Alejandro Hernandez, professor of viticulture and oenology at Chile's Catholic University, produced this attractive bottle of Chardonnay to drink tonight. Aromas of toasted oak, apple and pineapple open. The viscous mouthfeel is supported by crisp acidity. Offers a long apple-pineapple finish with a butterscotch finale.

Alejandro Hernandez, professor of viticulture and oenology at Chile's Catholic University, produced this attractive bottle of Chardonnay to drink tonight. Aromas of toasted oak, apple and pineapple open. The viscous mouthfeel is supported by crisp acidity. Offers a long apple-pineapple finish with a butterscotch finale.

Alejandro Hernandez, professor of viticulture and oenology at Chile's Catholic University, produced this attractive bottle of Chardonnay to drink tonight. Aromas of toasted oak, apple and pineapple open. The viscous mouthfeel is supported by crisp acidity. Offers a long apple-pineapple finish with a butterscotch finale.

Alejandro Hernandez, professor of viticulture and oenology at Chile's Catholic University, produced this attractive bottle of Chardonnay to drink tonight. Aromas of toasted oak, apple and pineapple open. The viscous mouthfeel is supported by crisp acidity. Offers a long apple-pineapple finish with a butterscotch finale.