This Chardonnay was made from single-vineyard grapes and aged sur lie, a techniques used to produce wines that are buttery, complex and rich in flavor.

Review

The Tasting Panel March 2011 89 Points Diamond Series Chardonnay 2009 - 89 points, The Tasting Panel ------------------------------------------ Upper Galilee, Isreal Smooth and juicy with fresh, tangy fruit and good acidity; creamy, balanced and ripe with tropical notes and silky textutre. ------------------------------------------ Santé October 2010 Chardonnay 2008 - Sante ------------------------------------------ Fresh, clean aromas of mint, oregano, and lemon; on the palate, hints of spice and walnut oil with balanced alcohol and acidity. Medium bodied with dry, crisp acidity and a medium to long finish. ------------------------------------------ Wine Spectator Online April 1, 2009 Chardonnay 2006 - Wine Spectator Online ------------------------------------------ Supple, with concentrated ripe pear, apple and rich, spicy flavors. Finishes with touches of butterscotch and pineapple. ------------------------------------------ Gourmet December 2008 Holiday Wine Advice - Recommended Wines ------------------------------------------ ”Softer and milder, with a slight touch of hazelnut.” ------------------------------------------ Wine Enthusiast April 2008 ------------------------------------------ While oak can commonly overwhelm Chardonnay, this is a perfect example of an appropriate balance. Toasted notes of almond and peach pit intertwine with red apple and under-ripe pear; crisp acidity shines through on the finish. ------------------------------------------ Wine Advocate December 2007 ------------------------------------------ The 2006 Chardonnay is nicely balanced and shows some acidity and fruit with air. It becomes friendly and easy-going. ------------------------------------------

Wine maker notes

After hand harvesting, the grapes are gently pressed as whole clusters to preserve maximum levels of aroma and flavor. The wine is then fermented in small French oak barrels and aged sur lie for a further nine months. Following the Burgundy tradition, the wine is mixed with yeast every three weeks, thereby enhancing its creaminess, delicate fruit and complexity.

Food pairing

Enjoy as an aperitif or with a variety of dishes, including fish, pasta in cream sauces and a wide array of appetizers. Serve chilled.