Very inexpensive with a smooth finish.

Loved it.

Oakey and smooth with lots of malolactic fermentation...

Laced with subtle hints of grapefruit, pineapple and pear, these grapes went straight from the vine to the press. They were aged in stainless steel with zero skin time and 100% malolactic. This wine is bright, crisp, and refreshing with lingering acids on the palate...

Vineyards: Estates located in Scala Dei, La Morera del Montsant, Poboleda, El Lloar and Vilella Alta. Vinification: Maceration – fermentation with the skins for 11 days. Fermentation at 22o to 28o C (with temperature control). Malolactic fermentation in the cask. Storage on fine lees for three months with final bottle aging for four months...

The grapes were de-stemmed, crushed and fermented in temperature-controlled stainless steel tanks, with a short maceration time; then it was naturally malolactic fermented. 20% of the wine was aged on American oak barrels for 5 months before to bottling. Vivid, dark, red with violet traces in appearance; red fruit, spices, raisins, jam, cocoa nose; it’s a well balanced, good length, and medium...

... of malolactic fermentation and the judicious use of French oak (one-third new); long, lemony close ... a pleasing natural acidity. We do not allow the Chardonnay to undergo malolactic fermentation. This preserves...

Esbrown posted a review: This is the fourth vintage of the Sauvignon Blanc Santa Ynez Cuvée Au Naturel that I have tried, and it remains my favorite domestic Sauvignon Blanc year in and out. Only the best grapes are selected for this cuvee from estate grown fruit, and the wine sees no oak or malolactic fermentation. The 2005 version is a wild Loire Valley style that inspires comparisons...

Color: beautiful light golden tones, crystal clear. Nose: Floral, but with a lot more white fruit than anticipated. Very nice, even when this young. Palate: Probably the best Viognier I've ever had. White fruit and floral tastes abound, but the creaminess that came with the lively acidity through me off. I didn't think that they did and malolactic with this wine and I was right, but I'd...

Chardonnay grapes, ripened to perfection, were whole-cluster pressed to obtain the most delicate juice with low skin phenolics and high-quality grape solids. Because the lots were fermented and aged spearately in oak barrels, Winemaker Ed Killian was able to create a broad palate of blending components by selecting from an array of different barrel lots. The wines completed 100% malolactic...