Riper and richer than the 2017, and boasting some intriguing sulfide-y complexity, the 2018 Chardonnay is nevertheless built along similar lines, incorporating indigenous-yeast fermentation in one-third new oak barrels, plus a significant proportion of malolactic fermentation. Toasted hazelnuts accent pear and melon fruit in a wine that's full-bodied and round on the palate but crisp and focused on the long finish.