The 2007 TAZ Santa Barbara Chardonnay is
100 percent barrel fermented in French oak (19% 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 lemon chiffon, pineapple and toasted coconut. The wine is creamy, but balanced with a refreshing acidity and lengthy finish.