An approximate blend done from barrel, the 2021 Chardonnay Ma Douce looks to be another great success, with flamboyant aromas of toasted grain, grilled pineapple and mango on the nose. It's full-bodied and generous in the mouth, with a long, plush finish.

From a vineyard in the Fort Ross-Seaview area—on the second ridge inland from the ocean, at about 1300-1400 feet above sea level, the 2020 Chardonnay Ma Douce was barrel fermented using indigenous yeasts in about 25% new French oak. Scents of pastry crust accent nectarine and citrus fruit on the nose, while the medium to full-bodied palate is bright, vibrant and crisp, with a lingering finish.

Ma Douce comes from a vineyard in Fort Ross-Seaview—not far from Marcassin vineyard. It is planted mainly to Old Wente clone selection. A barrel sample to be bottled in February 2021, the 2019 Chardonnay Ma Douce charges out of the gate with exuberant notes of ripe Bosc pears, green guava and applesauce with suggestions of powdered ginger, honeycomb and peach blossoms. The medium to full-bodied palate delivers mouth-coating apple and pear layers with loads of spicy accents and balanced freshness, finishing long and fragrant. 500 cases are due to be made.

Ma Douce comes from a vineyard in Fort Ross-Seaview—not far from Marcassin vineyard. It is planted mainly to Old Wente clone selection. The 2018 Chardonnay Ma Douce is beautifully scented of lime blossoms, grapefruit, lemon curd and sea spray with nuances of beeswax, baking bread, toasted almonds and yuzu zest. The medium to full-bodied palate bursts with intense citrus and mineral sparks, delivering fantastic tension and a satiny texture, finishing very long and invigorating. 425 cases were made.

Ma Douce comes from a vineyard in Fort Ross-Seaview—not far from Marcassin Vineyard. It is planted mainly to Old Wente clone selection. The 2017 Chardonnay Ma Douce comes bounding out of the glass with exuberant notes of ripe peaches, pink grapefruit and guava plus hints of butterscotch, toasted almonds, orange blossoms and acacia honey. Full-bodied, the palate is laden with exotic fruit and citrus layers, offset by a wicked backbone of freshness and the most seductive creaminess to the texture, finishing very long with tons of savory sparks. 450 cases were made.