90 Points | International Wine Cellar , May/June 2012
(barrel-fermented; 50% new oak): Bright pale yellow. Apricot and tropical fruit aromas along with a hint of minerality and a whiff of burnt match. Fat, creamy and sweet, with a leesy complexity to the peach and apricot flavors. Finishes with good firmness and length. Ed Sbragia described 2009 as "my kind of chardonnay, since I don't like the acidic, sauvignon style of chardonnay."
91 Points | Wine Spectator
92 Points | Robert Parker's The Wine Advocate
It is remarkable that an industry essentially less than a half-century old could capture the attention of the American wine-buying public to the degree that California has. Powerful consumer interest in California wine is driven by two major factors. The more obvious reason is that California's best wines, which come from grapes grown in...
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The best Chardonnays in the world continue to arrive from the region where the grape first emerged: the chalk, clay, and limestone vineyards of Burgundy and Chablis. While the origins of the grape were disputed for many years, with some speculating that the grape came all the way from the Middle East, DNA researchers at the University of California-Davis proved in 1999 that Chardonnay actually developed...
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