Amalie Robert, Heirloom Cameo Chardonnay, Willamette Valley

Delicious surprise - bought on a lark and was impressed w a solid, rich food friendly effort.

Light medium peach yellow color; appealing, aromatic, almond, coriander, white jasmine, pear gelee nose; tasty, mature, lemon gelee, almond, pear gelee palate with good balancing acidity; medium-plus finish (12.4% alcohol; natural cork)

Even better than last time, with notes of apple, citrus, lemon, honeysuckle, lanolin and almonds. Especially good with the trout with herbal bread crumbs (almond flour) and smoked paprika.

Drinking very well. Delicious, drink up

Apple, citrus, lemon, honeysuckle, lanolin and almonds. Lovely nose. So tasty and good with our Atlantic salmon, swordfish and homemade guacamole. Good acidity too. Drink now or age.

Citrus, apple, lanolin, almonds. Initially too cold but warmed up and opened nicely. Good with all the food but especially with the 2 salmons (Atlantic and Ora King salmon from New Zealand). Very different with the Terhune Orchards apple salsa (with apples, red onions, peppers, vinegar, and spices), which made the wine show lots of apple and mineral. And good with the Persian Rice (although the Purple Hands pinot noir paired better with it). $50 retail at the winery but …

Light clear straw yellow in glass. Bright acidity followed by subtle oak on midpalate. Tastes of candied lemon, pear, green almond. Aromas of green apple skin. Allowed temp to come up a bit. After being open for 3hrs and room temp for 1hr, the leesy/yeast tastes on finish start to build. Nice chard!