The 2001 Chardonnay Upper Barn-Alexander Mountain Estate will be the final vintage of this particular cuvee (I do not know what happened to the 2002). It exhibits a light gold color, plenty of tropical fruit, lemon butter, creme brulee, and a hint of caramel. A fat, honeyed, flamboyant-styled Chardonnay, it should be consumed over the next 3-4 years. Tel. (707) 258-3608; Fax (707) 942-5633

While John Wetlaufer thought the 2000 Chardonnay Upper Barn, from the re-named Jess Jackson owned vineyard now called Alexander Mountain Estate, to be the finest they have made, I thought it was evolved in both color and flavor. It came across as a trifle cloying, which is an adjective I have never applied to any Marcassin wine. It possesses a deep medium gold color, not surprising given the fact that this vineyard often produces deeper colored wines. The buttery popcorn, hazelnut, and toasty notes were forward, but there is tremendous power as well as a leesy richness, and decent underlying acidity. However, the overall impression is of a somewhat disjointed Chardonnay. I think it will turn out to be outstanding, but I did not see the same stunning quality apparent seventeen months earlier. (Not yet released)Tel. (707) 258-3608; Fax (707) 942-5633

While John Wetlaufer thought the 2000 Chardonnay Upper Barn, from the re-named Jess Jackson owned vineyard now called Alexander Mountain Estate, to be the finest they have made, I thought it was evolved in both color and flavor. It came across as a trifle cloying, which is an adjective I have never applied to any Marcassin wine. It possesses a deep medium gold color, not surprising given the fact that this vineyard often produces deeper colored wines. The buttery popcorn, hazelnut, and toasty notes were forward, but there is tremendous power as well as a leesy richness, and decent underlying acidity. However, the overall impression is of a somewhat disjointed Chardonnay. I think it will turn out to be outstanding, but I did not see the same stunning quality apparent seventeen months earlier. (Not yet released) Tel. (707) 258-3608; Fax (707) 942-5633