Chardonnay from Columbia Valley, Washington: L'Ecole 41 Chardonnay 2008

This elegantly balanced Chardonnay shows robust acidity and purity of fruit with subdued tropical fruit, orange blossom and Asian pear flavors and subtle mineral nuances that gain complexity on a long, robust finish.

The fruit was lightly whole-cluster pressed to tank and allowed to settle. The juice was then racked off of the solids into mostly second and third year French oak barrels where it was aged sur lie and stirred for six months resulting in a rich mouth feel and a creamy full finish.

A fine, easy-drinking, high acid style of Chardonnay, this shows spiced apple and white peach flavors, quaffable and tart. It will taste best with some sort of creamy sauced poultry or seafood.

Chardonnay from Russian River, California: Martin Ray Russian River Valley Chardonnay 2006

Ten months of aging in French oak barrels on the lees develops rounder, creamier texture in the wine. The 2006 Russian River Valley Chardonnay begins with aromas highlighted by fresh melon, apple and vanilla. The wine's superior structure and balance have a backbone of crisp apple, melon and creamy vanilla flavors that continue flawlessly on to a ripe and elegant finish.

A succulent dish of fresh lobster tails with a rich butter sauce would be an excellent match for our Chardonnay.

Chardonnay from Napa Valley, California: Frog's Leap Napa Valley Chardonnay 2008

The 2008 Frog's Leap Chardonnay greets you with aromas of wet stone and white peaches layered with delicate notes of honeysuckle. Flavors of grapefruit and lemongrass lead to a taut mouthfeel that touches on layers of flint and toasted coconut. Refreshingly crisp with tart acidity, this wine has a clean bright finish that lingers on the palate. A wine that truly lives up to our mantra about great chardonnays: less butter – more minerality.

A favorite verse in the Tao offers: "We shape clay into a pot but it is the emptiness inside that holds whatever we want. We hammer wood for a house but it is the inner space that makes it livable. We work with being but non-being is what we use."

It is this essential "non-being" that defines our approach to Chardonnay. As winemakers, we recognize our greatest contribution is to impose less of ourselves upon the wine, allowing the Chardonnay its own light, energy, freshness and honesty. Instead of hammering more wood onto the house, we favor restraint and modesty in our winemaking.

We are fond of saying that there is nothing more overrated in Chardonnay than "fruit" and nothing more underrated than "earth." With this goal in mind we selected the Carneros district of the Napa Valley as the primary home for this wine back in 1982. Pure flavors and a clean mouth-feel make this wine ultimately refined, elegant and the ideal complement to a variety of cuisine.

Chardonnay from Carneros, California: Clos Pegase Mitsukos Vineyard Chardonnay 2007

On the nose, nectarine, peach and lemon-lime notes are deftly balanced with complex yet integrated charry and toasted French oak. The palate is luscious, vibrant and elegant with great opulence and a rich, long finish.

Sauvignon Blanc from Central Coast, California: Bernardus Sauvignon Blanc 2008

Our Sauvignon Blanc vineyards enjoyed beautiful conditions from Spring right through harvest in September. As usual, the majority of the grapes are from the Griva vineyard in the Arroyo Seco appellation of the Salinas Valley. This year we also selected grapes from a neighboring vineyard as well as from two vineyards a few miles to the south in slightly warmer locations. All our Sauvignon Blanc grapes are the highly prized Musqué clone. We also continue our tradition of adding a small addition of barrel fermented Napa Semillon to enhance roundness and complexity. A large majority of our lots are cold fermented in stainless steel tanks to enhance and protect the intense varietal characters of these special vineyards. The resulting blend is a wine which exhibits a rich mosaic of aromas and flavors typical of the great Sauvignon Blancs of the world.

Our 2008 expresses the finest varietal aromas of fresh grass, gooseberry, grapefruit and white peach with nuances of melon and our typical hints of Arroyo Seco minerality. The mouthfeel is round and full, with layers of grapefruit, lime and tropical fruit flavors which linger on the long, lush finish.

Bright straw hue. Uplifting scents of white peach and Granny Smith apple. Creamy acidity and juicy flavors of apple cider and nectarine. Hints of vanilla and toasted oak flesh out the lingering close.

Sauvignon Blanc from Napa Valley, California: Hall Napa Valley Sauvignon Blanc 2008

This vintage of Sauvignon Blanc offers effusive aromas of citrus peel, pink grapefruit and ripe tropical fruits. The palate is lush and layered with guava, gooseberry underpinned by a poetic wet- stone minerality.

Intensely mouthwatering, with peach and tangerine flavors that are ripe and juicy, with a pleasant, fragrant orange blossom note. Drink now.

White Wine from Sicily, Italy: Feudo Sartanna Chardonnay-Grillo 2008

Straw yellow in color with greenish hues. An intense and persistent bouquet of white fruit and citrus blossoms. On the palate, this wine is crisp in character, full and smooth with great balance. Crafted with respect for tradition and with passion for terroir, this wine captures the spirit of Sicily. Perfect as an aperitif, it also makes a splendid companion for seafood pastas, grilled white fish, roast poultry, and vegetarian fare.

70% Chardonnay, 30% Grillo

Chardonnay from California: Joel Gott Monterey Chardonnay 2008

Our Monterey Chardonnay is fermented in stainless steel, keeping the wine clean and crisp—just like our favorite Chablis. The cool, breezy weather of Monterey Bay allows for a longer period of maturation which allows the grapes more time to develop classic varietal characteristics. The climate produces a Chardonnay with aromas of orange blossom, green apple, and citrus and with a bright acid structure. The vineyards of Monterey consistently provide ideal fruit and exemplify our winemaking goal: a natural balance between sugar and acidity. Because of the low yields from this vintage, the fruit had intensified aromas and flavors, creating a more full-bodied, weighty wine.

Pinot Blanc from Sonoma County, California: Valley of the Moon Pinot Blanc 2008

The 2008 Pinot Blanc was whole-cluster pressed into stainless steel tanks and fermented at cool temperatures to preserve the varietal fruit aromas and flavors of the grapes. After fermentation portions of the wine lots were aged in French oak and Acacia wood barrels to enhance richness and provide additional complexity to the wine.

Aromas of honeysuckle, guava and Pink Lady apple are accented with hints of mineral and lychee. Integrated and rich fruit flavors of pears, apple and kiwi lead to a lengthy finish balanced.

This perfectly balanced Pinot Blanc pairs well with seafood, shellfish (particularly oysters), poultry, salads, fruits, light pastas and mild cheeses. Its structure and fruity flavors also complement spicy cuisine.

Sauvignon Blanc from South Africa: Thelema Stellenbosch Sauvignon Blanc 2008

A typical Thelema Sauvignon Blanc – lovely fresh melon and grapefruit flavors, with a full, grassy palate, all in perfect balance.

Grapefruit, melon and grass on the nose lead into a balanced, elegant array of tropical fruit, citrus and grass on the palate. All laced together with a dancing acidity and minerality, the wine is both refreshing and contemplative. Melon on the finish gives it extra luxury.

Chenin Blanc from South Africa: Raats Chenin Blanc 2007

This sublime bottling from Chenin master Bruwer Raats sets the standard for South African Chenin Blanc, consistently garnering 90+ Wine Spectator raves. A portion of the wine is fermented and aged in barrel, resulting in a rich, profound offering that strikes a perfect balance between elegance and power. Luscious flavors of honeyed pear, butterscotch, citrus, and ginger and delicate hints of mineral and spice carry through on the seemingly endless finish.

Very plump and enticing, with citrus peel, quince and golden apple notes followed by a round, fresh finish. Underlying minerality lends an elegant feel. Opens nicely in the glass. Drink now through 2009.

Rhone White Blends from Central Coast, California: Tablas Creek Cotes de Tablas Blanc 2008

The 2008 Côtes de Tablas Blanc is a blend in the style of French Cotes du Rhone whites, and features intense aromas of stone fruits and minerals, flavors of apricot and Provençal herbs, rich texture, moderate acidity and a long peachy finish.

Pair with Mussels Marinière, green salads with avocado and citrus dressing, scallops, ceviche, light fish (halibut, sole) with tropical salsa.

42% Viognier; 26% Roussanne; 21% Marsanne; 11% Grenache Blanc

Chardonnay from Burgundy, France: Joseph Drouhin Montrachet Marquis de Laguiche 2006

"An authentic masterpiece! This wine should be regarded as the yardstick by which all other Burgundies should be judged. The color has a splendid golden sheen. On the nose, a multitude of aromas are a pleasure to discover: floral notes of lily of the valley, peach blossom, exotic fruit, honey, grilled almonds, even exotic woods at times. On the palate, the structure is dominated by a harmonious roundness which never imparts any heaviness. The aftertaste is exceptionally long and enhances the finesse of the whole. A glorious symphony of sensations!"
-Veronique Boss-Drouhin

This world-famous estate belongs to one of the oldest and most aristocratic French families: the Marquis de Laguiche. Out of the 14 different owners, the Marquis de Laguiche family is propriétaire of the largest portion of Le Montrachet, entirely located in Puligny (according to many authorities, the better side). It has been in their hands since 1363.

It is ironical that the hillside of Montrachet, producing Burgundy's most prestigious white wine (and in some say the world's most complex), should look so unprepossessing. The etymology of the place-name is actually instructive : the word rachet refers to a poor type of soil where only scrawny bushes can grow. It is therefore on this "poor, hard, infertile" soil, which geologists call Bathonian limestone, that the Chardonnay grape develops this unique "terroir" character.

Montrachet is full bodied and luscious, yet elegant. It is only after a few years in bottle that it will develop its famous complexity and richness. Nose and aftertaste are reminiscent of exotic fruit, honey, liquorice, grilled almond and many other flavours which wine lovers over the years have attempted to analyse. But it is perhaps a musical word which can best describe this glorious wine: a symphony of sensations.

As good and refined as several of the foregoing wines are, this is the clear class of the cellar with moderate wood notes framing a fresh, intense and airy nose that sports impressive aromatic breadth while merging into exceptionally rich and intense full-bodied flavors that possess seemingly buckets of dry extract which gives the finish a textured and naturally sweet character. A wine of power yet excellent energy and focus and this too is both quite primary and youthfully austere at present. A potentially great Drouhin Montrachet. 94-96

Riesling from Central Coast, California: Oceana Riesling 2007

This is a dry-styled Riesling with just a hint of sweetness that offers enticing, fragrant aromas of ripe fig and peaches accented by hints of citrus and lovely honeysuckle.

On the graceful palate, the wine's bright key lime pie and peach flavors are heightened by a refreshing minerality that lingers through the crisp finish.

Chardonnay from Central Coast, California: Silver Chardonnay 2007

This third vintage follows last year's successful debut of Silver, an effort to unite the crisp mineral essence of classic Chablis style with the tropical elements found in Chardonnay of the Pacific coastline.

Using Chardonnay grown in special blocks of the Mer Soleil Vineyard in the Santa Lucia Highlands of Monterey County, we harvested the grapes when just fully ripe, their gold color hued with green, expressing clean aromas of Chardonnay fruit and firm acidity.

The result is our latest presentation of a Chardonnay we consider as sleek and cool as Silver. -Charlie Wagner II, Winemaker

This unoaked Chardonnay is a light gold color with a pale green tint. Clean, lively aromas of honeydew melon and green apple carry over to delicate tropical fruit flavors of pineapple and papaya, balanced with crisp mineral.

Combines ripe, intense peach, nectarine and tangerine fruit, with touches of floral and spice. Gains body and depth, turning creamy in texture. Drink now through 2012. 18,400 cases made.

Bordeaux White Blends from Walla Walla Valley, Washington: Cadaretta Sauvignon Blanc/Semillon (SBS) 2008

The second release of Cadaretta Sauvignon Blanc/Semillon (SBS) carries on the crisp, forward fruit style established by the inaugural vintage. The wine is raised in temperature-controlled stainless steel to preserve as much lush, varietal fruit character as possible. The 2008 SBS shows citrus-like aromas of tangerine and lime, with layers of pineapple, pear and star fruit enhanced by a hint of white pepper and cut grass. It is dry, clean and crisp on the nose and palate, with a creamy, full-bodied texture. This balanced wine is a great match with food, especially fresh Northwest oysters and other seafood dishes.

Bright, very pale yellow. Pungent aromas of kiwi, lime, pineapple, lemon ice, quinine and spices, plus a hint of fresh herbs. Juicy, bright and penetrating, with excellent focus to the flavors of pineapple, citrus peel, smoke and more exotic fruits. For all its bracing acidity, this very dry wine boasts terrific sappy flavor intensity. I'd drink it in the next year or so for its youthful fruit. A superb example of the non-malolactic style of sauvignon blanc.

Chardonnay from Burgundy, France: Joseph Drouhin Clos des Mouches Premier Cru Blanc 2007

Admirably situated on a hill between Pommard and Beaune, with a direct southern exposure, Clos des Mouches is one of the most famous Premier Cru vineyards of Beaune. The name "Clos des Mouches" probably goes back to the beginning of the Middle-Ages (around 1550) because of its slopes facing South/South-East: a very favourable place for keeping bees. The word "Mouches" (Flies) was actually the local name for bees. As bee keepers started to set up their bee-hives, the area became known as "Clos des Mouches" (i.e. the Enclosure of the Honey Bees).

After the destruction of the Burgundy vineyards due to the phylloxera epidemic of 1875-1880, Clos des Mouches was entirely replanted with Pinot Noir. Having fortunately come across some ancient documents which revealed that the vineyard had previously produced an excellent white wine, Maurice Drouhin, in 1921, began replanting with some Chardonnay. The result was of exceptional quality. To-day, there is an almost equal balance between white and red.

Some of the stocks he planted are still alive to-day. They constitute a precious genetic pool, especially when grafted onto superior root-stocks. They are not vigorous and produce tiny berries with a thick skin. The density of plantation is high and the yield is low.

Soil doesn't change much in the Clos. Lighter and stony at the top, coloured with broken stones at the bottom, with a good variety of chalky marls bringing complexity. Once harvested, the white grapes are crushed in a pneumatic press. The juice obtained is then fermented in oak barrels for a year during which the malolactic fermentation will take place.

An outstanding wine. Pale yellow color. Complex floral nose of white lilac and white rose. Once open, fruity aromas come to the fore, evolving towards grilled hazelnut and almond. When the wine is more mature, the nose is surprisingly strong and fifteen minutes of aeration produce wonderful notes of white truffle, citron, honey and nutmeg, elegantly meshed together. Very lively on the palate. Its rich texture is in evidence, but also its structure and minerality. It is round, but never heavy. Harmonious fullness in the aftertaste.

The 2007 Beaune Clos des Mouches is first and foremost an unusually powerful and broad wine for its vintage, as well as not coincidentally the highest in alcohol – at 13.75% – of this year’s Drouhin collection. It also displays musky and carnal elements and a seductively satiny texture in common with a number of its stable mates. Yet there is still a refreshing core of citrus present and a genuine sense of lift to the finish here at the same time that its grapefruit rind, toasted praline, and chalk dust seem to adhere indelibly. This should be fascinating wine to follow for the better part of then next decade, if not beyond.

White Wine from Rioja, Spain: Muga Blanco 2009

Aromas which tell us that it has spent a little time in the oak, cloaking it with a veneer of vanilla. A very bright, clear white wine which is packed with aromas of citrus and white-fleshed fruit, pears and their hearts. With freshness, a freshness which lingers on the palate, with these citrus nuances which are alive, with this passion which is expressed in all its elements. A magical, really fruity white.

Sauvignon Blanc from California: Kendall-Jackson Vintner's Reserve Sauvignon Blanc 2008

Succulent melon, ripe pear and fresh lemon grass mingle together in this medium-bodied Sauvignon Blanc. Fresh lime complements the subtle mineral quality while added layers of fig and honeysuckle round out this crisp, aromatic wine.

Chardonnay from Carneros, California: Neyers Carneros Chardonnay 2008

There's no great secret about what we do with Chardonnay at Neyers Vineyards: we rely on traditional French winemaking practices that in most instances have been in use for over a century. The fruit is completely protected from vine to winery. Although machines are increasingly used in the industry, our grapes are hand harvested. They are delivered to the winery only in the morning when temperatures are cooler. They are transported in small bins that hold only 1000 pounds. The juice is gently pressed from the grapes and transferred by air pump to our French oak barrels, which are custom-made from three-year-air-dried wood. The primary and secondary fermentations occur naturally, using native micro-flora found on the grape skins. The wine is removed from the barrels a year later for the first and only time, when we bottle.

This year's Carneros District Chardonnay looks to extend our successful run. The fruit used here is from vineyards owned and farmed by the Sangiacomo, Donnell, Yamakawa and Schrem families. The soils are all a combination of clay and loam. The wine is characterized by its exotic tropical fruit aromas and luscious, round flavors. There's a white peach component in the aftertaste, and the finish includes a touch of grilled bread. Delicious!

Complex and layered, offering a full-bodied mix of toasty vanilla oak, ripe pear and fig, with touches of floral and spice. Ends with a complex finish. Drink now through 2012. 5,600 cases made.