The barrel fermented 2015 Chardonnay Fermentado en Barrica also aged in new French oak barrels with battonage for some six months. The grapes were harvested at night, the must fermented with selected yeast, but it didn't go through malolactic fermentation. It had similar aromas as the unoaked one, waxy apples and bay leaf, slightly more medicinal. The palate is tasty and quite fruit-driven. 10,000 bottles produced.

The 2010 Chardonnay Fermentado en Barrica, from grapes grown at 700 meters altitude, is a classic barrel-fermented Chardonnay aged for four months in new French oak barrels with aromas of smoke, vanilla, yellow fruit and an austere and restrained palate. The wine has good acidity and freshness, with flavors of fennel and aniseed, ending dry and slightly salty. An obviously oaked Chardonnay for white meat that should age well in bottle. Drink now-2017. Castillo de Monjardin was created in 1988 and includes an impressive 220 hectares of vineyards, a considerable extension in Navarra. These are modern wines at (mostly) affordable prices. Importer: Winebow Inc., New York, NY; tel. (201) 930-2450; www.winebow.com