Reata, Carneros, Chardonnay 2010 The nose features freshly baked biscuits 
dabbed in butter topped with peaches – you get a sense of the fruit accentuated by the winemakers touch. In the mouth the texture is luscious, buttery with the freshness of stone fruit – very nice.
The wine was fermented in a combination of 41% oak and the rest in stainless steel. 100% of the wine went through malolactic. 63% of the wine was aged in neutral French oak for about 9 months. Vinted and bottled in Napa 14.3% $20 suggested US retail, a media sample Reata
Reata is the Spanish word for lariat.