9 out of 10 points!

Santa Barbara County, where long east-west valleys funnel cooling Pacific influences, is home to two great pinot noir regions. At the northern end of the county, the Santa Maria Valley sources a growing number of wineries. My tastings revealed an impressive portfolio from one of the pioneers of the area.

Just for fun and comparison's sake, I also popped the cork on an older Byron pinot from my cellar. The nose here is big, rich and luscious with mushroom, forest floor, shoe polish and, of course, black cherry fruit and brown baking spices. Black cherry, raspberry and boysenberry make up the myriad flavors that are succulent and delicious on the palate. From its precocious youth, this pinot has settled into a savory groove with the darker fruits coming on strong and the barrel spices both apparent and abundant. This is exactly why I prefer drinking my pinots with a couple years of age on them.

Deeply colored. Nicely scented with aromas of black raspberry tart, black cherries, smoky oak and rose petals. Sweet and rich with a powerful core of dark red stone fruits and berries and underpinnings of earth,anise and grilled meat. The tannins are supple and the wine's richness and velvety mouthfeel courtesy of the alcohol will find fans.

Look for aromas of cherry and raspberry with notes of vanilla and floral perfume. Frill your Copper River salmon to accompany flavors of black cherry, brown spice, vanilla and smoky, toasty oak. Tannins are soft and yielding making this a great sipping wine as well.

Experience shows in California pinot noirs - After more than 20 years of research, experimentation and hard work, California pinot noirs are hitting their stride.

Experience shows in California pinot noirs - After more than 20 years of research, experimentation and hard work, California pinot noirs are hitting their stride.

Experience shows in California pinot noirs - After more than 20 years of research, experimentation and hard work, California pinot noir producers are hitting their stride.

This Chardonnay hails from the famous Bien Nacido Vineyard in Santa Maria, California and is not your typical Wednesday wine. Aromatic, complex and deftly balanced, the Byron Bien Nacido Chardonnay is a bottle to open when you want to treat yourself to something truly special.

Byron: Back to its roots with vineyard-designated wines Lemony citrus and minerals on the nose, like a sunny sea breeze. Apple, caramelized pear, brown sugar and bright citrus (lemon-lime) on the palate. Creamy and dreamy, it first seems understated but after a few sips, it really fills out in the mouth. This is what bright, textbook Santa Maria chardonnay is all about: again, yellow apple and lemon-lime flavors stand out. Plenty of upbeat acidity perfectly complements the flavors and textures of the wine.

Byron: Back to its roots with vineyard-designated wines From the original and historic Santa Maria vineyard, planted to the original Wente clone way back in 1964 by Uriel Nielson, this particular version shows lemon, lemon curd and more lemon plus dusky oak on the nose. Much more lemon on the palate with minerals and wet stones as well. Almost honeyed in nature (but not sweet), it gets its concentration of flavor from the ripeness of the grapes. An unexpected but beautiful note of key lime pie shows up on the finish supported by a bit of graham cracker crust.

Initially more toasty and oaky on the nose with a slowly warmed brown butter component, it starts to show plenty of citrus as it warms in the glass. A bright pop of citrus immediately hits the palate, creamy lemon curd and key lime pie to be exact, along with cardamom, clove and a bit of cinnamon. The flavors really stick and persist on midpalate, reaching a crescendo and then making a big splash on the finish like a big wave finally hitting the beach. Nothing says Santa Barbara County chardonnay to me like Bien Nacido.

More subdued aromatics compared with the Nielson Vineyard Chardonnay from the same producer, though also a more refreshing palate. There is comparable palate weight here but the flavours are brighter and lighter, more towards fresh citrus with savoury elements spun through and a judicious integration of baking spice. Ultra-long finish and a pleasing sprinkle of sea salt. 16.5/20.

From the oldest commercial vineyard in the county, planted to the Wente clone in 1964, this chard shows aromatics of stone fruit and lemony citrus along with brown baking spices from its total barrel fermentation and then half of it being aged in new French oak. More stone fruit on the palate, especially apricot along with nectarine and trailing spices of cinnamon, nutmeg and cardamom bringing up the rear.

Concentrated, lightly spiced and toasty aromatics with underlying dried citrus notes. The palate is rich and unctuously flavoured without being heavy and while retaining mouth-watering acidity and crunching savoury salinity characteristic of the region. A good example of richness kept in check through an ultra-long finish. 16/20.

Plenty to like here on the nose with toast, wood spice, citrus and honey all woven together. Immediately fresh and appealing on mouth entry, it shows well-knit flavors wrapped into a ball of citrus, peach and honey, highlighted by ripe fig, clove and brown sugar. While Byron makes several chardonnay cuvees, this entry-level version, which sees some French oak, is surprisingly good, accomplished and accessible for a chardonnay at this price.

Crisp, with aromas and flavors of ripe peaches, cinnamon and minerals.

This reasonably priced chardonnay is valued for its simplicity and grace. There are stone fruit flavors and a nice mineral note with restrained oak.

We like the mineral notes of this easy, medium-body chardonnay from Santa Barbara. Soft and generous mouth feel with notes of citrus, vanilla and spice.

Apple juice, pineapple and honey provide the central aromas, with a bit of citrus on the edges. It’s lean and mean on the palate, with fresh apple and pear cider flavors picking up some lemon before showing off a greener, tarter, slightly unripe side.

This chardonnay has an impressive concentration of stone fruit, and it's coupled with great minerality. Layered notes of fig and honey, as well. Very tasty.

This moderately priced chardonnay exudes stone fruit and fig notes. Refreshing finish.

The pure fruit character of this sumptuous chardonnay has been nicely preserved with just a light touch of oak. Stone fruit and spice character abounds.

Oak dominates this Chardonnay, with buttered toast and butterscotch flavors engulfing underlying tropical and citrus fruits. It’s easy drinking and accessible, but without a lot of complexity.

2011 Byron Chardonnay, “Nielson vineyard,” Santa Maria Valley: creamy and rich, aromas and flavors of ripe peaches and minerals.