This is a deep gold, scented with cooked apple and pear, and showing some soft, oxidative character from extended barrel fermentation. It is quite accessible, soft and forward, with light hints of tropical fruits leading into a smooth, lightly toasty finish. Definitely a drink-now Chardonnay.
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.