Very rich, ripe, oaky and delicious. Dazzles with waves of buttercream, buttered toast, buttered popcorn and butter-drizzled bananas, with plenty of underlying pineapple fruit and honey. Could be more subtle, though. It’s all on the surface. ——S.H.(3/1/2011)—— 88

This is an elaborate, oaky Chardonnay made in the popular style that has made California Chard such a success. It’s rich in pineapple jam, apricot, buttered toast, vanilla and leesy flavors, and grows better as it warms in the glass. ——S.H.(7/1/2010)—— 92

The 1999 Chardonnay Reserve reveals oak, butter, and roasted nut characteristics as well as high acidity, and an evolved light gold color. It is a serious effort, but does not possess the charm of the less expensive 2000 regular bottling. Drink it over the next 1-2 years. Tel. (805) 963-3633

Green-apple and lime aromas on the nose follow through on the palate, with herb-tea and chalky accents. Has fairly high acidity for the weight of the fruit and finishes a bit sharp.——W.E.(6/1/2000)—— 84

This winery has made significant progress with respect to its fine wine program. The bizarre, vegetal wines of the past are history. Santa Barbara is now producing a mixed line-up of generally fine Chardonnays, good Pinot Noirs, and a curious Beaujolais-like Zinfandel. The flabby 1991 Chardonnay-Reserve lacks grip and excessive oak hides most of the wine's fruit.