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The Bundschu family farms 32 acres of chardonnay at the base of their Rhinefarm vineyard, the coolest portion where the oldest block dates to 1970 and the rest are still in their teens. They ferment 20 percent in stainless steel, the rest in used barrels, allowing the scents of white flowers and the zesty fruit to shine. Jason Jacobeit, of NYC’s Bâtard and Somm Cellars, described it as a wine with “discretion and textural appeal. Rated 92 Points Wine & Spirits.

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