Unoaked — and all the better for it. There is a school of thought in winemaking that holds that Chardonnay, at its finest, needs no help from oak — that the variety’s natural complexity, its textural richness, and its capacity for mineral precision are best expressed when the winemaker steps back and lets the fruit and the vineyard do the talking. WillaJory’s Willamette Valley Chardonnay is a compelling argument for that school of thought. The Willamette Valley’s cool, maritime-influenced climate — the same conditions that make it one of the world’s great regions for Pinot Noir — produces Chardonnay of a freshness, a natural acidity, and a mineral delicacy that is genuinely reminiscent of white Burgundy, without a single gram of superfluous oak getting in the way. Pear, cherry tomato, and mineral notes on the nose, then a light, airy palate with gentle acidity, ripe pear, and the faintest hint of butter that speaks of the variety’s natural richness rather than any winemaking intervention. Clean, precise, and very drinkable. Wine Enthusiast scored it 88 points, and at this price it is a serious value proposition for anyone who loves white Burgundy in style but doesn’t love the price tag.