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Pine & Post produced a steal of a Chardonnay in a terrific vintage for Washington white wines, with spicy oak notes balanced against lively apple and apricot fruit.
Manzanita means “little apple” in Spanish, an appropriate name for this full-bodied, apple-inflected Chardonnay.
Proprietor Laely Heron buys grapes from some of California’s top Chardonnay regions—the Russian River Valley, Carneros and the Santa Maria Valley—for this crisp, light Chardonnay.
It may not be wildly complex, but Meridian Vineyards’ crisp, tasty Chardonnay offers plenty of lively lemon-lime and tropical fruit with a clean finish.
Jekel’s rocky estate vineyard in California’s Salinas Valley (the lettuce capital of the United States, oddly enough) provides the fruit for this floral, apricot-rich white.
One of the many brands in wine magnate Jess Jackson’s ever-expanding portfolio, Carmel Road produces a Chardonnay with pear and vanilla nuances.
This pineappley Chardonnay from the Lodi region is made without much oak, helping keep its fruit flavors fresh.
A touch of Gewürztraminer (four percent) adds a spicy note to the lemon and apricot flavors in this broadly appealing California white.
Only Sonoma-appellation fruit is used to make this bright, unoaked Chardonnay. Lithe and crisp, it’s full of cool pear and spice notes.
A to Z Wineworks is one of Oregon’s biggest recent success stories. In a little more than five years, founders Bill Hatcher, Deb Hatcher, Sam Tannahill and Cheryl Francis have turned A to Z into the state’s biggest wine producer. Focused apple flavors drive the flavor of its clean, unoaked Oregon Chardonnay.
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