2004 Kendall-Jackson Vintner's Reserve is a gem.

The wine isn't fat or clumsy, and in fact, is well balanced, with a nice bright fruit and a supple, yet still crisp finish. What was surprising about this was the press release that came with it. It said that despite the product of two million cases of this wine, it is 100 percent estate grown and 100 percent Chardonnay, and thus not blended with any cheaper grapes...The concept is mind-boggling. I did the math on this, and it worked out to the fact that Kendall-Jackson farms some 7,700 acres of Chardonnay vines! This represents more than 8 percent of the state's total of Chardonnay and 20 percent of the Chardonnay growing in coastal regions. The result is a masterful blend by one of Kendall-Jackson's winemakers, David Hastings, one of California's unsung heroes in the art of Chardonnay craftsmanship.

Quite fresh nose (no longer the classic fruit bomb and much drier than of old). Pretty full front palate but lots of acid on the finish. Quite long.

Possibly the most famous and probably the most popular California Chardonnay, this rich wine is sourced from Kendall-Jackson's own vineyards around the state, including Santa Barbara and Mendocino.

It's from the people behind the big Kendall-Jackson brand, and shows exceptional balance and harmony for the money. Medium full-bodied and round, it's brimming with ripe mango and pineapple flavours, complemented by nicely integrated toasty oak and bright acidity. It would be perfect to sip all on its own, or with roast chicken, salmon or even popcorn.

Very rich nose - almost lanolin. Santa Maria bench - a slice of heaven for Chardonnay. Tropical fruit tones. M3 block! Very sleek and polished...

This generous, richly textured, barrel-fermented Chardonnay comes from benchland vineyards in the Santa Maria Valley. It has aromas and flavors of ripe tropical fruits and citrus, with honey and toasty oak accents, and has a weighty, full-bodied but soft presence in the mouth. To the wine's credit, its fruit character far outweighs its oakiness.

When it comes to Chardonnay, the name Kendall-Jackson is synonymous with this grape. While Kendall-Jackson is more known for its Vintner's Reserve and Grand Reserve wines, it is worth noting their commitment to terroir-driven, small-production, high-quality wines as well. This Chardonnay from the cool Santa Maria Valley is limited to only 4,000 cases. It is typical of Chardonnay from the region, expressing tropical and citrus fruit aromas, soft notes of vanilla and papaya, and good balance. Bravo to Kendall-Jackson for making a commitment to a high-quality, small production wine.

The year 2004 was a great vintage for Camelot Highlands, endowing this Chardonnay with the region's classic tropical fruit character, most specifically pineapple, as well as honeysuckle, vanilla beans and just a touch of sweet oak. Though rich and full-bodied overall, this powerhouse also possesses a Burgundian sur lies minerality that manages to keep the potent layers of ripe, juicy pear, apple and melon fruit nicely in check. The smooth, creamy finish goes on and on.

Really good for 'buttery' people, with spice, nutmeg, tangerine and a little bite at the end.

A rich, full-bodied chardonnay. Toasty and buttery, with notes of banana, hazelnut and caramel. Balanced.

Honey, citrus, spicy lees, vanilla, baked apple and pineapple aromas. Round, rich, slightly sweet entry with good acidity and freshness. Good smoky, leesy, vanilla, buttery, baked apple, peach and pineapple flavours. Good intensity.

16th Annual Restaurant Poll - Popular Bargains under $25

16th Annual Restaurant Poll - Popular bargains.

Until the 2004 of this wine is released the 2003 vintage remains available and is a very good value. Nice tropical and citrus fruit, a moderate level of creaminess, but crisp acidity saves it from been too fat or unctuous

A rich, ripe style. Flavors and aromas of apple, pear, cream, honey and butter. Nice use of oak.

A bigger style of Chardonnay, but only in terms of fruit--the oak is nicely balanced, if rich.

very well made and wholly enjoyable

This Santa Barbara wine was barrel fermented and long aged in wood, but what stands out is its refreshing tropical-fruit and melon flavors, with a touch of brioche.

There is a lot of serious fruit and structure in this $20 reserve wine from the indisputable king of restaurant Chardonnay. The reserve takes fruit up a notch from its popular Vintner's Reserve Chardonnay. More barrel exposure leads to a more complex palate of citrus and tropical fruit flavors with special notes of pineapple and coconut.

Round and soft, with spice, cream, pear and fig flavors framed by vanilla and lemony acidity on the finish.