(2024) From the Laurelwood District AVA, this is a carefully oaked Chardonnay that majors on freshness and medium-bodied, quite Chablis-like restraint - but with power too. There are chamomile notes, apple, and just a background of cedary nuttiness. In the mouth it has some weight and a bit of intensity, but it is lean and lemony overall, again little almond and honeyed nutty note just softening the firm citrus and salts drive of the finish.

(2022) 'Drink me' it says on the label of this Oregon Chardonnay, built in an approachable style with a year in barrel on the lees with minimal battonage, then four months in steel to firm up before bottling. There's a nutty and ripe, golden delicious character overall, but immediately some flinty inflections add an extra edge of interest. Oatmeally and quite full on the palate, there's plenty of fruit sweetness, touching on ripe pear and peach, but always sharpened with honing edge of acidity. Nutty and creamy barrel notes underpin the long finish. Very good, and very stylish.

(2021) There's a touch of bronze to the colour of this blanc de noirs still wine, which is 70% Pinot Noir and 30% Chardonnay, aged six months in neutral (untoasted) French oak. Aromas are firm, lemon and apples, with a gently oxidative nuttiness. Lovely fruit on the palate: again apple and pear, but juicy and ripe, a salty lick to the acids too, and the barrel ageing just broadening the texture and depth of flavour. Finishes very tangy fresh, on citrus and salts.

(2017) A Chardonnay from the hillsides of Amity and Eola in Oregon, made using biodynamically-grown grapes. It is barrel-fermented with indigenous and commercial yeasts, and spends 18 months in medium-toast and neutral French oak barrels, of which 40% are new. The toast, spice and cappuccino of the oak marks the nose in a fairly ostentatiously 'serious' wine (big, heavy bottle, wax-sealed cork), but the palate freshens up very nicely, the toast and touch of marmalade still there, but there's a good acid structure and medium-bodied appeal, dry and pithy lemon and grapefruit cutting through any hint of richer fruit flavour. Long, intense and powerful, it matched well with roast chicken.