"The 2008 Chardonnay received 100% wild yeast fermentation on full solids in barrique, employing 25% new oak and 100% malo-lactic. It is intensely scented of bruised apple, pears, meal with a touch of warm peaches and some earthy/mineral characters. Medium bodied, this is quite an elegant, toasty style with crisp acid, a creamy texture and a long finish. Drink it now through 2014. 87 points" - Lisa Perrotti-Brown, Wine Advocate # 191
