(2017) Interestingly enough I tasted this wine within days of recommending a Provence white wine made from the same grape variety, Vermentino, though in Provence it is generally known as 'Rolle'. The two wines have plenty of similarly in terms of basic style and aroma and flavour profile too, both having some lees ageing to add a bit of meally richness and texture, but like the Provence example this has a dazzling freshness on the palate, the fullness of flavour offset by a touch of bitter almond and plenty of apple bite to the acidity.  Another excellent wine.
(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.