Big, toasty and buttery, this year's golden hued chardonnay blends five clones and 11-28 year old estate vines. After whole cluster press and native ferment (and 20 percent MLF), this aged on lees ten months in new to three-year barrels, as well as a newly introduced 2000L barrel. This is a wider, rounder chardonnay than the 2016, perhaps partially due to the foudre, higher percentage of MLF, or just the vintage. Big toast, yogurt, lemon curd, white florals, light smoke coats baked yellow apples and pear. There's a grippy smoke on the snappy, lightly warm finish. Well suited to creamy pasta or chicken dishes now.
Score: 88 points -- Gismondi On Wine, Mar 2019