The 2010 Antiguas Chardonnay was partially barrel-fermented and aged in a mix of new and used French oak for 4-6 months. Notions of baking spices, poached pear, melon, and buttered popcorn inform the nose of a concentrated, savory, well-balanced Chardonnay that should stand up well to most fish courses. Drink this excellent value over the next 2-3 years.
— Jay Miller, Feb 2012

Pale gold. Subdued aromas of melon, nectarine and lemon rind, but with a deeper suggestion of sweet butter. Round and supple on entry, then tighter in the mid-palate, offering light-bodied citrus and melon flavors and a subtle beeswax nuance. Lingers with slight warmth and repeats the citrus note.
— International Wine Cellar, May 2011