This is good, and would pair well with any seafood you have to pry from the shell. Try it with a large plate of small oysters. Recommended. DH
Some restraint is shown with the application of oak, allowing minerals, honeydew, and very tart apple to show through. The finish is sour apple and salt. This is far from a typical California Chardonnay, and would balance well with sweet and sour chicken or sweet chicken curry.
Very fruit-forward with mixed black and red fruit, mulberry and sweet cherry, with leathery tannins and a little black pepper. It is smooth, slightly sweet, a little young, and one-dimensional. There are no changes from attack to mid-palate and the finish drops off quickly.
The King Andrews Muscat Blanc is, well, muscat. Nothing problematic about it, but nothing particularly attention-grabbing about it, either. If you like the sweet version, however, be forewarned that this is made in a somewhat drier style. The winery describes it as citric with hints of grapefruit and recommends pairing it with thin-sliced pan-grilled turkey breasts.
This was rich with dark blue and black fruit and a floral hint. Smooth, suede-like tannins were paired with a slight sweetness, a hint of astringency and appropriate acidity.