The 1995 Chardonnay exhibits the classic pineapple, pear, citrusy scents that are so prominent in this offering. Picked very ripe, with its malolactic fermentation blocked, these wines can often age well for 5-10 years. Not every vintage is a candidate for cellaring, but my instincts tell me the crisp, mineral-scented, well-delineated, full-bodied 1995 is going to be an ager. It is more backward than the 1994 or 1993 at a similar stage of development. As much as I love a full-blown, malolactic, Burgundian-styled Chardonnay, I also admire and appreciate this type of California Chardonnay.
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