This is the most expensive of Rochioli's new Chardonnays. It also tastes the oakiest, although the amount of new oak is only 30%. On the plus side is crisp acidity, fine minerality and a solid core of green apples, Meyer lemons and pears. The wine may be going through a rough patch. If you have a cellar, try giving it 4–6 years.
This is the most expensive of Rochioli's new Chardonnays. It also tastes the oakiest, although the amount of new oak is only 30%. On the plus side is crisp acidity, fine minerality and a solid core of green apples, Meyer lemons and pears. The wine may be going through a rough patch. If you have a cellar, try giving it 4–6 years.
This is the most expensive of Rochioli's new Chardonnays. It also tastes the oakiest, although the amount of new oak is only 30%. On the plus side is crisp acidity, fine minerality and a solid core of green apples, Meyer lemons and pears. The wine may be going through a rough patch. If you have a cellar, try giving it 4–6 years.
This is the most expensive of Rochioli's new Chardonnays. It also tastes the oakiest, although the amount of new oak is only 30%. On the plus side is crisp acidity, fine minerality and a solid core of green apples, Meyer lemons and pears. The wine may be going through a rough patch. If you have a cellar, try giving it 4–6 years.