napa chardonnay

everywhere we went in napa (except rombauer, of course), when they poured us their lightly- or non-oaked chardonnay, they prefaced the pour with the caveat, usually proudly, "now this chardonnay is not going to be like what you're used to, it doesn't have much oak or butter". yeah, dude, you and everyone else are making now-trendy un-oaked chards. by the end of the week, it was they chardonnay style i was used to.