The 2006 TAZ Santa Barbara Chardonnay is 100 percent barrel fermented in French oak (35% new), and undergoes a partial malolactic fermentation. I like the wine to have nice viscosity and mid-palate weight, but my main goal is to preserve the natural acidity and tropical fruit that has put Santa Barbara County Chardonnay on the map. This wine opens with aromas of citrus, pear and pineapple. The wine is creamy, but balanced with a refreshing acidity and lengthy finish.
"A cool (growing region) has given this Chardonnay brilliantly crisp acidity, while ripening the fruit to perfection. Apricots, peaches, pearsand mangoes are the primary flavors, enhanced with rich, toasty oak." - Wine Enthusiast