2013 Tawse South Bay Chardonnay – Rick Van Sickle
93 points — A first for Tawse, swapping Quarry Road Pinot Noir for Huff Estate’s South Bay Chardonnay in Prince Edward County and applying the same disciplined winemaking techniques as all Tawse Chards: barrel fermented, wild yeast, 12 months in French oak, 25% new. A beauty, with PEC minerality, a river-rock salinity that melds to swirling baked apple, pear and tangerine with soft spice notes on the nose. It’s a lovely and textured Chard on the palate, rich and broad, with a mélange of citrus, pear and apple fruit and perfectly integrated spice and minerals that are delivered on a long-lasting finish. Bravo!