SINGLE BOTTLE WHITE WINE

The Amapola Creek Joseph Belli Vineyards Chardonnay, made by legendary vintner Dick Arrowood, is ready to drink now, and, we have food pairing suggestions.Starter: peeky toe crab fritters with basil aioli. Entree #1: Sauteed sea bass with spaetzle and a warm buttermilk vinaigrette. Entree #2: LBLT. Yes, alobster BLT on toasted, buttered thick-sliced brioche. Entree #3: Whole, boneless chicken legs stuffed with bread crumbs, lemon zest, prosciutto, basiland provolone, roasted to a beautiful caramel color.Jeb Dunnuck: The 2016 Chardonnay Jos. Belli Vineyards is beautiful. Exotic flowers, lychee, white peach, and a hint of honeysucklegive way to a medium-bodied, beautifully balanced, elegant and silky Chardonnay that has good acidity as well as texture. Aged 11 months in new and neutralbarrels, drink it over the coming 4-5 years. Jun 2018Winery: Our Chardonnay is grown by Joseph Belli, a close friend and longtime business associate of Richards. Joe has planted his grapesnext to his home, a few miles south of Healdsburg on the western end of the Russian River Valley. The vineyard is set just past the edge of the valleyfloor, where the land starts to lift-up into rolling hills. These steep, terraced hillsides provide excellent drainage for the vines, reducing the wateravailable to the roots, which in turn produces tiny berries with intense flavor. Since the vineyard faces the east, the vines receive full sunlight inthe morning and early afternoon, while being protected from the more intense late afternoon sun. We use two clones of Chardonnay from the Belli ranch inour blend: Rued, a musqu selection of Chardonnay that contributes vibrant tropical aromatics, and Dijon, which delivers a classic Chardonnay profile richin minerality and fruit flavors.The nose of this wine opens with a burst of ripe pear, backed by a gentle note of dark honey and orange blossom. Linger with the glass, and you will findtraces of gardenia and maple sugar, opening to a subtle aroma of flint. Take a sip, and the flavor of ripe, juicy pear immediately returns. It quicklygives way to toast and caramel, which in turn open to gentle characters of minerality and mild citrus zest. The mouthfeel is rich, bordering on oily, witha strong core of acidity to balance it out. The finish is full and lush, with characters of apricot jam and toasted oats, balanced against a light-yet-sharptrill of acidity at the tip of the tongue. This wine was fermented in French oak barrels and then aged in barrel for 11 months, where the wine completedmalolactic fermentation. The 2016 Jos. Belli Chardonnay is completely accessible now, but if stored properly, it will continue to develop for at leastthe next handful of years. Bottle: 750ml, cork Varietal: 100 percent Chardonnay Alcohol percent: 13.9 percent Acidity g/l: 5.9 pH: 3.5 Aging: 11 months in new and seasoned French oak Region: Russian River Valley, Sonoma, California Production: Limited at 500 dozen

This Arnot-Roberts Watson Ranch Napa Chardonnay~s got meat on its bones. It~s a beautifully full-bodied Chardonnay with stellar minerality. Have it aloneas an aperitif to fully explore the layers of flavors. After that, try it with a homemade lobster roll, seared scallops or breaded chicken cutlets drizzledwith a lemony brown butter-caper sauce. That~ll be another win in the Napa column...Winery: Watson Ranch Vineyard is perched on a steep hillside overlooking the San Pablo Bay at the southernmost end of the NapaValley. The ranch was named after early Napa attorney, Augustus Watson, who owned the property in the early 1900s. The adjacent property is an abandonedlimestone quarry which historically employed over 300 people, mining material to make portland cement used to rebuild San Francisco after the 1906 earthquake.Exposed and unprotected from the elements, this wind-whipped site was planted in 1993 by the talented Napa Valley veteran grower Salvador Ramos. Soilsat Watson Ranch are composed of calcareous clay over limestone. This soil type is extremely rare on the North Coast but shows itself in a narrow fin atthe tail end of the Vaca Mountains in Southern Napa County. This fractured, well-drained calcareous soil, coupled with organic farming and cool windy conditions,imbue this parcel with great potential to produce world-class Chardonnay. The fruit we harvest each year from Watson is consistently textural and vibrantwith underpinnings of ample natural acidity and salinity. Bottle 750ml, cork Farming Organic Varietal 100 percent Chardonnay Alcohol 12.7 percent Total Acidity 6.4g/L Residual Sugar &lt1g/L pH 3.54 Aging 10 months in neutral French oak barrels, 225L Region Napa Valley, California

Winery: In a relatively short amount of time, Kris Matthewson of Bellwether has proven himself to be one of the Finger Lakes~ most talentedand thoughtful winemakers. Unlike most of his peers, Kris talks about texture more than residual sugar (or the lack thereof), he talks about depth anddefinition more than alcohol, acidity and minerality more than fruit. As befitting a young winemaker in a young region, Kris is exploring the possibilities,and he has no use for dogma. That said, a few things are non-negotiable: all the fruit is hand-picked, fermentations are slow, bottling is late, and releasesare even later. While Bellwether has gotten a lot of attention for the pe_t-nats, the Pinot Noir a_ la Jura, and the low-sulfur, wild- ferment Riesling,the more traditional, single-vineyard Rieslings are easily among the most pristine and riveting coming out of this region as well. Bottle: 750ml Varietal: 100 percent Riesling Alcohol percent: 11.0 Total Acidity g/L: 9.8 pH: 3.03 Region: Finger Lakes, New York

The lovely citrus in the Beringer Luminus Chardonnay is perfect for a fluke crudo drizzled with fresh lime juice and flaky sea salt. Follow that with salmoncakes with a mango salsa and you~ve got yourself a winning combination. The pert acidity of this Napa Chardonnay will go nicely opposite a pasta primaveradish with a light cream sauce too. For a casual dinner or lunch, make it chicken salad with toasted macadamias on a bed of Boston lettuce. Or, get yourcurry on with a big platter of chicken makhani it~s mild and buttery and just right for this Luminus.Antonio Galloni~s Vinous: Beringer~s Chardonnay Luminus is done in a relatively fresh style that emphasizes more citrus notes, with onlya touch of new oak. Partially blocked malolactic fermentation keeps the flavors bright. Even with this more restrained approach, there is a good bit ofweight and depth. Drink 2017-2021. Mar 2018James Suckling: Attractive freshness and gently flinty citrus fruits. Aromas of melon and hazelnut nougat follow and lead to a palatewith lemon, grapefruit, grilled peaches and nectarines. Layered and textural. Some pithy grip to close. This has attractive freshness and composure. Drinknow. May 2018Winery: The 2016 Luminus offers generous aromas showcasing bright lemon citrus characteristics and a core of minerality. The wineis rich with robust and balanced acidity making the lemon zest and toasted hazelnut flavors pop on the palate. The wine is silky with an elegant textureand long finish.Meaning light in Latin, Luminus naturally represents the radiance of this Chardonnay. Like the brightness and purity that the name conjures, Chardonnayfrom the Oak Knoll district is known for its uncommon focus. The Chardonnay fruit from the Big Ranch Vineyard is known for its elegance and balance andChief Winemaker Mark Beringer has always gravitated towards this acid-driven, food-friendly style of Chardonnay. Bottle 750ml, cork Varietal 100 percent Chardonnay Alcohol ~14.3 percent Aging 10 months in French oak Region Napa Valley, California

There is no faster way to get everybody to gather round than by popping open your first bottle and serving martini glasses brimming with dungeoness crab and avocado, topped with smoked onion vinaigrette. Make mine a double! Well, maybe if you serve it with a glass of this Beringer Napa Valley Chardonnay... You can splurge on the crab because of the awfully gentle price point of this wine. If you are able to tear yourselves away for an entree, rest assured that you have many options. Chicken, seafood, shellfish, and butter and cream sauces will cozy up to the pure, clean fruit flavors. The fruit and citrus notes of this Beringer white will be fantastic opposite a tangy rock shrimp salsa topping on sauteed salmon and a perfectly browned corn cake. Another choice for this Napa Chardonnay is grilled swordfish with a Sicilian sauce of golden raisins, parsley, pine nuts and fresh tomatoes. For those of you thinking ahead who prefer white wine with your turkey, stock up for the relatives and serve this addictively good Chardonnay with an herb-salted roast turkey with shallot-dijon gravy for Thanksgiving... After all the dishes are cleared, we suggest opening another bottle and serving it with a tart lemon meringue pie. It will bring all of the rich fruit flavors in the wine together, and make for a really big finish. Good night that~s tasty!!Winery: Refreshing, crisp citrus notes accentuate this lively Chardonnay. A medium, rounded mouthfeel is highlighted with flavors of lemon meringue and a pleasing acidity. Beringers Napa Valley Chardonnay is a vibrant expression of this beautiful varietal and the depth and complexity of flavor it can exhibit. Winemaker Laurie Hook chooses complementary lots from AVAs in the cool southern end of the valley to craft a wine that is the quintessential expression of Napa Valley terroir. Size: 750ml, cork Varietal: 100 percent Chardonnay Alcohol: ~14.1 percent Aging: 58 percent of the juice in small French oak barrels (8 percent new) for 8 months and the remainder fermented and aged in small stainless steel tanks. Region: Napa Valley, California

We~re thinking a brunch of eggs Benedict with a lemon hollandaise. Poached salmon with that same hollandaise for dinner or lunch. Fried buttermilk chickenwith roasted potatoes and honey glazed carrots too. That about wraps it up.Antonio Galloni~s Vinous: The 2015 Chardonnay Coastview Vineyard is deep, plush and super-expressive, all while retaining terrificenergy. Lemon peel, flowers, slate and pear notes are pushed forward. I would give the 2015 at least six months in bottle, as it is very tight at thisstage. Even so, the 2015 has a distinctly phenolic, saline feel. Drink date: 2018 - 2023. Aug 2017Winery: The wine possesses a strong varietal character on the nose with notes of crushed flowers, Meyer lemon &amp orange zest,pineapple guava and crushed rocks. On the palate, the fine-grained texture and beautiful body is balanced by a strong sense of minerality and vibrant acidity.Notes of flowers, citrus zest and crushed rocks echo the nose and lead to a long, unfolding finish with terrific length and complexity. Bottle 750ml, cork Varietal Chardonnay Alcohol 14.2 percent Aging 13 months in French oak followed by 4 months in stainless steel tanks Region Monterey County, Central Coast, California

Parker's Wine Advocate lauds this Boundary Breaks No. 239 Dry Riesling as pretty gorgeous a super bargain and possibly the best I've seen in the brand so far. It's got beautifully ripe fruit and bracing, balancing acidity, making it remarkably food friendly. We say what are you waiting for?? Robert Parker, Jr.~s Wine Advocate: The 2017 Dry Riesling No. 239, made by Kelby Russell at Red Newt, comes in with eight grams of residual sugar, 7.3 of acidity and 12.3 percent alcohol. The winery says that the goal here is to harvest at an unusually high degree of ripeness and then ferment the wine dry, like a German Sptlese Trocken. Clean and transparent, this is pretty gorgeous. The first claim to fame is that ripeness it seems surprisingly rich and fruity. It then adds a hint of sugar on the end. I was thinking: Whaaaat? Isn't this the Dry Riesling? The hammer then comes down and the acidity takes this wine over. It balances the fruit and eviscerates the sugar. As it airs and warms, this becomes simply gripping, typically seeming like a big-time wine with a small-time price. A super bargain, this looks like the best I've seen in the brand so far (and perhaps the best table wine I've seen from Boundary Breaks). It likely will age well too, although it does have that to prove in the cellar. Drink 2019-2032. There were 2,500 cases produced. Boundary Breaks seemed to do especially well, however. I really liked their 2017s. They held their balance nicely. They were some of the best I've seen in the brands. Feb 2019 Winery: We harvest the fruit for this wine much later than is typical for most dry styles of Riesling. At this level of ripeness, the fruit expresses a tropical quality rarely found in a dry Riesling. The tropical flavors and bracing acidity give this wine an uncommon brightness and power. The summer of 2017 was unseasonably cool. Fruit was less ripe than normal into mid-September. Then, fortunately, six weeks of warm, dry weather followed enabling fruit to hang on the vines longer than usual. The harvest in November was unusually late for a Riesling in the Finger Lakes. What~s the 239 All About: When you choose to plant grapes, the plant nurseries that sell vines offer several choices within a particular variety. Each specific variation within a grape variety is referred to as a clone, and it is given a number like #239 or #198. Within in a particular set of environmental conditions or terroir some clones are expected to do better than others. In the Finger Lakes, there is no consensus on what the ideal clone is for the terroir. When Boundary Breaks began planting its vineyards in 2009, it chose to plant five different Riesling clones to see how they each expressed themselves at the Boundary Breaks site. Clone 239 possesses a slightly more acidic character, and as such is suitable for drier styles.

Winery: Our Chardonnay Reserve offers seductively fresh, creamy aromas of golden apple and Asian pear fruit nicely complementedby notes of crme brulee, vanilla and mineral. Rich and full on the palate, the wine reveals a core of deeply concentrated spiced apple, melon and citrusflavors that maintain their intensity throughout a long, mineral-tinged finish. Boasting deep reserves of fruit coupled with exemplary balance, our ChardonnayReserve is delicious now, but will age beautifully in bottle for another 5-7 years. Bottle 750ml Varietal 100 percent Chardonnay Alcohol 14.5 percent Region Napa Valley, California

Winery: Star fruit, cherimoya, white peach, honeysuckle and Bosc pear aromas waft from this 2015 Mt Harlan Chardonnay soft flavorsof Honeycrisp apple, sandalwood, soft caramel, lemon custard, mineral and chestnut give a succulent, expansive, mouth-coating, gently tart mouthfeel. Thiswine is concentrated, generous, deep and lingering with a beautiful richness that develops further with time in the glass and offers a long life aheadin the cellar. Bottle: 750ml Varietal: 100 percent Chardonnay Alcohol percent: 14.5 Total Acidity g/L: 6.1 pH: 3.38 Aging: 10 months, 30 percent new Region: California

We~ve got a great way to taste Burgundy from one of the best producers without losing your shirt. Established in 1865, Domaine Camille Giroud is famousfor holding a great cellar of legendary vintages, desired by sommeliers the world over. So desired that wine master Ann Colgin invested in the winery andthe famous Burgundy broker Becky Wasserman joined as managing director. The wines are legendary.Winery:Regional Appellations are wines that can be made out of a blend of several locations, recognized within the appellationarea. Wine merchant-maturer is a special profession, involving the careful selection of the best parcels for winemaking, according to the vintage.In thatwhich concerns our Bourgogne Blanc, we have selected parcels in Clos de la Combe in Puligny-Montrachet, in the village of Corpeau, neighbouring that ofPuligny-Montrachet, within Cte de Beaune and the Maconnais area. Bottle: 750ml, cork Varietal: 100 percent Chardonnay Alcohol percent: 13.0 Aging: 12 months in older oak barrels, no batonnage, 3 months settling in tank Region: Burgundy, France

Vinous: Pale-medium yellow. Fascinating, soil-driven nose combines nectarine, peach, spices, smoky oak and saline minerality. Large-scaled, broad and mouthfilling but classically dry, displaying a tactile, wonderfully refined texture to its concentrated, nuanced stone fruit and mineral flavors. Rich in extract but very subtle, this wine builds impressively on the very long aftertaste, finishing with citric firmness and dusty minerality. A compelling wine of terroir, this really stimulates the salivary glands. Oct 2016 Wine Spectator: A taut, linear version, with apple, lemon, spice and stone notes wound around the backbone of acidity, this is a bit austere in flavor yet remains long and focused. Drink now through 2024. 800 cases made. Nov 2017 Winery: With the 1992 vintage Chteau Fuiss produced their single vineyard bottling from their Le Clos vineyard. This cuve has become one of Pouilly-Fuisss top selection with age-ability of the famous wines of the Cte de Beaune. Chteau Fuiss Le Clos is barrel fermented and aged in the cool cellars below the chateau for 12 months. 80 percent of the barrels are new. The wine is then moved to the state-of-the-art winemaking facility for clarification and bottling. Quantities are limited to under 500 cases a year. Le Clos is extraordinarily rich with layer upon layer of ripe apple, pair, and spice. The finish is driven by mineral with a firm gripping acidity. Bottle750ml Varietal100 percent ChardonnayAlcohol14 percentRegionBurgundy, France

Wine Enthusiast: This wholly owned, single-walled vineyard is by the Chateau de Fuiss, home of the Vincent family. From old vines, the wine is rich, concentrated and densely fruity. It is also structured, spicy from aging in mainly new-wood barrels. With acidity and crispness along with a steely texture, it will age. Drink from late 2019. Jun 2018 Decanter: Salted pineapple and ripe Sicilian lemon fruit nose. The palate is crisp and multi-layered with evident oak, tension and long length. Dec 2017 Wine Spectator: This is opulent, with a smoky, toasty cast to the peach, lemon and stone flavors. Tightens up midpalate, where the vibrant structure takes over. Builds to a lingering aftertaste of lemon, spice and mineral. Drink now through 2025. Sep 2017 Vinous: Palish bright yellow. Very rich, full-blown aromas of yellow peach, fresh apricot, spices, roasted nuts and minerals this has the weight and salty minerality of a top Puligny wine. Plush, ripe and very concentrated, conveying an almost exotic orange oil and quince aspect to its yellow fruit and spicy oak flavors leavened by saline minerality. The most intense of these 2015s, with penetrating mineral-driven acidity carrying the finish. My favorite of the estate~s ~15s for its energy and concentration--and it may yet improve further with time in the cellar. Nov 2017 Winery: With the 1992 vintage Chteau Fuiss produced their single vineyard bottling from their Le Clos vineyard. This cuve has become one of Pouilly-Fuisss top selection with age-ability of the famous wines of the Cte de Beaune. Chteau Fuiss Le Clos is barrel fermented and aged in the cool cellars below the chateau for 12 months. 80 percent of the barrels are new. The wine is then moved to the state-of-the-art winemaking facility for clarification and bottling. Quantities are limited to under 500 cases a year. Le Clos is extraordinarily rich with layer upon layer of ripe apple, pair, and spice. The finish is driven by mineral with a firm gripping acidity. Bottle750ml Varietal100 percent ChardonnayAlcohol14 percentRegionBurgundy, France

Wine &amp Spirits Magazine: Antoine Vincent describes 2013 as a cold vintage on the marl soil at Les Brls, until it turned hotin September, further challenging the grapes. He decided to block malolactic and cut back on lees stirring to maintain the freshness of his Pouilly-Fuisss.This one, from vines planted in the 1960s on a south-facing slope behind the chteau, shows its brl provenance in a grilled peach flavor, thewines full-on richness layering spice notes of cumin and curry with tart lemon and limestone acidity. Its zesty in spite of the richness, endingon smoky notes of oak. For grilled langoustines. Apr 2016Winery: Yellow golden color, the Les Brls shows aromas of ripe fruit, jam, melted sugar, hints of smoke and some delicate vanillaon the nose. On the palate, the attack is fresh and aromatic, round and dense, with a good fatness and a nice volume. Acacia honey, toastedbread some oak and hazelnut delicately smoked towards the finish. A full-bodied wine, rich and powerful. Bottle 750ml Varietal 100 percent Chardonnay Alcohol 14 percent Region Burgundy, France

Wine Spectator: Sleek and stony, with apple, spice and butter flavors. Creamy midpalate, leading to a persistent and fresh finish.Shows fine length and harmony. Drink now through 2020. 2017Vinous: Bright straw-yellow. Very ripe, expressive aromas of nectarine, orange juice and hazelnut showing much more oak influencethan the Combettes. Rich and spicy on the palate, delivering a savory umami quality but less clarity to its stone fruit and soft citrus flavors thanthe Combettes. Interestingly, the Combettes is both more minerally and sweeter today, while this wine, though at least as ripe, is a bit youthfullysubdued. Finishes with very good spicy length. Oct 2016Winery: Yellow golden color, the Les Brls shows aromas of ripe fruit, jam, melted sugar, hints of smoke and some delicate vanillaon the nose. On the palate, the attack is fresh and aromatic, round and dense, with a good fatness and a nice volume. Acacia honey, toastedbread some oak and hazelnut delicately smoked towards the finish. A full-bodied wine, rich and powerful. Bottle 750ml Varietal 100 percent Chardonnay Alcohol 14 percent Region Burgundy, France

Winery: Yellow golden color, the Les Brls shows aromas of ripe fruit, jam, melted sugar, hints of smoke and some delicate vanillaon the nose. On the palate, the attack is fresh and aromatic, round and dense, with a good fatness and a nice volume. Acacia honey, toastedbread some oak and hazelnut delicately smoked towards the finish. A full-bodied wine, rich and powerful. Bottle 750ml Varietal 100 percent Chardonnay Alcohol 14 percent Region Burgundy, France