"The 2013 Chardonnay was barrel fermented (although that is not noted on the label) and aged in French oak (16% new) for nine months. Also, about 20% of the grapes went through six weeks of passito-style dehydration prior to pressing, the winery said. Showing superb integration of wood and fruit, this manages to have a crisp feel despite the oak. The acidity makes it lively and focused. Its overall construction makes it understated, but beautiful, a wine that works with wood, rather than dominated by it. It's very nice. Drink 2016 - 2021" 90 points, Robert Parker's The Wine Advocate; Mark Squires, 6/2016;