Conner Lee Chardonnays have become almost cultish among Washington winemakers, and this is another good one to add to the list. Tight, toasty and rich with flavors from barrel fermentation, it's a riot of caramel, buttered apple, Asian pear and brioche, yet retains remarkable acidity despite alcohol topping 15%. If you like your Chardonnays full-blown and roasty toasty, this one's for you.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.