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This organically-farmed Chardonnay, produced by the thoughtful Ian Barry in the Finger Lakes, is far more serious than its price might suggest: round and full-bodied, with notes of pear and peach, minerals, lightly browned butter and marzipan. Slightly rich in texture, but it doesn't lose acidity or structure. A fine example of how our cold northern neighbors can render great Chardonnay if they use a restrained hand.
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