As of the early Fall of 2006, this was a tight, acidic, dry young Chard, with the bracing quality of minerals and steel of a good Chablis. The winemaking was bells and whistles, with lots of new oak and sur lies aging. I would decant this wine for a few hours, or let it age in the bottle for as long as five years. ——S.H.(2/1/2007)—— 89