I love this wine just on a visceral level, but appreciate it even more on a technical level. If you look at the tech docs on this wine, a few things pop out that seem incongruous to the end product. Roughly 100% went through malolactic fermentation and it has a pretty high new oak percentage, around 48%. Sure, that's typical for a well-made California Chardonnay, but the end result defies this. There is bracing acidity, almost no buttery coat on the tongue, and smells like a great balance between fruit and wood. Oh, and I bought it for less than $20.00.
I served this with some nice local white sea bass oven roasted with tomatoes, olives, and hot peppers. The weight of the wine, not heavy, but not insubstantial, was a great match.
I was fortunate to spend some time with John Falcone a couple of years ago and I found him to be a very focused winemaker indeed. Despite his love for Pinot and his own personal winery, Falcone, he clearly spent a whole lot of energy on this wine and it shows. I'll race you to get more before it runs out!