Which Chardonnay do I prefer, Napa or Carneros? When I'm asked that question I often think of the late writer Harry Waugh, who, when asked whether he preferred Bordeaux or Burgundy, replied that he intended to devote the rest of his life to finding out. Our Napa Valley Chardonnay is a fine counterpoint to the Carneros bottling; it has more mineral and earth, compared to the fruit and body of the Carneros. The Napa Valley bottling seems more at home with delicate seafood dishes, like the grilled Dover sole I recently enjoyed at one of my favorite New York City restaurants, while you might pair the Carneros with richer, more rustic food. The winemaking process is identical for both: whole-cluster pressing, natural wild-yeast fermentation in French oak barrels, 100% malo-lactic fermentation, and minimum intervention until bottling after a year of barrel age. 3,224 cases produced
"A good value, the 2004 Chardonnay Napa exhibits notes of orange skin intermixed with tropical fruit (pineapple) in its medium-bodied, richly fruity, tasty, broad, elegant, well-defined personality. Drink it over the next 1-2 years. "
The Wine Advocate