The 2006 TAZ Santa Barbara Chardonnay is 100 percent barrel fermented in French oak (35% new), and undergoes a partial malolactic fermentation. The wine offers a nice viscosity and mid-palate weight, while preserving the natural acidity and tropical fruit that has put Santa Barbara County Chardonnay on the map. This wine opens with aromas of citrus, pear and pineapple. The wine is creamy, but balanced with a refreshing acidity and lengthy finish.

Accolades

Wine Enthusiast | BEST OF THE YEAR 2007 | Steve Heimoff
Los Alamos is a Santa Barbara region that should have its own appellation, to judge by this and many other wines grown there. A cool place, it has given this Chardonnay brilliantly crisp acidity, while ripening the fruit to perfection. Apricots, peaches, pears and mangoes are the primary flavors, enhanced with rich, toasty oak.

ALCOHOL: 14.5%
REGION: Santa Barbara