I have to admit that I gave this 3 1/2 stars because I'm not a huge fan of big, buttery California Chardonnays. I like Burgundy oaked Chards because they dial down on the oak by fermenting it in stainless steel as well. Chablis is really more my style, though. I will say that this Angeline was a good match for our baked pork dinner with buttery potatoes, where an unoaked Chard would not have paired so well. So in this case Angeline was the perfect wine for dinner, and that's really the most important thing. With aromas of citrus and apples, the flavors exhibited bright fruit flavors of the same, buttery French oak, and balanced acidity. It had a refreshing and long finish. Recommend with mussels in butter sauce, pork with a light gravy, and lobster with butter sauce. $13