Jeriko Estate Winery

This Chardonnay was organically grown, and most of it was fermented in stainless steel. But then winemaker Jeff Cichocki took a left at the light and went in a different direction, barrel-fermenting the other 20 percent of the fruit and putting the whole wine through malolactic fermentation. Obviously he wanted to produce a Chardonnay that is mostly crisp but with some richness, and I think he hit it. (If you like higher pH and alcohol, get the Jeriko Reserve Chard.)

In my blind tasting, I found the aromas seamless – there were several different tropical and citrus fruits plus very ripe honeydew melon, yet it was all one scent experience. The flavors were totally true to the aromas, making the wine a delicious sipper if that’s all you want. It’s also a well-textured and well-balanced food wine, however, that warms up in your mouth without verging into heat. Best of all, that sweet honeydew flavor continues all through, giving the wine a sustained fruit signature that augurs well for aging if you put this down for a year or so.

Reviewed August 23, 2007 by Thom Elkjer.