In contrast to their Pinot Noir, which uses the appassimento method, the Chardonnay is all fresh, and it shows. Fruit comes from the old Le Clos Jordanne’s Claystone vineyard (though I am assured this is not a replacement for the now defunct Le Clos brand), is reduced in sulfites during its making and dials back new oak usage to a minimum. The result is a fruit forward Chardonnay on both the nose:  apple, pear and butter aromas; and palate, which follows up the smells with white fruit and buttery notes on the creamy palate before acidity swings in to refresh.  Price: $29.95 – Rating: ****