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TheEngineer · 03-09-2007, 03:24 AM,

Wowâ€¦what a change. No longer the oaky, buttery, and vanilla laced wine that I remember from last year. Much more fruity (tropical) and crisp than ever. Totally 180 degrees from the whites that Iâ€™ve tried from them.

Innkeeper · 03-09-2007, 06:20 PM,

According to Dan Berger in last week's newsletter (March 1, 2007) this is becoming a trend, at least in CA and Oz. Less, and less or at least well integrated oak is the emerging look for Chards. It is one reason why "unwooded" Chards from Oz are in decline. Have not had one to experiment with.

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