In the mood for a multi-faceted Chardonnay that's got some oak, lots of gorgeous stone and citrus fruit, and the perfect amount of balance? The Stonestreet Estate Chardonnay is just what you're looking for. Make it a lunch or light dinner of yogurt-marinated apricot chicken skewers. A starter or main of pumpkin ravioli in a sage brown butter sauce finished with grated amaretti will bring delight to your diners. Grilled veal chops with mushrooms will too. And don't forget! Chardonnay is dreamy with egg dishes, so how about eggs Benny with a twist? Swap out the Canadian bacon with smoked salmon to make it an extra delicious paring. We dare you not to like it.
Robert Parker's Wine Advocate, 92 Points: "ermented in barrel and aged 11 months in 36% new French oak, the 2016 Chardonnay Estate has a ripe apple, peach blossom, poached pears and nutmeg-scented nose with a waft of beeswax. Medium to full-bodied, the palate is satisfyingly savory with plenty of citrus and mineral accents and a long spicy finish."
Winery: "As a blend of Stonestreet's best Chardonnay vineyard sites, the Estate bottling is one of the most compelling illustrations of the mountain. Winemaker Lisa Valtenbergs blends this wine with shrewd precision, balancing aromatic intrigue, texture and the Mayacamas' signature structural elements into a pure reflection of the vintage. The 2016 Estate Chardonnay exhibits honeysuckle and orange creamsicle with subtle salinity. The generous palate finishes long with notes of toffee."