Entirely barrel fermented in French oak, just half the wine went through malolactic fermentation. It’s a good call; the remaining acidity lifts the buttery banana fruit flavors, and prevents the wine from going all soft and flabby. Definitely a butterball style, with toasted nuts and popcorn flavors front and center. ——P.G.(11/1/2011)—— 87

The 2008 Chardonnay was barrel-fermented in 34% new French oak with 50% of the wine going through malolactic. Scents of lightly buttered popcorn, pear, and spiced apple lead to a savory, spicy Chardonnay that can be enjoyed over the next 3 years. It is a good value. Tel. (509) 526-9463; www.threeriverswinery.com

Very soft, it feels like the vinous equivalent of a creampuff. The fruit is lightly tropical, with notes of caramel and banana, cut through with a streak of citrus and apple.——P.G.(10/1/2010)—— 87

This barrel-fermented Chardonnay has a nice mix of fruit flavors—apple and melon, pineapple and citrus – some picked up from the addition of 5% Semillon. Fresh and light, this is a versatile wine that would be a great by-the-glass restaurant pour.——P.G.(3/1/2009)—— 87