“Quality in wines is much easier to recognize than to define.” —Maynard Amerine (late Professor Emeritus of Viticulture and Enology at the University of California, Davis.) We concur; it is tough to define taste and smell. Wine is about remembering—provided you don't drink too much—and our unique personal experiences and senses shape our individual palates. At the winery we sniff and sip and collectively decide that a wine tastes like orange and guava but it might remind you of plumeria and a picnic on Kauai. Rather than providing a list of fruits and vegetables to define this wine, we have jotted down a few production notes to give some clues of what to expect. This bottling was produced from Anderson Valley grapes harvested with ideal natural acidity so the wine is crisp and refreshing. Fermentation took place in seasoned barrels—which promotes superior mouthfeel—alongside some newer barrels intended for our Première Reserve bottling; the Table Wine's texture and flavor profile is not unlike Navarro's Reserve but with less oaky flavors. A malolactic fermentation in the barrels produced a trace of buttery essences which is unusual in a Chardonnay at this bargain price.

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