonnay from Paul Larson’s Carneros District vineyard on October 18, and it was one of the most bountiful and tasty crops from those vines in the 20 years that we’ve worked together.

“This steel-fermented wine offers good acidity and refreshing qualities without an excess of buttery, toasty elements from oak barrels. It was aged on the lees for a nuanced, toasty, minerally effect and is generous in tangy apple, pineapple and lime zest flavors. Drink now. 90 POINTS”- James Suckling

I adore the long, exotic finish, and we enjoy it frequently as a change of pace to our home vineyard bottling. A couple of weeks tasting wines in France can change the way you look at a lot of things.