Rich with notes of citrus, melon and vanilla, this Chardonnay is a fresh expression of the hand-picked classic varietal. A third of the grapes in this blend were grown in our own vineyards; the rest we carefully selected from nearby vineyards in Sonoma Valley, Carneros, and Russian River appellations, choosing only fully ripened fruit. The fruit is 100% whole-cluster pressed and fermented in different lots. Six different yeasts and ML strains were used to enhance the rich mouthfeel. Barrel aged for six months in French and American oak barrels before blending. Barrels are lees stirred by hand during aging to achieve a rich, lush mouth-feel. This Chardonnay undergoes 100% malolactic fermentation. As you will taste, the barrel component adds a toasty complexity. Fruit and pear aromas are offset on the palate by hints of oak and vanilla. Medium- to full-bodied, this Chardonnay has ripe fruit flavors, crisp high acid in the mouth, and a rich lingering finish.

Wine Enthusiast There's something Chablisian about this Chardonnay. It's partly the acidity, which is high, and partly the gunmetal minerality, courtesy of another cool vintage in the southern Napa/Carneros region where the grapes were grown. Add in oak-infused pineapples, peaches and pears, and you have a fairly significant wine that could even benefit from some years in the cellar. Score: 90. —Steve Heimoff, February 01, 2008.

Inviting aromas of white peach, apple, spiced pear, and citrus join with floral notes of honeysuckle and roses to create a beautiful bouquet. The fruity aromas carry over to the palate and marry with a subtle creaminess and a touch of warm brioche. This delicate richness makes the 2006 KARIA Chardonnay a versatile wine at the dinner table. Try it with chicken piccata, corn risotto, or a warm goat cheese salad.

Light straw in color, this Chardonnay offers a rich, creamy entry with flavors of ripe pear and apple, vanilla and spice followed by a long, fruity/toasty finish.