Stonestreet's 2015 Chardonnay Estate is a terrific introduction to the estate. Creamy and expressive, yet also medium in body, the 2015 is both intense but also quite fresh. Orchard fruit, butter, French oak and lightly tropical notes build into the supple finish.

Before the last wine for Easter recommendations, let me suggest Stonestreet Alexander Mountain Estate Chard 2015. In the past I have written up Stonestreet’s Upper Barn; the 2012 was 94 points and there’s still some on the market around $75. Their Bear Point Chardonnay 2011 and ‘12, $60, were 91 and 92 points respectively and are drinking beautifully right now. RP with 95-96 points and Tanzer 93 loved them. Tanzer, you may remember, is a very tough marker. The Mountain Estate is a blend of several of Stonestreet vineyards’ juice, and winemaker Lisa Valtenberg has blended a beauty, priced around $360/case. If you see some on your shelves, snap them up. This is old-time Chard with lots of apple, warm bread, pineapple and honeysuckle. Big, round, buttery mouthfeel, with unctuous tropical fruit flavors and butterscotch, all supported by plenty of minerally acidity. The finish is long, clean, with some barrel spice shining through. A bit alcoholic at 14-15 percent, but it is integrated. It gets 2 price points under $32. The 2014 and ‘13 were also quite delicious, 90 points.

The 2014 Chardonnay Upper Barn is one of the most aromatic, lifted wines in the range. White flowers, orchard fruit, mint, spice and cantaloupe form an attractive fabric of aromas, flavors and textures. The 2014 is a bit closed today, perhaps because it has the lowest pH of these Chardonnays. Still, there is plenty of intrigue.

The 2014 Chardonnay Estate opens with striking aromatics. Pliant and open-knit, the 2014 is an excellent choice for drinking over the next few years. Yellow orchard fruit, apricot pit, honey and chamomile meld into the expressive finish. The Estate is a fabulous introduction to the Stonestreet Chardonnays.

The 2011 Chardonnay Broken Road is a great introduction to the Stonestreet wines. Rich layered and deeply textured - but not at all heavy - the 2011 is simply brilliant. Lemon oil, butter and crushed rocks are all very much alive in the glass. The 2011 is absolutely delicious, but it could use another 6-12 months in bottle to fully come together, as it is a bit tight at the moment. Anticipated maturity: 2014-2018.

Graham Weerts selects this chardonnay from a sector of the Alexander Mountain Estate where the vines, planted in 1997, grow at 1,000 feet. It’s a rich, supple wine that carries its weight without effort, developing flavor depths from barrel fermentation without added yeast, which also boosted its creamy, white fruit flavor. Tight in the finish, this benefits from air and will gain with a year or two in the bottle.

Graham Weerts selects this chardonnay from a sector of the Alexander Mountain Estate where the vines, planted in 1997, grow at 1,000 feet. It's a rich, supple wine that carries its weight without effort, developing flavor depths from barrel fermentation without added yeast, which also boosted its creamy, white fruit flavor. Tight in the finish, this benefits from air and will gain with a year or two in the bottle.

Dense and ripe with tangy acidity and bright fruit; rich and balanced, long, fresh and stylish.

(from an altitude of 820 to 1,000 feet): Bright medium yellow. Reticent aromas of peach, nutmeg and coconut, with a note of marzipan emerging with air. Broad, plump and silky; full without being heavy, but showing more oak and spice elements than primary fruit flavor.

A substantial, meaty chardonnay, this wine's fruit tone has deepened and darkened from its time in oak, developing flavors of hazelnut, vanilla bean and toasted croissant. It's sweet and soft in the end, with the richness to match veal roast.

Light straw color. Clean, bright, sweet and oaky nose recalls buttered popcorn, licorice and papaya. The wood doesn't overpower the other scents. On the palate, this is an elegant, lighter-bodied chardonnay that is tasty, fresh and youthful. The fruit here is very good. On the other hand, it's a bit high in alcohol, not particularly complex, a little low in acid, and offers no sense of terroir. Some liked it more than others.

Clean, fruity and somewhat more oriented to Red Delicious than to Gala apples with hints of tropical fruits in support, this fairly full-sized effort is a touch less weighty than its cellarmates and is a touch less open as well. It will reward a few years in the cellar, yet it can be used today with confidence alongside shrimp sauteed in butter and shallots.

Light gold. Vibrant, smoky aromas of spicy pear and nectarine braced by bright mineral tones. Tangy orchard fruit flavors are impressively focused and brisk, extending through a long, spicy finish. Gains weight with air, picking up light butter and orange notes.

Notions of peaches, honeysuckle, and pineapple are followed by a medium-bodied, elegant, crisp, stony style. IT could pass for a California version of a grand cru Chablis.

Lemon drop, pineapple, crushed stone and a suggestion of caramel on the nose. More austere and less sweet and spicy than the Sonoma County bottling, showing less texture today. But this is ultimately more minerally and more powerful, and more sharply delineated. Firmly built, youthfully unevolved and persistent.

Lush and ripe with smooth texture and a long, mellow finish; ripe cherry and raspberry with spice and savory notes; an impressive Pinot from Jackson Family at a remarkable price.

This wine is inky dark in color, potent in flavor and huge in structure. The aromas are like smoke, dried herbs, and blackberry, the flavors are concentrated in black currant, while the texture is saturated with fine tannins that make it almost chewy. This is full bodied, dry, and needs either time to mellow out or some juicy protein alongside.

This wine is inky dark in color, potent in flavor and huge in structure. The aromas are like smoke, dried herbs, and blackberry, the flavors are concentrated in black currant, while the texture is saturated with fine tannins that make it almost chewy. This is full bodied, dry, and needs either time to mellow out or some juicy protein alongside.

Silky and smooth with ripe plum and juicy style; fresh, balanced and entirely charming.

Pale gold. Ripe tangerine and melon on the fragrant nose; a subtle floral element builds in the glass. Supple and expansive in the mouth, offering sappy honeydew and white peach flavors braced by a shot of juicy acidity. Finishes on a subtly spicy note, displaying very good clarity and persistence.

Weekend Wine Picks Pinotphiles of the Burgundian nature can’t understand the exuberance of a Pinot-like Siduri — in particular, this Santa Barbara version — but many others do, and they love drinking this intense hedonistic style. The fruit comes off vineyards in the Sta. Rita Hills and Santa Maria Valley, and its black cherry/wild strawberry flavours are super vibrant and alluring. There just enough earth and spice to keep it from being too much over the top, leaving a long, sweet, mouth-filling Pinot finish. Grilled wild salmon is the match.

The 2017s From Sonoma Coming from two sites in the Yamhill-Carlton AVA, which is a small AVA in the northern portion of the Willamette Valley, and fermented with 38% stems, the 2017 Pinot Noir Yamhill-Carlton has a terrific bouquet of smoked black cherries, earth, and some spice. It's medium-bodied, rounded, nicely textured, beautifully balanced, and well made.

Moderately dark garnet color in the glass. Enviable aromas of dark fruits, wilted rose, pepper and mulch. The mid weight core of black cherry and blackberry fruit is expansive in the mouth, holding on with vigor through the finish. Nicely composed with good harmony, a silky demeanor, and a pleasing finish.

Well built from seven clones and seven vineyards spanning three AVAs, this is instantly appealing for its pretty boysenberry and cherry fruit, highlights of baking spices, and delicate, tea-touched tannins. Best of all, it's made in sufficient quantities to be widely available.

The 2017s From Sonoma From a site west of Sebastopol and fermented with around 20% whole clusters, the 2017 Pinot Noir Pratt-Sexton Vineyard is complex and exotic, with some dark fruit and pine forest notes intermixed with hints of citrus and orange blossom all emerging from the glass. More elegant and silky, with medium body, it has plenty to love yet drops off slightly on the finish. Drink it over the coming 6-7 years.