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.

The Santa Maria Valley is located in Santa Barbara County and is one of California's coolest AVAs, with fog and cool winds coming in from the Pacific Ocean. The long growing season and sandy soils are perfect for allowing Chardonnay to develop intense flavors. Byron's Chardonnay is 100% barrel fermented, offering initial aromas of citrus and spice that yield to notes of mineral and light vanilla. On the palate, flavors of stone fruits, fig and honey are followed by a finish of vanilla and sur lie character.

Rock ‘n’ roll baby: Such a nice combination of great fruit fermented in stainless steel — to preserve the fresh fruit character — and in French oak barrels to add more dimension and complexity. It’s crisp and minerally with apple, pear, melon and stone-fruit tones. The Byron Estate vineyard is located at the site of the first commercial vineyard in Santa Barbara County, planted in 1964. Byron is owned by Jackson Family Wines

It may be counterintuitive to discuss the aging process of an entry-level chardonnay, but then this is Santa Barbara County chardonnay we're talking about. At 4 years old, the nose has plenty of citrus, clover honey and brown baking spices. The palate features more citrus, pear and baked apple pie with the appropriate spices. A creamy streak is also woven through the fabric of the wine, something that comes with bottle age. It's still alive, kicking and delivering pleasure because of its good structure that holds it all together and the fine cut of acidity that has also mellowed over time, creating a softer and lusher palate sensation.

More pear than apple on the nose, the wine also shows facet of citrus, mango and honeycomb. Once again, it has a rich and full mouth entry with the primary driving force flavor of lemony citrus along with honey, mineral, salted caramel and treble notes of spicy oak. This wine is very well put together with nothing out of place, as thorough a tour de force Santa Maria chard as you'll ever taste, all without unnecessarily drawing attention to itself. If it said Sonoma Coast or Russian River Valley on the label, this bottle would cost $50 or $60. That's how good it is.

Drawing grapes from a special vineyard in Santa Barbara County, Byron offers an unctuous, creamy chardonnay with citrus and pear notes, a touch of honey and a soft mouthfeel.

With its silken plenitude and fruity, creamy voluptuousness this Chardonnay fills the senses with luxurious pleasure. It weaves together peach, citrus and apple flavors shot through with subtle notes of vanilla oak. This is a delicious, excellent example of ripe, mellow, sunny California Chardonnay.

With its silken plenitude and fruity, creamy voluptuousness this Chardonnay fills the senses with luxurious pleasure. It weaves together peach, citrus and apple flavors shot through with subtle notes of vanilla oak. This is a delicious, excellent example of ripe, mellow, sunny California Chardonnay

...mineral rich with a platter of mango, guava and spicy orange zest. Winemaker Jonathan Nagy has a light touch, but it's all there, not covered in oak.

Beat the heat with summer whites...the Byron is creamy and decadently lush.

Lemon curd comes through on the nose with a whiff of pineapple plus cinnamon, clove and high-toned grated vanilla bean. It's lush and creamy on mouth entry and then exponentially expands, flavor- and texture-wise, as it moves across the palate. Flavors of lemon-lime, along with peach and nectarine, are supported by fresh slightly burnt toast, clove and vanilla. Full-bodied and rich, it stays within its flavor and density profile and does not become fatiguing. Sitting with it for a while, ripe fig, honey and brown baking spices also emerge. It's richly endowed but stays perfectly in line with the other elements, all the way to the finish.