We begin by tasting the 2010 Chardonnay, which is barrel fermented in 100% French oak, 40% of it new. The wine is rich and luscious, with medium acidity and a long Meursault like finish of melted butter. "Welcome," says Antoine Blech of Opia restaurant in Manhattan, welcoming Jean-Jacques Bonnie of Bodega DiamAndes and his contingent. MORE >>

The 2009 Russian River Valley Chardonnay was very Meursault-like with its aroma of melted butter, a touch of sweet oak, and very textured mouthfeel. Jim Collins. As you may know, coastal regions in California are considered 'cool climate,' and 'cool climate' wines are premium quality. Salute! MORE >>

We are actually at Daniel Boulud's DB Bistro on a sunny June day, and Michael is here to talk about the winery's excellent Chardonnay and Pinot Noir. taste three vintages of Chardonnay (09, 08, 07) and am struck by the Meursault character of the 07 - it is very Burgundian with melted butter on the nose, and incredible elegance. MORE >>

We are actually at Daniel Boulud's DB Bistro on a sunny June day, and Michael is here to talk about the winery's excellent Chardonnay and Pinot Noir. taste three vintages of Chardonnay (09, 08, 07) and am struck by the Meursault character of the 07 - it is very Burgundian with melted butter on the nose, and incredible elegance. MORE >>

I am just going to begin by saying the Clos Du Bois Calcaire 2006 is probably the best Chardonnay I have ever had. Now I'll qualify that statement by saying I do not do white wine that often and that over the years have had probably less or near 100 different Chardonnays and that is really not that many. Drink now through 2011." MORE >>