The Chardonnay has arguably been one of the 3-4 best produced in Argentina for a number of years and the 2007 Chardonnay is no exception. It was 100% barrel-fermented went through full malolactic fermentation and was aged for 12 months in 50% new French oak on its lees. Light gold-colored it has an outstanding bouquet of spiced apple and poached pear with tropical fruits in the background. Medium to full-bodied mineral and oak notes emerge on the palate accompanied by lively acidity layered flavors and excellent balance. Drink this classy Chardonnay over the next 3-4 years.

A nose of dried pineapple and toasted coconut precedes a full-bodied mouthfeel dominated by primary flavors of carmelized pear and crème brulee with a kiss of allspice. Grown at 4710 feet and 100% barrel fermented with full malolactic fermentation this wine is the ideal alternative for those who crave the California archetype of creamy toasty chardonnay.