Toasty notes of roasted cashews accent grilled peaches and pineapple on the nose of Giesen's 2015 The Fuder Clayvin Chardonnay. Fully barrel-fermented and inoculated using a pied de cuve started in the vineyard, it's medium-bodied but richly textured, with terrific citrusy length on the finish. It should drink well for at least another 3-4 years.

The fuder-fermented, all-Mendoza 2014 The Fuder Clayvin Vineyard Chardonnay is toasty, nutty and lush, with opulent layers of peach and pineapple fruit. It's medium to full-bodied, with a creamy texture on the mid-palate yet with a bright core of acidity that lingers in citrusy fashion on the finish.

All of the Giesen “The Fuder” wines are made in large, 1,000-liter German oak fuders and come from single vineyards. The 2013 The Fuder Clayvin Chardonnay has a very pretty nose, yielding apricots, acacia honey, orange blossoms and a touch of cedar with some notable sulfides/struck match and baker's yeast hints. The medium-bodied palate offers wonderful intensity with a crisp backbone cutting though the concentrated stone fruit and savory flavors, finishing long. Delicious now, it offers great medium-term (5-6 years) aging potential.